Pot Roast over Mashed Potatoes

Pot Roast over Mashed Potatoes is a comforting, hearty meal that combines tender, flavorful roast beef with creamy mashed potatoes. This dish is perfect for a family dinner or special occasion. Here’s how to make it:

Ingredients:

For the Pot Roast:

• 3-4 lbs beef chuck roast (bone-in or boneless)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, can substitute with more broth)
• 3 carrots, peeled and cut into large chunks
• 3-4 medium potatoes, peeled and cut into chunks (optional, can cook with the roast)
• 2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
• 2 sprigs fresh thyme (or 1 tablespoon dried thyme)
• 1 bay leaf
• Salt and pepper, to taste

For the Mashed Potatoes:

• 4-5 medium potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1/2 cup milk (or heavy cream for extra richness)
• Salt and pepper, to taste
• 1/4 cup sour cream (optional for extra creaminess)
• Chives or parsley (optional, for garnish)

Instructions:

For the Pot Roast:

1. Prepare the roast: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
2. Brown the roast: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. When hot, sear the roast for about 4-5 minutes on each side until it’s browned and caramelized. Remove the roast and set it aside.
3. Sauté the aromatics: In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Deglaze the pot: Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to release any browned bits.
5. Add the vegetables and herbs: Return the roast to the pot. Add the carrots, potatoes (if you want them to cook with the roast), rosemary, thyme, and bay leaf.
6. Cook the roast: Bring the liquid to a simmer. Cover the pot with a lid, then transfer it to the preheated oven at 325°F (163°C). Roast for about 3-4 hours, or until the beef is fork-tender and shreds easily.
7. Shred the meat: Once the roast is done, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the juices. Discard the bay leaf and herb stems.

For the Mashed Potatoes:

Read more on next page

ADVERTISEMENT

Next→