Pot Roast over Mashed Potatoes
3 celery stalks, cut into chunks
1 cup beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Optional: fresh parsley for garnish
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
1/4 cup butter
1/2 cup heavy cream or milk
Salt and pepper to taste
Instructions:
Step 1: Cook the Pot Roast
Sear the Meat:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.
SautΓ© the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and garlic. SautΓ© for 4-5 minutes until softened and fragrant.
Add Liquids and Roast:
Stir in the tomato paste, Worcestershire sauce, beef broth, thyme, and rosemary. Return the seared roast to the pot, nestling it among the vegetables. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and falling apart. Alternatively, you can transfer the pot to a 300Β°F (150Β°C) oven and cook for the same time.
Step 2: Make the Mashed Potatoes
