recipes

POT ROAST OVER MASHED POTATOES

You will need:
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For the Pot Roast:
3-4 lb chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
3 celery stalks, chopped
3 cups beef broth
1/2 cup red wine (optional)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
2 bay leaves
Salt and pepper to taste
For the Mashed Potatoes:
2 lbs russet or Yukon Gold potatoes, peeled and chopped
1/2 cup unsalted butter
1/2 cup heavy cream (or milk for a lighter option)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
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1. Prepare the Pot Roast:
Season the roast: Generously season the chuck roast with salt and pepper on all sides.
Sear the beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chuck roast for 3-4 minutes on each side until browned. Remove from the pot and set aside.
Sauté the vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-6 minutes until softened and fragrant.
Add liquids and seasoning: Stir in the tomato paste, then add beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
Cook the roast: Return the seared roast to the pot, nestling it into the liquid and vegetables. Cover and reduce heat to low. Simmer for 3-4 hours, or until the beef is fork-tender and easily shreds. Alternatively, you can cook the pot roast in a 300°F (150°C) oven for the same amount of time.
Shred the beef: Once the pot roast is done, remove it from the pot and shred it with two forks. Discard the herbs and bay leaves.
2. Prepare the Mashed Potatoes:
Boil the potatoes: In a large pot, bring salted water to a boil. Add the chopped potatoes and cook for 15-20 minutes, or until they are fork-tender.
Mash the potatoes: Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
3. Serve:
Assemble the dish: Spoon a generous portion of mashed potatoes onto each plate. Top with the shredded pot roast and spoon the delicious gravy and vegetables from the pot roast over the top.
Garnish and enjoy: Sprinkle with freshly chopped parsley for garnish and serve hot.
Optional Variations:
Add mushrooms to the pot roast for extra depth of flavor.
Use roasted garlic in the mashed potatoes for a savory twist.
Serving Suggestions:
Serve alongside green beans, buttered peas, or roasted Brussels sprouts for a complete meal.
Pair with a crusty bread or dinner rolls to soak up the rich gravy.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: ~600 kcal per serving
Servings: 6
This Pot Roast over Mashed Potatoes is a hearty, flavorful dish with tender beef and creamy potatoes, perfect for a comforting meal that feels like a warm hug on a plate!
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