Pot Roast over Mashed Potatoes
Ingredients:
For the Pot Roast:
2 lbs chuck roast
1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme
2 bay leaves
Salt and pepper to taste
For the Mashed Potatoes:
4 large potatoes, peeled and quartered
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
Instructions:
Prepare the Chuck Roast:
Season the chuck roast with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the chuck roast and sear on all sides until browned. Remove and set aside.
Cook the Vegetables:
In the same pot, add chopped onion, carrots, celery, and minced garlic.
Sauté for 5-7 minutes, or until softened.
Combine and Simmer:
Add beef broth, tomato paste, fresh thyme, bay leaves, and the browned chuck roast back to the pot.
Bring to a simmer, then cover and reduce heat to low.
Cook for 3-4 hours, or until the beef is tender and falls apart easily.
Prepare the Mashed Potatoes:
Boil the peeled and quartered potatoes in salted water until tender, about 20 minutes.
Drain and return to the pot.
Add milk, butter, salt, and pepper, and mash until smooth and creamy.
Serve:
Serve the pot roast over a bed of mashed potatoes.
Spoon some of the cooking juices over the top for added flavor.
Prep Time: 20 minutes | Total Time: 4 hours and 20 minutes | Servings: 6
