🍖 Pot Roast over Mashed Potatoes 🥔
Ingredients:
3 lb beef chuck roast
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1 lb carrots, peeled and chopped
4 celery stalks, chopped
2 bay leaves
Salt and pepper to taste
2 lb potatoes, peeled and quartered
½ cup milk
4 tbsp butter
Instructions:
1️⃣ Heat olive oil in a large pot, season the roast with salt and pepper, and sear on all sides.
2️⃣ Add onions, garlic, tomato paste, and beef broth. Bring to a simmer.
3️⃣ Add carrots, celery, bay leaves, cover, and cook on low for 3-4 hours until tender.
4️⃣ Meanwhile, boil potatoes until soft, then mash with butter, milk, salt, and pepper.
5️⃣ Shred the pot roast and serve over mashed potatoes with broth and veggies.
Notes:
For a smoother mashed potato texture, use a potato ricer.
You can add parsnips for extra flavor to the roast.
Prep Time: 20 mins | Cooking Time: 4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~600 per serving | Servings: 6