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When making a pot roast, you need the right ingredients. Start with a good cut of meat. I recommend using a beef chuck roast. It has great flavor and gets tender when cooked slowly. You will also need beef broth. This adds depth to the dish and makes a savory gravy.

Pot Roast over Mashed Potatoes

Indulge in the ultimate comfort food with savory pot roast over creamy mashed potatoes! This classic dish blends tender meat and rich flavors that will impress at your dinner table. Discover essential tips on choosing ingredients, cooking methods, and perfect sides. Whether it's your first time making pot roast or you're a seasoned chef, this guide will have you creating a mouthwatering meal in no time. Click through to explore the full recipe and start your culinary adventure!
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Ingredients
  

3 to 4 lbs beef chuck roast

4 cups beef broth

3 cloves garlic, minced

2 medium onions, diced

4 carrots, chopped

4 celery stalks, chopped

1 tablespoon dried thyme

1 tablespoon dried rosemary

2 bay leaves

Salt and pepper to taste

2 tablespoons olive oil

2 lbs Yukon Gold potatoes, peeled and quartered

½ cup milk

4 tablespoons unsalted butter

Instructions
 

Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, add the roast and sear on all sides until a golden crust forms, about 4 minutes per side. Remove the roast and set aside.

    Sauté Aromatics: In the same pot, add the diced onions, carrots, and celery. Sauté for about 5 minutes until the onions become translucent. Add the minced garlic and sauté for an additional minute until fragrant.

      Deglaze and Add Herbs: Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Add the thyme, rosemary, and bay leaves, then stir to combine.

        Slow Cook the Roast: Return the beef roast to the pot, nestling it in the broth with the vegetables. Bring to a gentle simmer, then cover with a lid and reduce the heat to low. Let it cook for about 3 to 4 hours, or until the meat is tender and easily shredded with a fork.

          Prepare the Mashed Potatoes: While the roast is cooking, place the quartered potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until fork-tender. Drain and return potatoes to the pot.

            Mash and Cream: Add the butter and milk to the drained potatoes, then mash until creamy and smooth. Season with salt and pepper to taste.

              Serve: Once the pot roast is ready, remove it from the pot, slice it, and return it to the pot to soak up the juices. Serve a generous scoop of mashed potatoes on each plate, topped with slices of pot roast and a ladle of the savory broth and vegetables.

                Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6

                  - Presentation Tips: For an elegant touch, garnish each serving with fresh thyme sprigs or chopped parsley and serve with crusty bread on the side.