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Pot roast over mashed potatoes is a classic comfort food that combines the tender, flavorful beef with creamy, garlic-infused mashed potatoes. This hearty dish is perfect for a cozy dinner, especially when you want a meal that is satisfying and comforting. The long, slow cooking process makes the beef incredibly tender, and the combination of vegetables and herbs enriches the dish with depth and flavor. The mashed potatoes, infused with butter and garlic, provide a rich, creamy base that complements the roast perfectly. Whether for a family dinner or a special occasion, this dish is sure to be a hit.
Ingredients:
For the Pot Roast:
3 lbs beef chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, chopped
2 celery stalks, chopped
1 cup beef broth
1 cup tomato sauce
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
For the Mashed Potatoes:
2 lbs potatoes, peeled and cubed
4 cloves garlic, minced
1/2 cup milk
1/4 cup butter
Salt and pepper, to taste
Preparation:
Step 1: Prepare the Pot Roast
Season the beef chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef roast on all sides until it’s browned and forms a nice crust. This step locks in flavor, and browning each side takes about 4-5 minutes.
Once the roast is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, with the remaining oil and beef drippings, add the chopped onions, minced garlic, carrots, and celery.
Cook the vegetables for about 5-7 minutes or until they soften and the onions become translucent.
Stir occasionally to prevent sticking or burning, and allow the vegetables to soak up the flavor from the beef drippings.
Step 3: Combine and Cook
Once the vegetables are softened, return the seared beef roast to the pot.
Pour in the beef broth and tomato sauce, followed by the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Stir everything together, making sure the roast is partially submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 3-4 hours.
During this slow cooking process, the meat will become incredibly tender and flavorful. You’ll know it’s done when the roast is easily shredded with a fork.
Step 4: Make the Mashed Potatoes
While the pot roast is simmering, prepare the mashed potatoes.
Place the peeled and cubed potatoes in a large pot and cover them with water. Add a pinch of salt to the water for flavor.
Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, and salt and pepper to taste.
Mash everything together until smooth and creamy. You can adjust the consistency by adding more milk if needed. Set the mashed potatoes aside until ready to serve.
Step 5: Serve
Once the pot roast is tender, remove it from the pot and shred the beef using two forks.
To serve, place a generous scoop of garlic mashed potatoes on each plate.
Top the mashed potatoes with shredded pot roast and spoon some of the sauce and vegetables from the pot over the top.
The sauce will add a rich, savory flavor that ties the dish together beautifully.
Cooking Note:
For an added layer of flavor, deglaze the pot with a splash of red wine after sautéing the vegetables and before adding the broth. The wine will enhance the depth of the sauce and bring out the flavors of the beef and vegetables.
Make sure to simmer the roast on low heat for the entire cooking time to allow the meat to break down and become tender.
Serving Suggestions:
This pot roast pairs wonderfully with steamed green beans, roasted asparagus, or a fresh garden salad on the side.
You can also serve it with a warm, crusty loaf of bread to mop up the delicious sauce.
Tips:
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