Steps
1. Start by seasoning the chuck roast with salt and pepper. In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned. Remove the roast from the pot and set it aside.
2. In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes. Add the beef broth, red wine, and bay leaves, scraping up any browned bits from the bottom of the pot.
3. Return the roast to the pot and bring the liquid to a simmer. Cover and cook in the oven at 325°F for about 3 hours, or until the meat is fork-tender.
4. While the roast is cooking, prepare the mashed potatoes. Boil the chopped potatoes in a large pot of salted water until tender. Drain the potatoes and return them to the pot.
5. Add the butter and milk to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
6. Once the pot roast is done cooking, remove it from the oven and let it rest for a few minutes. Slice the roast and serve it over the creamy mashed potatoes.
Variations
While the classic pot roast over creamy mashed potatoes is a beloved dish as is, there are endless variations you can try to customize the recipe to your liking. Here are a few ideas:
– Add carrots and celery to the pot roast for extra flavor and texture.
– Use red potatoes or Yukon gold potatoes for a different twist on the mashed potatoes.
– Experiment with different herbs and spices, such as rosemary, thyme, or paprika, to enhance the flavors of the dish.
– Substitute the beef broth with chicken or vegetable broth for a lighter option.
Feel free to get creative in the kitchen and make this recipe your own by incorporating your favorite ingredients and flavors.
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