WOULD YOU EAT THIS POT ROAST OVER MASHED POTATOES 🥔🍖Slow-Cooked Pot Roast with Creamy Mashed PotatoesIngredients:For the Pot Roast:3 lbs chuck roast2 tablespoons olive oil1 large onion, sliced4 garlic cloves, minced3 cups beef broth1 cup red wine (optional)2 tablespoons tomato paste2 bay leaves3 sprigs fresh thyme4 carrots, peeled and cut into large chunks3 stalks celery, cut into large chunks1 teaspoon salt1/2 teaspoon black pepperFor the Mashed Potatoes:4 large russet potatoes, peeled and cubed1/2 cup whole milk4 tablespoons unsalted butterSalt and pepper to tasteDirections:Preheat your oven to 300°F (150°C).Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove from the pot and set aside.In the same pot, sauté the onion and garlic until softened. Add tomato paste, stirring for 1-2 minutes. Deglaze the pot with red wine (if using), scraping up browned bits from the bottom.Return the roast to the pot and add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Cook for 2 hours.After 2 hours, add carrots and celery to the pot. Continue cooking for another 1-1.5 hours, or until the roast is tender and shreds easily with a fork.While the roast finishes, prepare the mashed potatoes. Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with milk, butter, salt, and pepper.Serve the pot roast over a generous bed of mashed potatoes, spooning the rich sauce and vegetables on top.Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutesKcal: 520 kcal | Servings: 6 servings
