Pot Roast over Mashed Potatoes
Ingredients:
Pot Roast:
3 lb beef chuck roast
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
2 cups carrots, cut into chunks
2 cups potatoes, cut into chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tbsp tomato paste
Salt and pepper, to taste
Mashed Potatoes:
4 large russet potatoes, peeled and diced
1/2 cup milk
1/4 cup butter
Salt and pepper, to taste
Instructions:
Prepare the Pot Roast: Season the beef chuck roast with salt and pepper. Heat olive oil in a large pot over medium-high heat, and sear the roast on all sides until browned. Remove and set aside.
In the same pot, sauté onions and garlic until softened. Stir in tomato paste and cook for 1 minute.
Add beef broth, carrots, and potatoes to the pot. Place the roast back in and add rosemary and thyme. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours until the meat is tender.
Prepare Mashed Potatoes: While the roast is cooking, boil diced potatoes in salted water until tender. Drain, then mash with milk and butter until smooth. Season with salt and pepper.
Once the roast is done, shred the beef and serve over a generous scoop of mashed potatoes. Spoon some of the broth and vegetables over the top.
Notes:
For extra flavor, add a splash of red wine (non-alcoholic) to the broth.
You can make this dish in a slow cooker by cooking on low for 8 hours.
Prep Time: 15 mins | Cooking Time: 4 hrs | Total Time: 4 hrs 15 mins | Kcal: 600 per serving | Servings: 6
