pot roast over mashed potatoe
ingredients:
for the pot roast:
3 lbs chuck roast
1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or substitute with more beef broth)
2 tbsp tomato paste
3 sprigs fresh thyme
2 bay leaves
salt and pepper, to taste
for the mashed potatoes:
6 large potatoes, peeled and chopped
¼ cup unsalted butter
½ cup milk
salt and pepper, to taste
- directions:
1️⃣ preheat the oven: preheat oven to 325°F (165°C). season chuck roast with salt and pepper.
2️⃣ sear the roast: in a large oven-safe pot, heat olive oil over medium heat. sear the roast on all sides until browned, about 3-4 minutes per side. remove roast from pot and set aside.
3️⃣ sauté the vegetables: in the same pot, add chopped onion and garlic. sauté for 3-4 minutes until softened. stir in tomato paste and cook for another 2 minutes.
4️⃣ add liquid and roast: pour in beef broth and red wine (if using), scraping up browned bits from the bottom of the pot. add thyme and bay leaves, then return the roast to the pot. cover and transfer to the oven, roasting for 3-4 hours, until meat is tender and easily shredded.
5️⃣ prepare the mashed potatoes: while the roast is cooking, boil potatoes in salted water for 15-20 minutes, until tender. drain and mash with butter and milk, seasoning with salt and pepper to taste.
6️⃣ serve: once the roast is done, shred it with a fork. serve shredded pot roast over a bed of mashed potatoes, spooning juices from the pot over the top.
prep time: 20 minutes
cook time: 4 hours
total time: 4 hours 20 minutes
this pot roast over mashed potatoes is a cozy, satisfying meal perfect for a family dinner or any night you want something warm and hearty!