Ingredients:
For the Pot Roast:
3-4 lbs chuck roast or beef shoulder 🥩
2 tablespoons olive oil 🫒
1 onion, chopped 🧅
4 garlic cloves, minced 🧄
3 carrots, cut into chunks 🥕
3 celery stalks, cut into chunks 🌿
1 cup beef broth 🍲
1 tablespoon tomato paste 🍅
1 tablespoon Worcestershire sauce 🌿
1 teaspoon dried thyme 🌿
1 teaspoon dried rosemary 🌿
Salt and pepper to taste 🧂
Optional: fresh parsley for garnish 🌿
For the Mashed Potatoes:
4 large potatoes, peeled and cubed 🥔
1/4 cup butter 🧈
1/2 cup heavy cream or milk 🥛
Salt and pepper to taste 🧂
Instructions:
Step 1: Cook the Pot Roast
Sear the Meat:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 4-5 minutes until softened and fragrant.
Add Liquids and Roast:
Stir in the tomato paste, Worcestershire sauce, beef broth, thyme, and rosemary. Return the seared roast to the pot, nestling it among the vegetables. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and falling apart. Alternatively, you can transfer the pot to a 300°F (150°C) oven and cook for the same time.
Step 2: Make the Mashed Potatoes
Boil the Potatoes:
In a large pot, boil the peeled and cubed potatoes in salted water for 15-20 minutes or until fork-tender.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Add butter, cream (or milk), and salt and pepper. Mash until smooth and creamy. Set aside.
Step 3: Serve
Shred the Pot Roast:
Once the roast is done, remove it from the pot and use two forks to shred the meat. Return the shredded meat to the pot and stir to coat it in the delicious sauce.
Plate the Dish:
Serve the Pot Roast over a bed of creamy mashed potaPot Roast over Mashed Potatoes 🍖🥔
Ingredients:
For the Pot Roast:
3-4 lbs chuck roast or beef shoulder 🥩
2 tablespoons olive oil 🫒
1 onion, chopped 🧅
4 garlic cloves, minced 🧄
3 carrots, cut into chunks 🥕
3 celery stalks, cut into chunks 🌿
1 cup beef broth 🍲
1 tablespoon tomato paste 🍅
1 tablespoon Worcestershire sauce 🌿
1 teaspoon dried thyme 🌿
1 teaspoon dried rosemary 🌿
Salt and pepper to taste 🧂
Optional: fresh parsley for garnish 🌿
For the Mashed Potatoes:
4 large potatoes, peeled and cubed 🥔
1/4 cup butter 🧈
1/2 cup heavy cream or milk 🥛
Salt and pepper to taste 🧂
Instructions:
Step 1: Cook the Pot Roast
Sear the Meat:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 4-5 minutes until softened and fragrant.
Add Liquids and Roast:
Stir in the tomato paste, Worcestershire sauce, beef broth, thyme, and rosemary. Return the seared roast to the pot, nestling it among the vegetables. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and falling apart. Alternatively, you can transfer the pot to a 300°F (150°C) oven and cook for the same time.
Step 2: Make the Mashed Potatoes
Boil the Potatoes:
In a large pot, boil the peeled and cubed potatoes in salted water for 15-20 minutes or until fork-tender.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Add butter, cream (or milk), and salt and pepper. Mash until smooth and creamy. Set aside.
Step 3: Serve
Shred the Pot Roast:
Once the roast is done, remove it from the pot and use two forks to shred the meat. Return the shredded meat to the pot and stir to coat it in the delicious sauce.
Plate the Dish:
Serve the Pot Roast over a bed of creamy mashed potatoes, spooning some of the sauce❤️😋toes, spooning some of the sauce
