Step-by-step instructions
- Begin by seasoning the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned, then remove it from the pot and set it aside.
- In that same pot, sauté the sliced onions and minced garlic until they soften and become fragrant.
- Stir in tomato paste and cook for an additional 1-2 minutes to deepen the flavors.
- Pour in the beef broth and red wine (if using), making sure to scrape up any browned bits stuck to the pot.
- Add Worcestershire sauce, thyme, and rosemary. Return the seared roast to the pot, cover, and cook on low heat (or at 300°F/150°C in the oven) for 3-4 hours.
- About halfway through cooking, add the carrot and potatoes if using. The meat should be fork-tender when done.
- For the mashed potatoes, boil them in a pot of salted water until tender. Drain and mash with butter, cream, salt, and pepper until smooth and creamy.
- Serve the sliced or shredded pot roast over a generous helping of mashed potatoes, topped with the rich gravy and vegetables for the finishing touch.
Best ways to enjoy it
This pot roast excels when paired with simple sides like steamed green beans, a fresh garden salad, or a loaf of crusty bread. Consider serving it alongside some sautéed Brussels sprouts for a delightful crunch. And don’t forget to have ample gravy to drizzle over the top—it’s the star of the show!
Storage and reheating tips
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. When reheating, ensure that the pot roast is heated thoroughly to an internal temperature of 165°F (74°C) to maintain food safety. If you want to keep it longer, consider freezing the pot roast without the mashed potatoes for up to three months. Just remember to let it cool completely before transferring it to your freezer.
Helpful cooking tips
- Sear Well: Don’t skip the searing step; it adds a depth of flavor that enhances the overall dish.
- Low and Slow: Cooking the roast at a low temperature allows it to become fall-apart tender while absorbing all those delicious flavors.
- Creamy Mashed Potatoes: For the smoothest mashed potatoes, use a potato ricer or a food mill—your guests will thank you.
Creative twists
Feel free to experiment with different vegetables such as parsnips or turnips for a unique flavor profile. You could also add a splash of balsamic vinegar for a tangy twist or substitute the beef broth with vegetable broth for a lighter, vegetarian option.
Common questions
How long does it take to prepare this recipe?
The total cooking time is around 4-5 hours. However, most of that time is hands-off simmering.
Can I use a different cut of meat?
Absolutely! While chuck roast is ideal for tenderness, you can use a brisket or round roast, although cooking times may vary.
How should I reheat leftovers?
Reheat in the oven, covered with foil, or gently in a saucepan on the stove over low heat, adding a splash of broth or water to keep it moist.
This pot roast over mashed potatoes isn’t just a meal; it’s an experience that invites everyone to the table and warms hearts with every bite!
