Ingredients:
For the Pot Roast:
3-4 lbs chuck roast or beef shoulder ๐ฅฉ
2 tablespoons olive oil ๐ซ
1 onion, chopped ๐ง
4 garlic cloves, minced ๐ง
3 carrots, cut into chunks ๐ฅ
3 celery stalks, cut into chunks ๐ฟ
1 cup beef broth ๐ฒ
1 tablespoon tomato paste ๐
1 tablespoon Worcestershire sauce ๐ฟ
1 teaspoon dried thyme ๐ฟ
1 teaspoon dried rosemary ๐ฟ
Salt and pepper to taste ๐ง
Optional: fresh parsley for garnish ๐ฟ
For the Mashed Potatoes:
4 large potatoes, peeled and cubed ๐ฅ
1/4 cup butter ๐ง
1/2 cup heavy cream or milk ๐ฅ
Salt and pepper to taste ๐ง
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.
Sautรฉ the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sautรฉ 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 300ยฐF (150ยฐC) 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 ๐๐ฅ
Ingredients:
For the Pot Roast:
3-4 lbs chuck roast or beef shoulder ๐ฅฉ
2 tablespoons olive oil ๐ซ
1 onion, chopped ๐ง
4 garlic cloves, minced ๐ง
3 carrots, cut into chunks ๐ฅ
3 celery stalks, cut into chunks ๐ฟ
1 cup beef broth ๐ฒ
1 tablespoon tomato paste ๐
1 tablespoon Worcestershire sauce ๐ฟ
1 teaspoon dried thyme ๐ฟ
1 teaspoon dried rosemary ๐ฟ
Salt and pepper to taste ๐ง
Optional: fresh parsley for garnish ๐ฟ
For the Mashed Potatoes:
4 large potatoes, peeled and cubed ๐ฅ
1/4 cup butter ๐ง
1/2 cup heavy cream or milk ๐ฅ
Salt and pepper to taste ๐ง
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.
Sautรฉ the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. Sautรฉ 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 300ยฐF (150ยฐC) 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 sauceโค๏ธ๐toes, spooning some of the sauce
