Pot Roast over Mashed Potatoes
Nothing can beat a classic! This hearty beef pot roast with creamy mashed potatoes is the ideal comfort food. Ideal for a quiet family supper!
Yield: 6
Materials
- - 2 lbs chuck roast
- - 1 tablespoon olive oil
- - 1 onion chopped
- - 2 carrots peeled and chopped
- - 2 stalks celery chopped
- - 3 cloves garlic minced
- - 1 cup beef broth
- - 1 tablespoon tomato paste
- - 1 teaspoon fresh thyme
- - 2 bay leaves
- - Salt and pepper to taste
- - For the mashed potatoes:
- - 4 large potatoes peeled and quartered
- - 1/4 cup milk
- - 2 tablespoons butter
- - Salt and pepper to taste
Instructions
- Season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes, or until softened.
- Add beef broth, tomato paste, thyme, bay leaves, and the browned chuck roast back to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the beef is tender and falls apart easily.
- For the mashed potatoes: Boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper, and mash until smooth and creamy.
- Serve the pot roast over a bed of mashed potatoes, spooning some of the cooking juices over the top.