Here’s a comforting recipe for Pot Roast Over Mashed Potatoes — a perfect hearty meal for a cozy dinner.
Ingredients:
For the Pot Roast:
- 3-4 lb (1.5-1.8 kg) beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth (low-sodium)
- 1 cup red wine (optional, can substitute with additional broth)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 lbs (900 g) potatoes (Yukon Gold or Russet work well)
- 4 tablespoons butter
- 1/2 cup heavy cream (or milk for a lighter option)
- Salt and pepper to taste
Instructions:
1. Prepare the Pot Roast:
- Preheat the oven to 300°F (150°C).
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
- Season the chuck roast generously with salt and pepper. Brown the roast on all sides in the hot oil for about 4-5 minutes per side, until a deep brown crust forms. Remove the roast from the pot and set it aside.
- Add the chopped onion and garlic to the pot, and cook for 2-3 minutes until softened and fragrant.
- Stir in the tomato paste, thyme, rosemary, and bay leaves, and cook for another 2 minutes.
- Add the wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine cook for 2 minutes to reduce slightly.
- Pour in the beef broth, and return the roast to the pot. Bring to a simmer, then cover with a lid and transfer the pot to the oven.
- Roast for 2.5-3 hours, checking every hour and adding a little more broth if necessary. Halfway through, add the carrots and potatoes to the pot around the roast.
2. Prepare the Mashed Potatoes:
- While the pot roast is cooking, place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil over high heat, then lower the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or use a hand mixer for smoother potatoes.
- Add the butter and heavy cream (or milk) to the potatoes and mash until smooth. Season with salt and pepper to taste.
3. Shred the Pot Roast:
- After 2.5-3 hours, the pot roast should be fork-tender. Remove the roast from the pot and place it on a cutting board.
- Shred the meat using two forks. Discard any excess fat. If desired, return the shredded beef to the pot with the juices and vegetables to absorb more flavor.
4. Serve:
- Spoon a generous serving of mashed potatoes onto each plate.
- Top with the shredded pot roast and vegetables, then ladle some of the rich broth from the pot over the top.
- Optionally, garnish with fresh parsley for a burst of color.
Tips:
- You can make the pot roast ahead of time and store it in the fridge. The flavors will develop even more after resting.
- If you prefer a thicker gravy, you can thicken the cooking liquid with a bit of cornstarch or flour after removing the roast. Simply mix 1 tablespoon of flour with 2 tablespoons of water to make a slurry, then whisk it into the pot and cook for a few minutes until thickened.
Enjoy your Pot Roast Over Mashed Potatoes—a hearty, satisfying meal!