Ingredients
For the Pot Roast:
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2 lbs chuck roast
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1 tablespoon olive oil
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1 onion, chopped
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2 carrots, peeled and chopped
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2 stalks celery, chopped
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3 cloves garlic, minced
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1 cup beef broth
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1 tablespoon tomato paste
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1 teaspoon fresh thyme
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2 bay leaves
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Salt and pepper to taste
For the Mashed Potatoes:
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4 large potatoes, peeled and quartered
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1/4 cup milk
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2 tablespoons butter
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Salt and pepper to taste
Directions
Sear the Roast:
Season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
Sauté Veggies:
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for 5–7 minutes, or until the vegetables are softened.
Simmer the Roast:
Add beef broth, tomato paste, thyme, bay leaves, and the browned chuck roast back to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 3–4 hours, or until the beef is tender and easily shreddable.
Prepare Mashed Potatoes:
Boil the quartered potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
Serve:
Serve the tender pot roast over a bed of creamy mashed potatoes. Spoon some of the cooking juices over the top for extra flavor.
This comforting dish is ideal for family dinners, Sunday gatherings, or whenever you need a taste of home. It’s simple, nourishing, and delicious — a true classic.
