Dinner, Pot Roast, Comfort Food (Print Version)
# Ingredients:
01 -
2 lbs chuck roast.
02 -
1 tablespoon olive oil.
03 -
1 onion, chopped.
04 -
2 carrots, peeled and chopped.
05 -
2 stalks celery, chopped.
06 -
3 cloves garlic, minced.
07 -
1 cup beef broth.
08 -
1 tablespoon tomato paste.
09 -
1 teaspoon fresh thyme.
10 -
2 bay leaves.
11 -
Salt and pepper to taste.
12 -
4 large potatoes, peeled and quartered.
13 -
1/4 cup milk.
14 -
2 tablespoons butter.
15 -
Salt and pepper to taste.
# Instructions:
01 -
Generously season the beef roast with salt and pepper. Warm the olive oil in a large pot over medium-high flame. Place the roast in the pot, browning it evenly on all sides. Once done, remove from the pot and set aside.
02 -
Using the same pot, toss in the onion, carrot pieces, celery, and minced garlic. Cook them until they soften, which should take about 5 to 7 minutes.
03 -
Introduce beef broth, tomato paste, thyme, bay leaves, and the pre-browned roast into the pot. Let it come to a gentle simmer before covering. Reduce the heat to a low setting and allow it to cook for 3 to 4 hours until the beef becomes tender.
04 -
For the potatoes, boil them in a pot with salted water until they're tender, which takes around 20 minutes. Drain and return them to the pot, then combine with milk and butter. Mash until it's smooth and season with salt and pepper as desired.
05 -
Plate the pot roast over a generous scoop of mashed potatoes, pouring some of the rich cooking juices on top.