This comforting dish features a melt-in-your-mouth pot roast cooked slowly to perfection, served alongside creamy, buttery mashed potatoes. Ideal for family dinners or cozy gatherings, this classic meal is sure to warm your heart.
Ingredients
For the Pot Roast:
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional)
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
- Salt and pepper, to taste
For the Creamy Mashed Potatoes:
- 2 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter
- 1/2 cup heavy cream (or milk)
- Salt and pepper, to taste
- Optional: chopped chives or parsley for garnish
Instructions
For the Pot Roast:
- Sear the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften. Add garlic and cook for another minute.
- Deglaze: Pour in red wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- Add Broth and Herbs: Return the roast to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low.
- Cook: Cover the pot and let it simmer for 3-4 hours, or until the meat is fork-tender. Check occasionally and add more broth if necessary.
For the Creamy Mashed Potatoes:
- Boil Potatoes: In a large pot, bring water to a boil. Add the peeled and cut potatoes, then season with salt. Cook for 15-20 minutes or until tender.
- Drain and Mash: Drain the potatoes and return them to the pot. Add butter and heavy cream (or milk). Mash until smooth and creamy. Season with salt and pepper to taste.
- Serve: Remove the pot roast from the pot and let it rest for a few minutes before slicing. Serve slices of pot roast with a generous scoop of creamy mashed potatoes on the side. Optionally, garnish with chopped chives or parsley.