Ingredients:
3 lb chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
4 carrots, peeled and cut into large pieces
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
4 large potatoes, peeled and chopped
1/2 cup milk
4 tablespoons butter
Fresh parsley, chopped (for garnish)
Directions:
I. Season the chuck roast generously with salt and pepper on all sides.
II. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
III. In the same pot, add the sliced onion and cook until softened. Add the minced garlic and cook for another minute.
IV. Stir in the tomato paste, cooking for 2 minutes before adding the beef broth, red wine (if using), and Worcestershire sauce. Return the roast to the pot, along with the carrots, thyme, rosemary, and bay leaves.
V. Cover and simmer on low heat for 3-4 hours, or until the roast is tender and easily shreds with a fork.
VI. While the roast is cooking, prepare the mashed potatoes. Boil the chopped potatoes in salted water until tender, about 15 minutes. Drain and mash with milk and butter until smooth.
VII. Serve the pot roast over a generous scoop of mashed potatoes, spooning the gravy and vegetables on top. Garnish with fresh parsley.
Prep Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes
Kcal: 550 kcal per serving
Servings: 6
