Pot Roast Over Mashed Potatoes
A comforting dish of tender pot roast served over creamy mashed potatoes, perfect for family gatherings and warm dinners.
Ingredients
For the Pot Roast
- 2-3 lbs beef chuck roast Generously season with salt and pepper.
- 4 cups beef broth Can substitute with chicken or vegetable broth.
- 1 large onion, chopped Adds flavor to the roast.
- 3 carrots, chopped Contributes sweetness and color.
- 2-3 cups mashed potatoes Use fresh butter for the best flavor.
For the Mashed Potatoes
- 3 large potatoes, peeled and cubed Boil until tender.
- 2 cloves garlic, minced Enhances the flavor of the vegetables.
- 2 tablespoons olive oil For searing the roast.
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- Season the beef chuck roast generously with salt and pepper.
- In a large pot, heat the olive oil over medium-high heat and sear the roast until browned on all sides. Remove from pot and set aside.
- In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until soft and fragrant.
Cooking the Roast
- Return the roast to the pot and pour in the beef broth. Bring to a gentle simmer, cover, and let cook on low heat for about 3-4 hours.
Preparing the Mashed Potatoes
- Peel and cube the potatoes, then boil them in salted water until tender, about 15-20 minutes.
- Drain and mash the potatoes with butter, milk, salt, and pepper until creamy and smooth.
Serving
- Once the pot roast is done, slice and serve it over the mashed potatoes, allowing the juices to drizzle over the potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 days. Reheat gently on the stove, adding broth if necessary. Consider using seasonal vegetables or spices to customize the dish.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 50gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!