Why You’ll Love This Recipe

• Rich and Savory Flavors: The slow-cooked beef and vegetables develop deep, mouthwatering flavors.
• Comfort Food Classic: Few meals are as satisfying as tender pot roast paired with creamy mashed potatoes.
• Simple and Flexible: This recipe uses basic ingredients and allows for easy substitutions or variations.
• Make-Ahead Friendly: Perfect for meal prep or reheating leftovers for a stress-free meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pot Roast:

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 1 cup beef broth
• 1 cup red wine (optional, can use extra beef broth)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cut into chunks
• 1/2 cup milk (more if needed)
• 1/4 cup unsalted butter
• Salt and black pepper to taste

Directions

Prepare the Pot Roast:

1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast generously with salt and black pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.

Cook the Vegetables:

1. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Stir in the tomato paste and cook for an additional 2 minutes.

Deglaze and Braise:

1. Pour in the beef broth and red wine (if using). Scrape up browned bits from the bottom of the pot.
2. Return the seared roast to the pot.
3. Add thyme, rosemary, and bay leaves. Bring to a simmer.
4. Cover the pot with a lid and transfer it to the oven.
5. Bake for 3-4 hours, or until the roast is tender and easily shreds with a fork.

Prepare the Mashed Potatoes:

1. While the roast cooks, place potato chunks in a large pot and cover with water.
2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until tender.
3. Drain the potatoes and return them to the pot.
4. Add milk and butter, then mash until smooth and creamy. Season with salt and pepper.

Serve:

1. Remove the pot roast from the oven and let it rest for 10 minutes.
2. Shred or slice the roast, and serve it over mashed potatoes. Spoon the cooking liquid and vegetables on top for added flavor.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 3-4 hours
• Total Time: 3 hours 20 minutes to 4 hours 20 minutes

Variations

• Herb Swaps: Use fresh herbs like parsley or sage for a different flavor profile.
• Vegetables: Add parsnips, turnips, or mushrooms for variety.
• Potato Alternatives: Serve with sweet potatoes, cauliflower mash, or rice instead of mashed potatoes.
• Wine-Free: Substitute the wine with more beef broth for an alcohol-free option.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze pot roast and mashed potatoes separately in freezer-safe containers for up to 3 months.
• Reheating: Reheat in a pot over low heat or in the microwave until warmed through. Add a splash of beef broth to maintain moisture.

FAQs

1. Can I make this recipe in a slow cooker?

Yes, sear the beef and cook the vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

2. What cut of beef is best for pot roast?

Beef chuck roast is ideal due to its marbling and ability to become tender during slow cooking.

3. Can I skip searing the roast?

While not essential, searing adds depth of flavor and helps seal in juices.

4. How can I thicken the cooking liquid?

Remove the roast and vegetables, then simmer the liquid on the stovetop until it reduces. Alternatively, mix a slurry of cornstarch and water and stir it in.

5. Can I use a different type of potato?

Yukon Gold or red potatoes work well, though russet potatoes yield the creamiest mashed texture.

6. What can I use instead of wine?

Replace wine with beef broth, apple juice, or grape juice for a non-alcoholic option.

7. How do I know when the pot roast is done?

The roast is done when it’s fork-tender and easily shreds.

8. Can I make this dish ahead of time?

Yes, it tastes even better the next day as flavors meld. Reheat gently before serving.

9. How do I avoid lumpy mashed potatoes?

Mash the potatoes while they’re hot and avoid overmixing, which can make them gluey.

10. Can I add gravy to this dish?

Absolutely! Use the cooking liquid to make a rich gravy if desired.

Conclusion

This Tremendous Pot Roast Over Mashed Potatoes Feast is the epitome of comfort food, combining tender, flavorful beef with creamy, buttery mashed potatoes. Whether for a Sunday dinner or a special occasion, this dish is sure to delight. Try it with your favorite variations and savor the deliciousness!

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