Pot Roast over Mashed Potatoes

For the Mashed Potatoes:

• 2 lbs potatoes (Yukon Gold or Russet, peeled and quartered)
• 1/4 cup butter
• 1/2 cup milk or cream (more as needed)
• Salt and pepper (to taste)

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Kitchen Equipment Needed

• Large Dutch oven or heavy pot with a lid (for roasting)
• Sharp knife and cutting board
• Large pot (for boiling potatoes)
• Masher or electric mixer (for mashed potatoes)
• Wooden spoon (for stirring)
• Ladle (for serving gravy)

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How to Make Pot Roast Over Mashed Potatoes

Step 1: Sear the Beef

1. Season the Roast: Season the chuck roast generously with salt and pepper on all sides.
2. Heat Oil: In a large Dutch oven, heat the olive oil over medium-high heat.
3. Sear the Meat: Add the roast to the pot and sear for about 4-5 minutes per side until it develops a golden-brown crust. Remove and set aside.

Step 2: Sauté Vegetables and Build Flavor

1. Add Onions and Garlic: In the same pot, add the sliced onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute.
2. Add Carrots and Celery: Toss in the carrots and celery, stirring for 2-3 minutes to combine flavors.
3. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.

Step 3: Braise the Roast

1. Add Remaining Ingredients: Stir in the beef broth, tomato paste, bay leaves, thyme, and rosemary. Return the roast to the pot, nestling it among the vegetables.
2. Simmer: Bring everything to a simmer, then cover with a lid.
3. Cook: Transfer the pot to a preheated 300°F (150°C) oven and cook for 3-4 hours, or until the beef is tender and easily shredded with a fork.

Step 4: Prepare the Mashed Potatoes

1. Boil Potatoes: About 30 minutes before the roast is done, boil the potatoes in salted water until tender, about 15-20 minutes.
2. Mash: Drain the potatoes and return them to the pot. Add the butter, milk or cream, salt, and pepper, and mash until smooth and creamy. Adjust seasoning as needed.

Step 5: Serve the Pot Roast over Mashed Potatoes

1. Shred the Beef: Remove the pot from the oven and take out the bay leaves. Using two forks, shred the beef into large chunks.
2. Serve: Spoon a generous portion of mashed potatoes onto each plate, top with beef, vegetables, and a ladle of the savory gravy.

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Tips for Perfect Pot Roast Over Mashed Potatoes

• Choose the Right Cut: Chuck roast is ideal as it becomes tender and juicy when slow-cooked, but brisket or bottom round roast can work as well.
• Adjust the Gravy Consistency: If you prefer a thicker gravy, remove the beef and vegetables, then simmer the liquid on the stovetop until it reduces. Alternatively, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to thicken.
• Make Ahead: Pot roast often tastes even better the next day. If you’re preparing this for a big meal, consider cooking it a day ahead and reheating gently on the stove.
• Add Herbs for Freshness: Garnishing with fresh parsley, thyme, or rosemary before serving adds brightness and color.

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