Mashed Potatoes and Pot Roast. Tender pot roast served with creamy mashed potatoes, rich gravy, and flavorful vegetables — a classic comforting family meal.
Ingredients
For the Pot Roast
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beef chuck roast → 1.2-1.5 kg
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Salt and black pepper → to taste
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vegetable oil → 2 tbsp
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onion, sliced → 1
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garlic, minced → 3-4 cloves
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beef broth → 3 cups
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tomato paste → 2 tbsp
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Worcestershire sauce → 1 tbsp
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carrots, cut into chunks → 4-5
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fresh thyme (or dried) → 2-3 sprigs (or 1 tsp dried)
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bay leaves → 2
For Mashed Potatoes
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potatoes, peeled and cubed → 1 kg
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butter → 4 tbsp
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milk (warm) → 1/2 cup
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Salt and black pepper → to taste
Mashed Potatoes and Pot Roast: Instructions
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Salt and pepper the beef roast heavily. Heat the oil in a big pot or Dutch oven over medium-high heat and brown the meat on all sides. Remove and set aside.
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Add onion and garlic to the same pot and sauté until tender. Add tomato paste, and cook 1 minute.
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Add beef broth and Worcestershire sauce, scraping off browned bits on the bottom.
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Return the roast to the pot. Add carrots, thyme, and bay leaves. Place cover and cook over low heat 3-4 hours or until the meat is tender and can be shredded easily.
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At the same time, cook the potatoes in salty water until they are soft enough to poke with a fork. Drain and beat with butter and warm milk to a smooth consistency using a stupa. Season with salt and pepper.
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Take off the roast, shred or slice, and pour over the top the thick gravy and carrots.
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Dish the pot roast on a bed of creamy mashed potatoes, with additional gravy.
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