🥔🥩 There’s nothing like a slow-braised pot roast over creamy mashed potatoes on a chilly evening!
Ingredients:
- For the Pot Roast
- 3 lbs chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- For the Mashed Potatoes
- 4 large russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Directions:
- Prepare the Pot Roast: Preheat your oven to 300°F (150°C). Season the chuck roast generously with salt and pepper.
- Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- Sauté Vegetables: In the same pot, add onions and garlic. Cook for 3-4 minutes until fragrant. Add the carrots and cook for another 5 minutes.
- Deglaze & Braise: Stir in tomato paste, then pour in red wine, scraping up any browned bits. Let it simmer for 2 minutes before adding beef broth, thyme, rosemary, and bay leaves. Return the roast to the pot, cover with a lid, and transfer to the preheated oven. Braise for 3-4 hours until the meat is tender.
- Make the Mashed Potatoes: While the roast is braising, bring a pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and return to the pot. Mash with heavy cream, butter, Parmesan cheese, salt, and pepper.
- Serve: Remove the pot roast from the oven, discard bay leaves, and shred the meat into large chunks. Serve the pot roast over a bed of creamy mashed potatoes, garnished with fresh parsley.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 700 kcal | Servings: 6 servings
