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Pot Roast Over Mashed Potatoes is a comforting classic that brings together tender, slow-cooked beef and creamy mashed potatoes for a hearty meal. Next, we’ll go over the ingredients needed to prepare this satisfying dish.
Ingredients
- Chuck roast: 2 lbs, seasoned generously for a flavorful base.
- Olive oil: 1 tablespoon, used to brown the roast and sauté the vegetables.
- Onion: 1, chopped, for a savory foundation.
- Carrots: 2, peeled and chopped, to add sweetness and texture.
- Celery: 2 stalks, chopped, for additional flavor.
- Garlic: 3 cloves, minced, to enhance the aroma.
- Beef broth: 1 cup, to create a rich cooking liquid.
- Tomato paste: 1 tablespoon, for depth and a hint of acidity.
- Fresh thyme: 1 teaspoon, for a fragrant, herby note.
- Bay leaves: 2, for an aromatic boost while cooking.
- Salt and pepper: To taste, for seasoning.
- Potatoes: 4 large, peeled and quartered, for the mashed potato base.
- Milk: 1/4 cup, to create a creamy consistency in the mashed potatoes.
- Butter: 2 tablespoons, for richness in the mashed potatoes.
- Additional salt and pepper: To taste, for seasoning the mashed potatoes.
Instructions
- Step 1:
- Generously season the beef roast with salt and pepper. Warm the olive oil in a large pot over medium-high heat. Place the roast in the pot and brown it evenly on all sides. Once browned, remove the roast from the pot and set it aside.
- Step 2:
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook the vegetables for about 5 to 7 minutes until they soften.
- Step 3:
- Add the beef broth, tomato paste, fresh thyme, bay leaves, and the browned roast back into the pot. Bring the mixture to a gentle simmer.
- Step 4:
- Cover the pot, reduce the heat to low, and cook for 3 to 4 hours, or until the beef becomes tender and falls apart easily.
- Step 5:
- Meanwhile, boil the potatoes in salted water for about 20 minutes until they are tender. Drain the potatoes and return them to the pot.
- Step 6:
- Add the milk and butter to the potatoes and mash until smooth. Season with salt and pepper to taste.
- Step 7:
- Serve the pot roast over a generous portion of mashed potatoes, spooning some of the rich cooking juices over the top.
Serving and Storage Tips
- Serve the pot roast hot, spooned over a generous scoop of mashed potatoes. The rich, savory juices from the pot roast enhance the flavors and bring warmth to each bite.
- Garnish with fresh herbs like parsley or thyme for a pop of color and added aroma.
- This dish pairs perfectly with a side of roasted vegetables or a simple green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat, adding a splash of broth if needed to keep the meat moist.
Helpful Notes
- For a deeper flavor, sear the roast for an extra 1-2 minutes per side to create a more pronounced crust.
- If you prefer a thicker gravy, remove the roast after cooking and let the liquid reduce for 10 minutes on medium heat.
- Swap out potatoes for cauliflower mash if you’re looking for a low-carb alternative.
Tips from well-known chefs
- Chef Ina Garten suggests using a mix of red wine and beef broth for a richer, more flavorful sauce.
- Chef Gordon Ramsay recommends resting the meat for 10 minutes before serving to lock in the juices and make it more tender.
- Chef Jamie Oliver advises adding a dash of Worcestershire sauce to the broth for an extra depth of flavor.