POT ROAST OVER MASHED POTATOES FEAST🥩🥔
Ingredients:
Pot Roast:
3-4 lbs chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups beef broth
2 cups carrots, chopped
2 cups celery, chopped
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 bay leaves
Salt and pepper, to taste
Mashed Potatoes:
4 large russet potatoes, peeled and chopped
1/2 cup heavy cream
4 tbsp butter
Salt and pepper, to taste
Instructions:
Pot Roast:
Season the chuck roast with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove and set aside.
In the same pot, sauté the chopped onion and garlic until softened, about 3-4 minutes.
Add the tomato paste, stirring for 1 minute.
Return the roast to the pot, then add the beef broth, Worcestershire sauce, chopped carrots, celery, thyme, and bay leaves.
Bring to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the roast is tender and falls apart easily.
Mashed Potatoes:
While the pot roast is cooking, place the chopped potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the potatoes and return to the pot. Add the heavy cream, butter, and salt and pepper.
Mash until smooth and creamy. Cover and keep warm.
Serve:
Shred the pot roast with forks and remove the thyme sprigs and bay leaves.
Serve the pot roast over a bed of creamy mashed potatoes, drizzling the savory broth over the top.
Tips:
For extra richness, add a splash of red wine to the pot roast while cooking.
Pair with steamed green beans or a fresh salad for a complete feast.
