Tender Pot Roast Over Creamy

Tender Pot Roast Over Creamy Mashed Potatoes

Ingredients

For the Pot Roast:

3–4 lbs chuck roast

Salt & pepper to taste

2 tbsp olive oil

1 large onion, sliced

4 garlic cloves, minced

2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp tomato paste (optional for richness)

3–4 carrots, peeled and chopped

2–3 celery stalks, chopped

1 tsp dried thyme (or 2 sprigs fresh)

1 tsp dried rosemary (or 1 sprig fresh)

1 bay leaf

For the Creamy Mashed Potatoes:

3 lbs Yukon gold or russet potatoes, peeled and cubed

4 tbsp butter

½ cup sour cream or cream cheese

½–¾ cup warm milk or heavy cream

Salt & pepper to taste

Instructions

Pot Roast:

1. Preheat oven to 300°F (150°C).

2. Season the chuck roast generously with salt and pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned (about 3–4 minutes per side). Remove and set aside.

4. In the same pot, add the onions and sauté until soft (about 3–4 minutes). Stir in the garlic and cook another 30 seconds.

5. Add tomato paste (if using), stir to coat onions, then pour in beef broth and Worcestershire sauce, scraping up any browned bits.

6. Return roast to the pot. Add carrots, celery, thyme, rosemary, and bay leaf.

7. Cover tightly with lid and place in the preheated oven. Cook for 3 to 3½ hours, or until the roast is fork-tender and pulls apart easily.

8. Remove the roast and veggies from the pot. Skim fat from the top of the broth and simmer liquid if you’d like a thicker gravy.

Mashed Potatoes:

1. While roast is finishing, boil the cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain well.

2. Add butter, sour cream, and warm milk or cream. Mash until smooth and fluffy. Season with salt and pepper to taste.

To Serve:

Plate a generous scoop of mashed potatoes, top with tender pot roast and spoon over savory broth or gravy. Serve warm.