Pot Roast over Mashed Potatoes

Experience the ultimate comfort food with Pot Roast over Mashed Potatoes! Discover essential ingredients and cooking tips to create this hearty meal that your family will love. Whether you're a beginner or a seasoned cook, this recipe has something for everyone. From perfecting your pot roast to making creamy mashed potatoes, you'll learn it all.

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Ingredients

3 to 4 pounds of chuck roast

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 carrots, cut into 2-inch pieces

4 celery stalks, cut into 2-inch pieces

4 medium potatoes, peeled and cubed

4 cups beef broth

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions

Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

Sauté the Aromatics: In the same pot, add chopped onion and garlic. Sauté for about 2-3 minutes until translucent and fragrant.

Add Vegetables: Stir in the carrots and celery, cooking for an additional 3 minutes. This will enhance the flavors.

Combine Ingredients: Return the roast to the pot. Add cubed potatoes, beef broth, Worcestershire sauce, thyme, and rosemary. Ensure the roast is mostly submerged in the broth.

Slow Cook: Bring the pot to a boil, then reduce the heat to low, cover, and simmer for about 3 to 4 hours, or until the meat is tender and shreds easily.

Make Creamy Mashed Potatoes: While the pot roast is cooking, boil water in a separate pot. Add the remaining peeled and cubed potatoes. Cook until fork-tender (about 15-20 minutes). Drain and return potatoes to the pot. Mash with a potato masher, adding salt, pepper, and a splash of milk (or butter) for creaminess. Keep warm.

Optional Thickening: If you prefer a thicker gravy, remove the roast once done, and strain the liquid into a separate saucepan. Bring to a simmer, and mix cornstarch with a bit of cold water to create a slurry. Stir into the liquid until thickened.

Shred the Meat: Use two forks to shred the roast into bite-sized pieces. Return the shredded meat to the pot, stirring it into the liquid.

Serve: On a plate, create a bed of creamy mashed potatoes, top with the tender pot roast, and spoon some delicious gravy over the top.

Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 6-8

- Presentation Tips: Garnish with freshly chopped parsley for a pop of color and freshness. Consider serving with crusty bread on the side for a complete meal experience.