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:
1. 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.
2. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes, or until softened.
3. 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.
4. 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.
5. 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
