Instructions:
1. Sear the Pot Roast:
Season the Roast: Generously season the beef chuck roast with salt and pepper.
Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Sear the Beef: Brown the roast on all sides for about 3-4 minutes per side to develop a crust. Remove and set aside.
2. Cook the Pot Roast:
Sauté Veggies: In the same skillet, add the diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened. Add garlic and cook for another minute.
Add Liquids and Seasonings: Pour in the beef broth , tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine and bring to a simmer.
Cook Roast: Return the seared beef to the pot, cover, and reduce heat to low. Simmer for 3-4 hours on the stovetop (or cook in a preheated oven at 300°F for 3-4 hours) until the roast is fork-tender.
3. Make the Mashed Potatoes:
Boil Potatoes: While the roast is cooking, place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain and Mash: Drain the potatoes, then mash with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste.
4. Serve:
Shred the Pot Roast: Once the pot roast is done, remove it from the pot and shred it with two forks. Serve the pot roast over a generous helping of creamy mashed potatoes, spooning the vegetables and broth over the top.
Garnish: Sprinkle with chopped parsley, if desired.
This Pot Roast over Mashed Potatoes is the ultimate comfort food, full of tender beef, savory vegetables, and creamy mashed potatoes. Perfect for cold days or family gatherings!