WOULD YOU EAT THIS STOVE POT ROAST WITH MASHED POTATOES 🥩🥔🔥
Ingredients:
For the Pot Roast:
3-4 lb chuck roast
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
3 cups beef broth
1 cup red wine (optional, or use additional broth)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
For the Mashed Potatoes:
4 medium russet potatoes, peeled and cut into chunks
1/4 cup unsalted butter
1/2 cup milk or cream
Salt and pepper to taste
Fresh chives or parsley for garnish (optional)
Instructions:
For the Pot Roast:
Sear the Roast: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Cook for 3-4 minutes until softened. Stir in the carrots and cook for another 2 minutes.
Add Liquid and Seasoning: Stir in the tomato paste, beef broth, red wine (if using), Worcestershire sauce, bay leaves, thyme, and rosemary. Return the seared roast to the pot, nestling it into the liquid. Bring the mixture to a simmer, then cover and reduce the heat to low.
Cook the Roast: Simmer the pot roast on low for 3-4 hours, or until the meat is tender and easily shreds with a fork. Check occasionally and add more broth if needed.
For the Mashed Potatoes:
Cook the Potatoes: In a large pot, bring salted water to a boil. Add the peeled and chopped potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and return the potatoes to the pot.
Mash the Potatoes: Add the butter and milk (or cream) to the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve:
Shred the Roast: Remove the pot roast from the pot and shred the meat. Discard the bay leaves and return the meat to the pot to mix with the sauce.
Plate the Dish: Serve the pot roast with a generous portion of mashed potatoes, topped with the flavorful gravy from the pot roast. Garnish with fresh chives or parsley if desired.