Ingredients:
- 2 lbs chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- For the mashed potatoes:
- 4 large potatoes, peeled and quartered
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Directions:
- Season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes, or until softened.
- Add beef broth, tomato paste, thyme, bay leaves, and the browned chuck roast back to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the beef is tender and falls apart easily.
- For the mashed potatoes: Boil the potatoes in salted water until tender, about 20 minutes. Drain and return to the pot. Add milk, butter, salt, and pepper, and mash until smooth and creamy.
- Serve the pot roast over a bed of mashed potatoes, spooning some of the cooking juices over the top.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours and 20 minutes
Kcal: 650 kcal | Servings: 6 servings