Craving something warm and hearty? This Pot Roast over Mashed Potatoes is the answer!
👉Ingredients:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 4 large potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/4 cup milk
- Fresh parsley, chopped (for garnish)
👉Directions:
✅️1. Preheat the oven to 300°F (150°C).
✅️2. Season the chuck roast generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
✅️3. In the same pot, add onions and garlic. Sauté for 3-4 minutes until softened. Add carrots and cook for an additional 3 minutes.
✅️4. Stir in tomato paste, thyme, rosemary, and bay leaves. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
✅️5. Return the roast to the pot, cover with a lid, and transfer to the oven. Cook for 3-4 hours or until the meat is fork-tender.
✅️6. While the roast is cooking, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
✅️7. Add butter, heavy cream, and milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper.
✅️8. Serve the pot roast over a generous scoop of mashed potatoes. Garnish with fresh parsley.
↪️Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
🔹️Kcal: 560 kcal | Servings: 6 servings
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