Slow Cooked Braised Pot Roast

Slow-Cooked Braised Pot Roast with Creamy Mashed Potatoes

👉Ingredients:

🔸️🔸️For the Pot Roast:

◾️3–4 lbs (1.3–1.8 kg) beef chuck roast

◾️3 tablespoons olive oil

◾️1 large onion, diced

◾️4 carrots, peeled and sliced

◾️3 garlic cloves, minced

◾️2 cups beef broth

◾️1 cup dry red wine (optional, or substitute with more broth)

◾️2 tablespoons tomato paste

◾️1 tablespoon Worcestershire sauce

◾️2 teaspoons dried thyme

◾️1 teaspoon dried rosemary

◾️2 bay leaves

◾️Salt and pepper, to taste

🔸️🔸️For the Mashed Potatoes:

◾️6 medium potatoes, peeled and cubed

◾️1/2 cup unsalted butter

◾️1/2 cup heavy cream or milk

◾️Salt and pepper, to taste

👉Instructions:

✅️1. Sear the Roast:

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef roast with salt and pepper. Sear it on all sides until browned. Remove and set aside.

✅️2. Cook the Vegetables:

In the same pot, add diced onions and carrots. Cook until softened, then add minced garlic and sauté for 1 more minute.

✅️3. Deglaze:

Stir in the tomato paste, then pour in the red wine. Scrape up any browned bits from the bottom and let it simmer for 2 minutes.

✅️4. Braise the Roast:

Return the roast to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 3–4 hours, or until the meat is fork-tender.

✅️5. Make the Mashed Potatoes:

Boil potatoes in salted water until tender. Drain, then mash with butter, cream (or milk), salt, and pepper until smooth.

✅️6. Serve:

Shred the beef and return it to the sauce. Serve over mashed potatoes and spoon the savory gravy and vegetables on top.

🔹️Rich, hearty, and full of comfort in every bite!