Ingredients
Scale
Ingredients:
For the Pot Roast:
- 3 lbs beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper, to taste
Instructions
Preparation:
Step 1: Prepare the Pot Roast
- Season the beef chuck roast generously with salt and pepper on all sides.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the beef roast on all sides until it’s browned and forms a nice crust. This step locks in flavor, and browning each side takes about 4-5 minutes.
- Once the roast is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
- In the same pot, with the remaining oil and beef drippings, add the chopped onions, minced garlic, carrots, and celery.
- Cook the vegetables for about 5-7 minutes or until they soften and the onions become translucent.
- Stir occasionally to prevent sticking or burning, and allow the vegetables to soak up the flavor from the beef drippings.
Step 3: Combine and Cook
- Once the vegetables are softened, return the seared beef roast to the pot.
- Pour in the beef broth and tomato sauce, followed by the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Stir everything together, making sure the roast is partially submerged in the liquid.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 3-4 hours.
- During this slow cooking process, the meat will become incredibly tender and flavorful. You’ll know it’s done when the roast is easily shredded with a fork.
Step 4: Make the Mashed Potatoes
- While the pot roast is simmering, prepare the mashed potatoes.
- Place the peeled and cubed potatoes in a large pot and cover them with water. Add a pinch of salt to the water for flavor.
- Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, and salt and pepper to taste.
- Mash everything together until smooth and creamy. You can adjust the consistency by adding more milk if needed. Set the mashed potatoes aside until ready to serve.
Step 5: Serve
- Once the pot roast is tender, remove it from the pot and shred the beef using two forks.
- To serve, place a generous scoop of garlic mashed potatoes on each plate.
- Top the mashed potatoes with shredded pot roast and spoon some of the sauce and vegetables from the pot over the top.
- The sauce will add a rich, savory flavor that ties the dish together beautifully.
Notes
Cooking Note:
- Make sure to simmer the roast on low heat for the entire cooking time to allow the meat to break down and become tender.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 500 kcal
- Sodium: 600mg
- Protein: 30g