Name: Pot Roast with Creamy Mashed Potatoes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; Salt and pepper, to taste; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, peeled and cut into chunks; 3 celery stalks, chopped; 2 cups beef broth; 1 cup red wine (optional, or more broth); 2 tbsp tomato paste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 2½ lbs russet or Yukon gold potatoes, peeled and cubed; ½ cup butter; ¾ cup heavy cream (or milk); Salt and pepper, to taste

Ingredients

3–4 lb beef chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
3 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional, or more broth)
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2½ lbs russet or Yukon gold potatoes, peeled and cubed
½ cup butter
¾ cup heavy cream (or milk)
Salt and pepper, to taste

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Instructions

Preheat oven to 325°F (163°C).
Season the chuck roast with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove and set aside.
Sauté onions, garlic, carrots, and celery in the same pot until softened.
Stir in tomato paste, then deglaze with red wine, scraping up browned bits.
Add beef broth, thyme, rosemary, and bay leaves. Return roast to the pot.
Cover and cook in the oven for 3–3½ hours until meat is tender and pulls apart easily.
Meanwhile, boil potatoes in salted water for 20–25 minutes until fork-tender.
Drain and mash potatoes with butter and warm cream. Season with salt and pepper.
Remove herbs and bay leaves from the pot roast. Shred beef and serve over mashed potatoes, ladled with gravy.

Notes

Swap red wine for balsamic vinegar or extra broth for a different flavor.
For richer mashed potatoes, add sour cream or cream cheese.
Use a slow cooker (8–9 hrs on low or 4–5 hrs on high) or pressure cooker for faster cooking.
Add mushrooms, parsnips, or sweet potatoes for variety.
Thicken gravy with cornstarch slurry if needed.
Leftovers keep up to 4 days in the fridge or 2 months frozen.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Braising
Cuisine: American
Diet: Halal

Nutrition

Serving Size: 1 plate (beef with mashed potatoes and gravy)
Calories: 540
Sugar: 4g
Sodium: 720mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 34g
Cholesterol: 135mg