Ingredients:
For the Pot Roast:
3-4 lb chuck roast
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional)
4 large carrots, chopped
3 celery stalks, chopped
2 bay leaves
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste
For the Mashed Potatoes:
3 lbs potatoes (Yukon Gold or Russet)
1/2 cup unsalted butter
1/2 cup heavy cream
1/2 cup sour cream (optional for extra creaminess)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
For the Pot Roast:
Preheat the Oven: Preheat your oven to 300°F (150°C).
Sear the Roast: Heat the olive oil in a large Dutch oven 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 Onions and Garlic: In the same pot, add the sliced onions and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Add the Vegetables: Add the chopped carrots, celery, bay leaves, thyme, Worcestershire sauce, and beef broth to the pot. Stir to combine.
Cook the Roast: Return the seared chuck roast to the pot, nestling it into the vegetables and broth. Cover the pot with a lid and place it in the preheated oven. Cook for 3-4 hours, or until the roast is tender and falls apart easily.
For the Mashed Potatoes:
Boil the Potatoes: While the roast is cooking, peel and chop the potatoes. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter, heavy cream, sour cream (if using), salt, and pepper. Mash until smooth and creamy.
