Name: Tender Pot Roast with Mashed Potatoes
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: 3-4 lb beef chuck roast; 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 4 carrots, cut into chunks; 4 celery stalks, cut into chunks; 2 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 black pepper to taste; For Mashed Potatoes:; 2 lbs russet potatoes, peeled and quartered; 1/2 cup warm milk; 4 tablespoons butter; Salt and pepper to taste

Description

A classic comfort food dish featuring a perfectly seasoned chuck roast slow-cooked to fall-apart tenderness, served with creamy mashed potatoes and a rich, savory gravy.

Ingredients

3-4 lb beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, cut into chunks
4 celery stalks, cut into chunks
2 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 black pepper to taste
For Mashed Potatoes:
2 lbs russet potatoes, peeled and quartered
1/2 cup warm milk
4 tablespoons butter
Salt and pepper to taste

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Instructions

Preheat oven to 325°F (165°C). Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
Reduce heat to medium. Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
Pour in beef broth and red wine (if using), scraping up any browned bits. Add thyme, rosemary, and bay leaves. Return the roast to the pot.
Cover the Dutch oven and transfer to the preheated oven. Cook for 3 to 3.5 hours, until the meat is fork-tender.
While the roast cooks, prepare mashed potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain well.
Mash potatoes with a potato masher or ricer. Add warm milk and butter, and mix until smooth. Season with salt and pepper to taste.
Remove roast from oven and let rest for 10 minutes. Skim excess fat from the cooking liquid if desired. Serve the pot roast and vegetables over mashed potatoes, spooning some of the cooking liquid (gravy) over the top.

Notes

You can customize the seasonings to taste.

Prep Time: 15 minutes
Cook Time: 3 hours
Method: Main
Cuisine: American