Mashed potatoes with a pot roast

Components:

Regarding the Pot Roast:

1. Three to four pounds of bone-in or boneless beef chuck roast
2. Two teaspoons of olive oil
3. One big onion, diced
4. Four minced garlic cloves
5. Two cups of stock or beef broth
6. One cup of red wine (optional; additional broth can be used in its place)
7. Three carrots, peeled and sliced into big pieces
8. Peel and chop three to four medium potatoes into bits (optional; can cook with the roast).
9. One tablespoon of dried rosemary or two fresh rosemary sprigs
10. One tablespoon of dried thyme or two fresh sprigs
11. One bay leaf
12. To taste, add salt and pepper.

For the Potato Mashed:

• Peel and chop four to five medium potatoes into bits.
• Four teaspoons of butter
• Half a cup of milk (for added richness, use heavy cream)
• To taste, add salt and pepper.
• 1/4 cup sour cream (for added creaminess, if desired)
• Parsley or chives are optional garnishes.

Directions:

Regarding the Pot Roast:
Get the roast ready: Using paper towels, pat dry the beef chuck roast. On all sides, liberally season with salt and pepper.
To brown the roast, heat the olive oil in a heavy pot or big Dutch oven over medium-high heat. When the roast is heated, sear it for four to five minutes on each side, or until it is caramelized and browned. Take out and reserve the roast.
Sauté the aromatics: Add the chopped onion to the same saucepan and cook for two to three minutes, or until it is tender. Cook for a further 30 seconds after adding the minced garlic until it becomes aromatic.
Deglaze the pot: Add the beef broth and red wine (if using), scraping the bottom of the saucepan to get rid of any browned bits.
Include the herbs and vegetables: Put the roast back in the pot. Add the bay leaf, rosemary, thyme, carrots, and potatoes (if you want them to simmer with the roast).

Prepare the roast:

Heat the liquid until it simmers. Place a lid on the pot and place it in an oven that has been preheated to 325°F (163°C). The beef should be fork-tender and easily shred after 3–4 hours of roasting.
When the roast is done, take it out of the pot and use two forks to shred the flesh. Add the shreds of beef back to the pot and mix them with the juices. Throw away the herb stalks and bay leaf.

For the Potato Mashed:
Bring the potatoes to a boil. Bring a big saucepan of salted water to a boil while the roast is cooking. Add the chopped and peeled potatoes. The potatoes should be soft when poked with a fork after 15 to 20 minutes of boiling.
Drain the potatoes and put them back in the pot to mash. Add salt, pepper, milk (or cream), and butter. Mash until creamy and smooth. If you want more richness, you can add sour cream.
Stay warm: While you finish the pot roast, keep the mashed potatoes warm by covering them.

Put the Dish Together:
Present the mashed potatoes: The mashed potatoes can be spooned onto a big serving platter or onto individual plates.
Place the pot roast on top: Over the mashed potatoes, ladle the shredded pot roast and its delicious sauce. If desired, garnish with chopped parsley or chives.

Advice:

To enhance the flavor of the roast or mashed potatoes, you can add extra herbs like onion powder or garlic.
For crispy edges: You can broil your roast for five minutes at the end of cooking if you want the outside to be crispy.
Pot roast leftover: You may utilize leftover roast for a second dinner in soups, tacos, or sandwiches!

Tender meat, rich sauce, and creamy potatoes come together in this soothing and filling pot roast over mashed potatoes, which is ideal for any cosy dinner!