Pot Roast over Mashed Potatoes
Pot Roast over Mashed Potatoes is a classic comfort food that warms the heart and fills the belly. It’s a dish that brings family together, perfect for cozy dinners.
Servings: 6 servings
Equipment
- Dutch Oven
- Mixing Bowl
- Pot
Ingredients
Main Ingredients
- 3 lb beef chuck roast
- to taste Salt
- to taste Pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
Instructions
- Start by seasoning the beef chuck roast with salt and pepper. Make sure it’s nicely coated!
- Heat the vegetable oil in a big pot or Dutch oven over medium-high heat.
- Add the roast to the pot and sear it on all sides until it turns brown. This helps lock in the flavor!
- Next, add in the chopped onion, carrots, celery, and minced garlic. Cook these until they are slightly softened.
- Pour the beef broth and Worcestershire sauce into the pot. Bring everything to a boil.
- Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 3-4 hours. The beef should be tender and easy to pull apart.
- While the roast is cooking, boil the quartered potatoes until they are tender.
- Drain the potatoes and mash them with milk and butter. Don’t forget to add a bit of salt and pepper for taste.
- When everything is ready, serve the pot roast over the creamy mashed potatoes. Spoon some of the delicious cooking juices over the top for extra flavor!
Notes
If you have leftovers, store them in an airtight container in the fridge. The pot roast will stay good for about 3-4 days. Reheat it in the microwave or on the stovetop before serving again.