Tender Pot Roast over Creamy Mashed Potatoes
This Pot Roast over Mashed Potatoes is a hearty and comforting dish, perfect for family gatherings or cozy dinners. Tender, slow-cooked beef chuck roast pairs beautifully with creamy mashed potatoes, offering a rich and flavorful meal. The savory vegetables, aromatic herbs, and beef broth add layers of depth to the dish. Easy to prepare and full of warmth, it’s ideal for cold days or a special Sunday dinner.
Ingredients:
For the Pot Roast:
3-4 lbs beef chuck roast
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 celery stalks, cut into chunks
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
For the Creamy Mashed Potatoes:
2 lbs russet potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup heavy cream (or milk)
Salt and pepper, to taste
Chopped parsley, for garnish (optional)
Instructions:
1. Sear the Pot Roast:
Season the Roast: Generously season the beef chuck roast with salt and pepper.
Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Sear the Beef: Brown the roast on all sides for about 3-4 minutes per side to develop a golden crust. Remove and set aside.
2. Cook the Pot Roast:
Sauté the Vegetables: In the same skillet, add diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.
Add Broth and Seasonings: Pour in beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine and bring to a simmer.
Simmer the Roast: Return the seared beef to the pot, cover, and reduce heat to low. Simmer for 3-4 hours on the stovetop or cook in a preheated oven at 300°F for 3-4 hours until the beef is fork-tender.
3. Prepare the Mashed Potatoes:
Boil the Potatoes: While the roast cooks, place the russet potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
Mash the Potatoes: Drain the potatoes, then mash with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste.
4. Serve the Pot Roast:
Shred the Beef: Once the pot roast is done, remove it from the pot and shred with two forks.
Assemble the Dish: Serve the shredded pot roast over a generous helping of creamy mashed potatoes. Spoon the tender vegetables and savory broth over the top for a complete, satisfying meal.
Garnish: Sprinkle with chopped parsley for a pop of color, if desired.
This Pot Roast over Mashed Potatoes is the ultimate comfort food, featuring fall-apart tender beef, flavorful vegetables, and creamy, buttery mashed potatoes. Perfect for a family meal, Sunday dinner, or special occasion!
