Satisfying Pot Roast Over Mashed Potatoes Recipe

Ingredients

• 3 to 4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 4 cups beef broth
• 4 large carrots, cut into chunks
• 3 stalks celery, chopped
• 1 large onion, quartered
• 8 medium potatoes, peeled and quartered
• 0.5 cup milk (or cream for extra richness)
• 4 tablespoons butter
• 1 bunch fresh parsley for garnish

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, mix the sea salt, black pepper, garlic powder, onion powder, thyme, and rosemary to create a herb rub.
3. Rub the herb mixture all over the beef roast, ensuring it’s evenly coated.
4. In a large dutch oven, heat the olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
5. In the same pan, add the quartered onion, carrots, and celery, sautéing for about 5 minutes until they begin to soften.
6. Return the beef roast to the pot, adding the beef broth. Bring to a simmer, cover, and place the dutch oven in the preheated oven. Cook for 3 to 4 hours or until the meat is fork-tender.
7. While the pot roast is cooking, prepare the mashed potatoes. In a large pot, boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes.
8. Drain the potatoes and return them to the pot. Add the milk and butter, mashing until creamy and smooth. Season with salt and pepper to taste.
9. Once the roast is done, carefully remove it from the oven and let it rest for 10-15 minutes before slicing.
10. Serve the sliced pot roast over a generous scoop of mashed potatoes, drizzled with some of the cooking juices. Garnish with freshly chopped parsley.