Tender Pot Roast Over Creamy Mashed Potatoes

A cozy, hearty meal perfect for Sundays or any day you want comfort food!

👉Ingredients:

🚨For the pot roast:

◾️3–4 lbs chuck roast

◾️Salt & pepper to taste

◾️2 tbsp olive oil

◾️1 onion, chopped

◾️4 carrots, sliced

◾️3–4 potatoes, peeled and quartered

◾️2 cups beef broth

◾️2–3 sprigs fresh thyme

◾️2–3 sprigs fresh rosemary

◾️1 cup red wine (optional)

🚨For the mashed potatoes:

◾️2 lbs potatoes, peeled and cubed

◾️4 tbsp butter

◾️½ cup milk

◾️Salt & pepper to taste

👉Instructions:

✅️1. Sear the meat: Season the roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, then transfer it to a slow cooker or Dutch oven.

✅️2. Cook the veggies: In the same skillet, sauté the onion and carrots for 3–4 minutes until slightly softened. Add them to the roast.

✅️3. Add the rest: Toss in the quartered potatoes, pour in the beef broth and wine (if using), and add the thyme and rosemary.

✅️4. Cook it low and slow:

◾️Slow cooker: Cover and cook on low for 6–8 hours.

◾️Oven: Cover and bake at 325°F (160°C) for about 3–4 hours until the meat is fall-apart tender.

✅️5. Make the mashed potatoes: Boil the peeled, cubed potatoes in salted water until soft (about 15–20 minutes). Drain, then return to the pot.

✅️6. Mash them up: Add butter, milk, salt, and pepper. Mash until smooth and fluffy.

✅️7. Serve it up: Spoon a heap of mashed potatoes onto a plate, top with slices of pot roast, and drizzle with that rich cooking broth.