Pot Roast over Mashed Potatoes 🥩🥔
🛒 Ingredients:
For the pot roast:
3–4 lb beef chuck roast
2 tbsp olive oil
1 large onion, sliced
4 garlic cloves, minced
4 carrots, cut into chunks
3 cups beef broth
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt & pepper to taste
For the mashed potatoes:
3 lbs potatoes (Yukon gold or russet), peeled and cubed
4 tbsp butter
1/2 cup milk (warm)
Salt & pepper to taste
👩🍳 Directions:
Preheat oven to 300°F (150°C).
Sear roast: Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
Cook veggies: Add onion, garlic, and carrots to the pot. Cook 3–4 minutes. Stir in tomato paste, beef broth, Worcestershire, thyme, rosemary, and bay leaves.
Return roast: Place beef back in the pot, cover with lid, and cook in oven for 3–3.5 hours until tender and shreddable.
Make mashed potatoes: Boil potatoes in salted water until fork-tender (about 20 minutes). Drain, then mash with butter, warm milk, salt, and pepper.
Shred roast: Remove beef and shred or slice. Discard bay leaves. Stir cooking liquid for gravy-like sauce.
Assemble: Scoop mashed potatoes onto a plate, top with tender pot roast, and spoon sauce over the top.
Serve hot with extra carrots and veggies from the pot.