Tender Braised Pot Roast with Creamy Mashed Potatoes
Ingredients:
3 lbs beef chuck roast
1 tablespoon olive oil
Salt and pepper to taste
1 large onion, chopped
3 carrots, peeled and cut into chunks
3 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
2 cups beef broth
1 cup red wine (optional)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
6 medium potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
Directions:
Preheat oven to 325°F (165°C).
Season the chuck roast with salt and pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and tomato paste, cooking for an additional minute.
Pour in beef broth, red wine (if using), and Worcestershire sauce. Stir in thyme, rosemary, and the bay leaf. Return the roast to the pot, cover, and place in the oven.
Cook for 3-4 hours or until the meat is tender and easily falls apart.
Meanwhile, prepare the mashed potatoes. Boil potatoes in salted water until tender, about 20 minutes. Drain and mash with milk and butter until smooth and creamy.
Serve the pot roast over the mashed potatoes with a spoonful of the braising liquid.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 480 kcal | Servings: 6 servings
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