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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