Pot Roast over Mashed Potatoes

1. Season the Roast: Generously season the chuck roast with salt and pepper on all sides.
2. Sear the Roast: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onions and carrots. Sauté for 5-7 minutes until the onions are soft and translucent. Add the garlic and cook for another 1-2 minutes.
4. Deglaze with Wine: If using red wine, pour it into the pot and scrape the browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
5. Add Broth and Tomato Paste: Stir in the tomato paste and pour in the beef broth. Add the rosemary, thyme, and bay leaves.
6. Cook the Roast: Return the roast to the pot, making sure it’s submerged in the liquid. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 3-4 hours, or until the roast is fork-tender.
7. Optional Oven Method: Alternatively, you can cook the roast in the oven. After adding the liquid and herbs, cover the pot and place it in a preheated oven at 300°F (150°C) for 3-4 hours.
8. Shred and Serve: Once the roast is cooked, remove it from the pot and shred it using two forks. Discard the rosemary, thyme, and bay leaves. Skim off any excess fat from the surface of the sauce.

Mashed Potatoes Recipe

Ingredients:

• 2 lbs potatoes (Russet or Yukon Gold)
• 1/2 cup unsalted butter
• 1/2 cup heavy cream (or milk for a lighter version)
• Salt and pepper to taste

Instructions:

1. Boil Potatoes: Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and heavy cream (or milk) and mash until smooth. Season with salt and pepper to taste.
3. Make Them Extra Creamy: For ultra-smooth mashed potatoes, use a potato ricer or hand mixer after mashing.

Putting It All Together

1. Serve the Pot Roast: Place a generous scoop of mashed potatoes on a plate or in a shallow bowl.
2. Top with Pot Roast: Ladle the shredded pot roast and vegetables over the mashed potatoes, making sure to include some of the delicious broth as gravy.
3. Garnish: If desired, garnish with fresh parsley or extra thyme.

Enjoy!

This comforting combination of tender pot roast and creamy mashed potatoes will warm your soul and satisfy your taste buds. Perfect for a Sunday dinner or any special occasion!