by: AdminPosted on:

Pot Roast over Mashed Potatoes

Pot roast over mashed potatoes is a hearty and comforting dish that brings together tender, slow-cooked beef with creamy, buttery mashed potatoes. Here’s a basic recipe to make it:

Ingredients:

For the Pot Roast:

  • 3-4 lbs chuck roast
  • 2 tbsp olive oil
  • Salt and pepper (to taste)
  • 1 large onion (sliced)
  • 4-5 garlic cloves (minced)
  • 4 large carrots (peeled and cut into chunks)
  • 3-4 stalks of celery (cut into chunks)
  • 2-3 cups beef broth (or water with beef bouillon)
  • 1 cup red wine (optional, for richness)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce

For the Mashed Potatoes:

  • 4-5 large russet or Yukon Gold potatoes (peeled and cubed)
  • 4 tbsp butter
  • ½ cup milk or cream (adjust for creaminess)
  • Salt and pepper (to taste)
  • Optional: garlic powder or roasted garlic for added flavor

Instructions:

For the Pot Roast:

  1. Preheat the oven to 300°F (150°C).
  2. Sear the roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned (about 4-5 minutes per side). Remove and set aside.
  3. Sauté the vegetables: In the same pot, add onions, garlic, carrots, and celery. Cook for 3-4 minutes until softened. Stir in the tomato paste.
  4. Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Let the wine reduce by half.
  5. Add the broth and herbs: Return the roast to the pot and add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the mixture to a simmer.
  6. Braise: Cover the pot with a lid and transfer to the oven. Cook for 3-4 hours, or until the roast is fork-tender.
  7. Rest the roast: Remove from the oven, discard the herbs, and let the roast rest for 10-15 minutes before shredding.

For the Mashed Potatoes:

  1. Boil the potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
  2. Mash: Drain the potatoes and return them to the pot. Add butter, milk or cream, salt, and pepper. Mash until smooth and creamy.

To Serve:

  • Shred the pot roast and serve it over a generous portion of mashed potatoes.
  • Drizzle the rich gravy from the pot roast over the top.

Enjoy your hearty meal!