Description
A comforting dish featuring tender, slow-cooked pot roast served with creamy mashed potatoes.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 3 tablespoons butter
Instructions
1. Prepare the Crust:
- Season the beef roast with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the roast on both sides, then remove from pot.
- Add onions and garlic to the pot, sautéing until soft. Return the roast to the pot, add beef broth, Worcestershire sauce, and thyme. Bring to a simmer, cover, and cook on low for 3 hours until tender.
- For mashed potatoes, boil potatoes until tender. Drain and mash with milk and butter until smooth. Serve slices of pot roast with the mashed potatoes.
Notes
You can customize the seasonings to taste.