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Pot Roast over Mashed Potatoes Recipe
- 2 lbs potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper, to taste
Preparation:
Step 1: Prepare the Pot Roast
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the beef roast on all sides until it’s browned and forms a nice crust. This step locks in flavor, and browning each side takes about 4-5 minutes.
- Once the roast is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, with the remaining oil and beef drippings, add the chopped onions, minced garlic, carrots, and celery.
- Cook the vegetables for about 5-7 minutes or until they soften and the onions become translucent.
- Stir occasionally to prevent sticking or burning, and allow the vegetables to soak up the flavor from the beef drippings.
Step 3: Combine and Cook
- Once the vegetables are softened, return the seared beef roast to the pot.
- Pour in the beef broth and tomato sauce, followed by the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Stir everything together, making sure the roast is partially submerged in the liquid.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 3-4 hours.
- During this slow cooking process, the meat will become incredibly tender and flavorful. You’ll know it’s done when the roast is easily shredded with a fork.
Step 4: Make the Mashed Potatoes
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