Pot Roast over Mashed Potatoes

1. Prepare the Pot Roast:

1.1. Preheat Oven:

• Preheat your oven to 300°F (150°C).

1.2. Season the Roast:

• Generously season the beef chuck roast with salt and pepper on all sides.

1.3. Sear the Roast:

• In a Dutch oven, heat olive oil over medium-high heat. Add the roast and sear it on all sides until browned, about 3-4 minutes per side. This step locks in the flavor and creates a beautiful crust.

1.4. Sauté Vegetables:

• Remove the roast and set it aside. In the same pot, add the sliced onion and garlic, sautéing until softened and fragrant, about 3 minutes.

1.5. Add Liquids and Seasonings:

• Stir in the tomato paste and cook for another minute. Pour in the beef broth, red wine (if using), and Worcestershire sauce. Add the bay leaves, thyme, and rosemary, and stir to combine.

1.6. Return Roast to Pot:

• Place the seared roast back into the pot, ensuring it is mostly submerged in the liquid. Arrange the carrots and potatoes around the roast.

1.7. Cover and Cook:

• Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.

2. Prepare the Mashed Potatoes:

2.1. Boil the Potatoes:

• While the roast is cooking, place the peeled and chopped potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

2.2. Mash the Potatoes:

• Drain the potatoes and return them to the pot. Add the softened butter and begin mashing the potatoes with a potato masher or ricer.

2.3. Add Cream and Seasonings:

• Gradually add the warmed heavy cream, continuing to mash until the potatoes reach your desired consistency. Stir in the sour cream (if using) and season with salt and pepper to taste.

3. Assemble the Dish:

3.1. Shred the Roast:

• Remove the pot roast from the oven. Discard the bay leaves. Use two forks to shred the meat into large chunks.

3.2. Plate the Dish:

• On a large serving platter, spoon a generous portion of mashed potatoes. Top with the shredded pot roast and spoon over some of the rich cooking liquid and vegetables from the pot.

3.3. Garnish and Serve:

• Garnish with freshly chopped parsley and chives if desired. Serve hot, and enjoy the comforting flavors of this hearty meal.

Tips for Perfect Pot Roast and Mashed Potatoes:

• Choose the Right Cut: A chuck roast is ideal for pot roast because it becomes tender and flavorful when slow-cooked.
• Searing the Meat: Don’t skip the searing step; it adds depth of flavor to the roast.
• Low and Slow: Cooking the roast at a low temperature for several hours ensures the meat is melt-in-your-mouth tender.
• Creamy Mashed Potatoes: For extra creamy mashed potatoes, use a ricer instead of a masher, and don’t overmix to avoid a gluey texture.
• Resting: Let the pot roast rest for a few minutes before shredding to allow the juices to redistribute.

This pot roast over mashed potatoes is a classic comfort dish that’s perfect for a cozy family dinner. The tender beef, rich gravy, and creamy mashed potatoes are sure to make this a meal everyone will love. Enjoy!