🍖🥔 Pot Roast over Mashed Potatoes - a comfort classic you’ll crave! 🍽️✨
___Ingredients:___
- 3 pounds (1.4 kg) chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 carrots, cut into chunks
- 3 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 4 cups prepared mashed potatoes
- Fresh parsley for garnish
___Directions:___
1. Preheat oven to 300°F (150°C). Season the chuck roast generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
3. In the same pot, sauté onions, garlic, carrots, and celery for 5-7 minutes until softened.
4. Stir in tomato paste, thyme, rosemary, and bay leaves. Add beef broth and red wine, scraping up any browned bits from the bottom of the pot.
5. Return the roast to the pot, cover with a lid, and place in the preheated oven. Cook for 3-4 hours, or until the meat is tender and falls apart easily.
6. Remove the pot roast from the oven and shred with a fork.
7. Serve the pot roast over creamy mashed potatoes, garnished with fresh parsley.
Prep Time: 20 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 20 minutes
Kcal: 620 kcal | Servings: 6 servings