WOULD YOU EAT THIS POT ROAST OVER MASHED POTATOES 🥩🍽️
Ingredients:
3 lbs chuck roast
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, can substitute with more beef broth)
2 tablespoons tomato paste
3 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
6 large potatoes, peeled and chopped
1/4 cup unsalted butter
1/2 cup milk
Salt and pepper to taste
Directions:
1- Preheat oven to 325°F (165°C). Season the chuck roast with salt and pepper.
2- Heat olive oil in a large oven-safe pot over medium heat. Sear the roast on all sides until browned, then remove from the pot.
3- Add chopped onion and garlic to the pot and sauté for 3-4 minutes. Stir in tomato paste and cook for another 2 minutes.
4- Pour in beef broth and red wine (if using), scraping up any 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. Roast for 3-4 hours, or until the meat is tender and easily shredded.
5- While the roast is cooking, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk, seasoning with salt and pepper.
6- Once the roast is done, shred it with a fork and serve over a bed of mashed potatoes, spooning the juices over the top.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 550 kcal | Servings: 6 servings