This hearty Pot Roast Over Mashed Potatoes is the perfect comfort food, with tender beef slow-cooked to perfection and served over creamy mashed potatoes. Yes, I would absolutely eat this—it’s the ultimate comfort meal!
Ingredients:
For the Pot Roast:
3 lbs chuck roast
1 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or substitute with more beef broth)
2 tbsp tomato paste
3 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
For the Mashed Potatoes:
6 large potatoes, peeled and chopped
1/4 cup unsalted butter
1/2 cup milk
Salt and pepper, to taste
Directions:
1. Preheat the Oven:
Preheat your oven to 325°F (165°C).
Season the chuck roast with salt and pepper.
2. Sear the Roast:
In a large oven-safe pot, heat olive oil over medium heat.
Sear the roast on all sides until browned, about 3-4 minutes per side.
Remove the roast from the pot and set aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onion and garlic.
Sauté for 3-4 minutes until softened.
Stir in tomato paste and cook for another 2 minutes.
4. Add Liquid and Roast:
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Add the thyme and bay leaves, then return the roast to the pot.
Cover and transfer to the oven, roasting for 3-4 hours, or until the meat is tender and easily shredded.
5. Prepare the Mashed Potatoes:
While the roast is cooking, boil the potatoes in salted water for 15-20 minutes, or until tender.
Drain and mash with butter and milk, seasoning with salt and pepper to taste.
6. Serve:
Once the roast is done, shred it with a fork.
Serve the shredded pot roast over a bed of mashed potatoes, spooning the delicious juices from the pot over the top.
Prep Time: 20 minutes | Cook Time: 4 hours | Total Time: 4 hours 20 minutes
Calories: 550 kcal per serving | Servings: 6
This Pot Roast Over Mashed Potatoes is a cozy, satisfying meal that’s perfect for a family dinner or any night you want something warm and hearty!
