Pot Roast over Mashed Potatoes – Page 2

Directions for Pot Roast over Mashed Potatoes

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

Stir in the Worcestershire sauce, tomato paste, and beef broth, scraping up any browned bits from the bottom of the pot. Return the seared roast to the pot, along with the thyme and rosemary.

Option 1: Slow Cooker: Transfer everything to a slow cooker and cook on low for 8 hours or until the roast is tender.
Option 2: Dutch Oven: Cover the pot and simmer on low heat on the stovetop for about 3-4 hours, or until the meat is fork-tender.

While the roast is cooking, place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

Add the butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.

Once the pot roast is tender, remove it from the pot and let it rest for a few minutes. Slice the roast against the grain and serve it over a generous scoop of mashed potatoes. Spoon some of the cooking liquid and vegetables over the top for extra flavor.

Choose the Right Cut of Meat: Chuck roast is ideal for pot roast due to its marbling and tenderness when cooked low and slow.
Don’t Rush the Cooking Process: For the best flavor and tenderness, take your time with the cooking process. Low and slow is key!
Enhance the Flavor: Feel free to add other vegetables such as potatoes, parsnips, or mushrooms for added flavor and nutrition.
Thicken the Gravy: If you prefer a thicker gravy, remove the pot roast once it’s cooked and simmer the cooking liquid until it reduces. You can also mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it up.

Refrigeration: Store any leftover pot roast and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
Freezing: You can freeze the pot roast for up to 3 months. Slice it before freezing for easier portioning. The mashed potatoes can also be frozen, but they may require some additional milk and butter when reheating to regain their creamy texture.

Pot Roast over Mashed Potatoes pairs wonderfully with:

Green Beans or Peas: A side of green vegetables adds color and nutrition to your meal.
Crusty Bread: Serve with fresh bread for soaking up the delicious gravy.
Salad: A simple side salad can help balance the richness of the pot roast and potatoes.