Pot Roast Over Mashed Potatoes: A Comforting Classic

 

Pot Roast Over Mashed Potatoes

Ingredients:

For the Pot Roast:

3–4 lb chuck roast

2 tbsp olive oil

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tbsp Worcestershire sauce

1 tbsp tomato paste

4 cloves garlic, minced

1 onion, chopped

3 carrots, cut into chunks

2 celery stalks, chopped

1 cup beef broth

1/2 cup red wine (or more beef broth)

2 sprigs fresh thyme (or 1/2 tsp dried)

1 sprig fresh rosemary (or 1/2 tsp dried)

2 bay leaves

For the Mashed Potatoes:

2 lbs russet or Yukon gold potatoes, peeled and cubed

4 tbsp butter

1/2 cup heavy cream (or milk)

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder (optional)

Instructions:

1. Sear the Roast:

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Season the roast with salt, pepper, garlic powder, onion powder, and smoked paprika.

Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.

2. Build the Flavor:

In the same pot, add onions, carrots, and celery. Cook for 3-4 minutes.

Stir in garlic, Worcestershire sauce, and tomato paste. Cook for another minute.

Pour in beef broth and red wine, scraping up any browned bits.

3. Slow Cook the Roast:

Return the roast to the pot and add thyme, rosemary, and bay leaves.

Cover and cook on low heat for 3-4 hours (or in a 300°F oven for the same time).

The roast is done when it’s fork-tender and easily shreds.

4. Make the Mashed Potatoes:

Boil potatoes in salted water until tender (about 15 minutes). Drain.

Mash with butter, heavy cream, salt, pepper, and garlic powder until smooth.

5. Serve:

Remove the pot roast, shred it slightly, and discard bay leaves.

Serve over mashed potatoes with plenty of the rich broth and veggies.

Would you like a low-carb version with mashed cauliflower instead?