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Equipment Needed
- Large Dutch oven or slow cooker
- Potato masher
- Knife and cutting board
- Tongs
- Measuring cups and spoons
Directions
Step 1: Sear the Beef
- Season the beef with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and sear on all sides until browned, about 4-5 minutes per side. Set the beef aside.
Step 2: Sauté the Vegetables
- In the same pot, add the onion, garlic, carrots, and celery. Sauté for 3-5 minutes, or until the vegetables are slightly softened.
- Stir in the tomato paste, cooking for another minute to deepen the flavor.
Step 3: Add Liquid and Herbs
- Add the beef broth and red wine, scraping the bottom of the pot to release any browned bits (these add flavor).
- Return the beef to the pot and add the rosemary and thyme. If using a slow cooker, transfer everything to the slow cooker at this point.
Step 4: Cook the Pot Roast
- For Dutch Oven: Cover and cook on low heat for 3-4 hours, or until the beef is tender and easily shreds with a fork.
- For Slow Cooker: Cook on low for 6-8 hours or on high for 4-5 hours.
Step 5: Make the Mashed Potatoes
- Boil the potatoes in salted water for 15-20 minutes, or until they are fork-tender.
- Drain and mash the potatoes with milk, heavy cream (optional), butter, salt, and pepper until smooth and creamy.
Step 6: Serve
- Remove the pot roast from the Dutch oven or slow cooker and shred with forks.
- Serve the shredded beef and vegetables over a bed of creamy mashed potatoes, spooning some of the rich broth over the top for added flavor.
Tips & Tricks for Perfect Pot Roast Over Mashed Potatoes
- Choose the Right Cut of Beef: Chuck roast is ideal for pot roast because it becomes tender and flavorful when slow-cooked. Avoid leaner cuts like sirloin, which can dry out.
- Layer in Flavor with Wine: Adding a cup of red wine enhances the depth of the sauce. However, if you prefer to skip alcohol, extra beef broth works perfectly.
- Make-ahead Friendly: Pot roast tastes even better the next day, making this an excellent make-ahead option for busy weeks or holiday dinners.
- Perfect Mashed Potatoes: Yukon Gold potatoes yield creamy mashed potatoes with a natural buttery flavor, while Russet potatoes are perfect for a fluffier texture. Choose your preferred type or use a mix for the best of both worlds.
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a bit of beef broth if the gravy has thickened too much. Mashed potatoes can be stored separately and reheated with a splash of milk or butter to restore their creaminess.
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