Classic Pot Roast Over Creamy Mashed Potatoes 🥩🥔✨

A comforting family-style dish featuring slow-braised beef chuck roast served over buttery mashed potatoes. Perfect for gatherings or cozy dinners.

Ingredients (Serves 6–8)

For the Pot Roast

• 3–4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 3 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt & black pepper, to taste

For the Mashed Potatoes

• 3 lbs potatoes, peeled and cubed
• ½ cup butter
• 1 cup milk or cream
• Salt & black pepper, to taste

Instructions 👩‍🍳

1. Sear beef: Heat olive oil in a large Dutch oven. Season roast with salt and pepper. Sear on all sides until browned. Remove and set aside.
2. Sauté aromatics: Add onion, garlic, carrots, and celery. Cook until softened. Stir in tomato paste.
3. Braise: Return beef to pot. Add broth, wine, thyme, rosemary, and bay leaves. Cover and simmer on low heat for 3–4 hours until beef is fork-tender.
4. Make mashed potatoes: Boil potatoes until tender. Drain, then mash with butter, milk, salt, and pepper until creamy.
5. Serve: Slice pot roast and serve over mashed potatoes with vegetables and gravy from the pot.

Tips

• Extra rich: Add a splash of cream to the gravy.
• Variation: Replace wine with balsamic vinegar for depth of flavor.
• Serving idea: Garnish with fresh parsley for brightness.

Caption & Engagement

Caption: “Pot Roast Over Mashed Potatoes—tender beef, creamy mash, and rich gravy 🥩🥔✨”

• Comment prompt: “Would you add red wine to the braise or keep it classic?”
• Rotating closers: “Save for your next family dinner.” • “Tag a friend who loves comfort food.” • “Tender beef, creamy mash.”