Classic Pot Roast over Creamy Mashed Potatoes 🍖🥔

🥩 Classic Pot Roast
Ingredients
1.5–2 kg (3–4 lb) beef chuck roast
2 tbsp olive oil
Salt & black pepper (to taste)
1 large onion, sliced
3–4 carrots, chopped
2–3 potatoes, chopped (optional, if cooking with roast)
4 cups (1 liter) beef broth
2 tbsp tomato paste
3 cloves garlic, minced
1 tsp dried thyme (or fresh)
1 tsp dried rosemary
1 bay leaf
1 tbsp Worcestershire sauce (optional)
2 tbsp flour or cornstarch (for thickening gravy)
Instructions
Season & sear
Pat the beef dry. Season generously with salt and pepper.
Heat oil in a heavy pot or Dutch oven and sear the meat on all sides until deeply browned.
Build flavor
Remove beef. In the same pot, sauté onion and garlic until soft.
Stir in tomato paste and cook 1 minute.
Braise
Add beef back to the pot. Pour in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Add carrots and potatoes around the meat.
Slow cook
Oven: Cover and cook at 160°C (325°F) for 3–3½ hours
Stovetop: Simmer gently on low heat
Slow cooker: 8 hours on LOW
Finish gravy
Remove meat and vegetables.
Mix flour or cornstarch with a little cold water, stir into broth, simmer until thickened.
Shred & serve
Pull beef apart with a fork. Spoon gravy generously over the meat.
🥔 Creamy Mashed Potatoes
Ingredients
1 kg (2 lb) potatoes, peeled & cubed
3 tbsp butter
½–¾ cup warm milk or cream
Salt to taste
Optional: garlic or cream cheese
Instructions
Boil potatoes in salted water until fork-tender (15–20 min).
Drain and mash with butter.
Add warm milk gradually until creamy.
Season with salt.