Pot Roast over Mashed Potatoes

1. Prepare the roast: Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.
2. Brown the roast: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. When hot, sear the roast for about 4-5 minutes on each side until it’s browned and caramelized. Remove the roast and set it aside.
3. Sauté the aromatics: In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Deglaze the pot: Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to release any browned bits.
5. Add the vegetables and herbs: Return the roast to the pot. Add the carrots, potatoes (if you want them to cook with the roast), rosemary, thyme, and bay leaf.
6. Cook the roast: Bring the liquid to a simmer. Cover the pot with a lid, then transfer it to the preheated oven at 325°F (163°C). Roast for about 3-4 hours, or until the beef is fork-tender and shreds easily.
7. Shred the meat: Once the roast is done, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the juices. Discard the bay leaf and herb stems.

For the Mashed Potatoes:

1. Boil the potatoes: While the roast is cooking, bring a large pot of salted water to a boil. Add the peeled and cut potatoes. Boil for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Mash the potatoes: Drain the potatoes and return them to the pot. Add butter, milk (or cream), salt, and pepper. Mash until smooth and creamy. You can add sour cream for extra richness if desired.
3. Keep warm: Cover the mashed potatoes to keep them warm while you finish the pot roast.

Assemble the Dish:

1. Serve the mashed potatoes: Spoon the mashed potatoes onto individual plates or a large serving platter.
2. Top with the pot roast: Ladle the shredded pot roast and its flavorful gravy over the mashed potatoes. Garnish with chopped chives or parsley if desired.

Tips:

• For extra flavor: You can add additional herbs like garlic or onion powder to the roast or mashed potatoes.
• For crispy edges: If you want a crispy exterior on your roast, you can broil it for 5 minutes at the end of cooking.
• Leftover pot roast: Leftover roast can be used in sandwiches, tacos, or soups for a second meal!

This Pot Roast over Mashed Potatoes is a comforting and satisfying meal that combines tender beef, flavorful gravy, and creamy potatoes—perfect for any cozy dinner!