Pot Roast over Mashed Potatoes

Here’s a delicious recipe for Pot Roast over Mashed Potatoes. This hearty meal combines tender, slow-cooked beef with rich mashed potatoes and flavorful gravy. It’s a comfort food classic!

Ingredients:

For the Pot Roast:

• 3-4 lbs chuck roast (or brisket, or round roast)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth (or stock)
• 1 cup red wine (optional, or you can use more broth)
• 2 tbsp tomato paste
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and pepper, to taste

For the Mashed Potatoes:

• 2 lbs russet potatoes (or Yukon Gold for creamier mash)
• 4 tbsp unsalted butter
• 1/2 cup milk (or more for desired creaminess)
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for extra creaminess)
• 1-2 garlic cloves, minced (optional, for extra flavor)

For Gravy:

• 2 tbsp all-purpose flour (optional for thickening)
• 1/4 cup water or additional beef broth (optional, for adjusting gravy consistency)

---

Instructions:

1. Prepare the Pot Roast:

1. Preheat oven to 325°F (163°C).
2. Season the roast generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, add the roast and sear each side until browned (about 4-5 minutes per side). Remove the roast and set aside.
4. In the same pot, add chopped onion and garlic. Cook for about 3 minutes until softened and fragrant.
5. Add tomato paste and cook for another minute to caramelize it slightly.
6. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it reduce for 2-3 minutes.
7. Add beef broth, chopped carrots, celery, rosemary, thyme, and bay leaves.
8. Return the roast to the pot and bring the mixture to a simmer.
9. Cover the pot and transfer it to the oven. Roast for 3-4 hours, or until the meat is tender and easily shreds with a fork. Check halfway through and add more broth if needed to keep the roast partially submerged.

2. Prepare the Mashed Potatoes:

1. Peel and chop the potatoes into chunks (about 2-inch pieces). Place them in a large pot and cover with cold water.
2. Add salt to the water and bring to a boil. Cook potatoes for 15-20 minutes, or until fork-tender.
3. Drain the potatoes and return them to the pot. Add butter, milk, and sour cream (if using). Mash the potatoes until smooth and creamy.
4. Season with salt, pepper, and minced garlic (if desired). Taste and adjust the seasoning.

3. Make the Gravy (Optional):

1. Once the roast is done, remove the meat and vegetables from the pot. Set them aside and keep warm.
2. Strain the liquid (optional) and return the broth to the pot.
3. Make a slurry: In a small bowl, whisk together 2 tbsp of flour with a bit of cold water to make a smooth paste. Gradually whisk this into the broth, simmering for 3-5 minutes until thickened.
4. Taste and adjust seasoning with salt and pepper. You can also add more broth if it becomes too thick.

4. Assemble the Dish:

1. Serve the mashed potatoes on individual plates or a large platter.
2. Slice the pot roast into thick slices and arrange them on top of the mashed potatoes.
3. Spoon the vegetables and gravy over the meat and potatoes.
4. Garnish with fresh parsley or more thyme, if desired.

---

Tips:

• Slow Cooker Option: After searing the roast, transfer everything to a slow cooker and cook on low for 6-8 hours instead of the oven method.
• For Extra Flavor: Add a couple of tablespoons of Worcestershire sauce or soy sauce to the broth for a savory depth of flavor.
• Make Ahead: The roast and gravy can be made a day in advance and reheated. The flavors will deepen overnight!

Enjoy your Pot Roast over Mashed Potatoes! It’s a perfect dish for Sunday dinners, holidays, or any time you’re craving comfort food.