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Slow‑Cooked Pot Roast with Mashed Potatoes

Description

This slow-cooked pot roast is tender, flavorful, and smothered in a rich, savory gravy. Served over creamy mashed potatoes, it’s the ultimate comfort food for family dinners or special gatherings.

Ingredients
For the Pot Roast:

3–4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, sliced

4 cloves garlic, minced

4 carrots, cut into chunks

3 celery stalks, cut into chunks

3 cups beef broth

1 cup red wine (optional, or use more broth)

2 tablespoons tomato paste

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

Salt and black pepper, to taste

For the Mashed Potatoes:

2 lbs russet or Yukon gold potatoes, peeled and cubed

4 tablespoons butter

½ cup heavy cream (or milk for lighter version)

Salt and pepper, to taste

Instructions

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