Ingredients:
For the Pot Roast:
2 lbs chuck roast
1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme
2 bay leaves
Salt and pepper to taste
For the Mashed Potatoes:
4 large potatoes, peeled and quartered
1/4 cup milk
2 tablespoons butter
Salt and pepper to taste
Directions:
Sear the Roast: Season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
Sauté Veggies: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened.
Simmer the Roast: Add beef broth, tomato paste, thyme, bay leaves, and the browned chuck roast back to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the beef is tender and easily shreddable.
Prepare Mashed Potatoes: Boil the quartered potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
Serve: Serve the tender pot roast over a bed of creamy mashed potatoes. Spoon some of the cooking juices over the top for extra flavor.
