Slow-Cooked Pot Roast with Creamy Mashed Potatoes
Ingredients:
For the Pot Roast:
3 lbs chuck roast
2 tablespoons olive oil
1 large onion, sliced
4 garlic cloves, minced
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 bay leaves
3 sprigs fresh thyme
4 carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup whole milk
4 tablespoons unsalted butter
Salt and pepper to taste
Directions:
Preheat your oven to 300°F (150°C).
Heat olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until softened. Add tomato paste, stirring for 1-2 minutes. Deglaze the pot with red wine (if using), scraping up browned bits from the bottom.
Return the roa