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The best method for cooking pot roast combines searing and slow cooking. First, you sear the meat to lock in flavor. This step adds a rich crust that enhances the dish. Next, you slow-cook it in a flavorful broth. This method makes the meat tender and juicy.

Pot Roast over Mashed Potatoes

Impress your family with a delicious savory pot roast over creamy mashed potatoes! Discover the best cooking methods, essential ingredients, and tips for perfecting this classic dish that will surely become a favorite. From selecting the right cut of beef to making the ideal gravy, this guide has everything you need for a cozy dinner. Click through to explore the mouthwatering recipes and elevate your meal tonight!
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Ingredients
  

3-4 lbs beef chuck roast

4 large russet potatoes, peeled and quartered

2 cups beef broth

1 cup carrots, chopped

1 cup celery, chopped

1 onion, chopped

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons dried thyme

2 teaspoons dried rosemary

Salt and freshly ground pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat the oven to 325°F (165°C).

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.

      In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for an additional minute.

        Pour in the beef broth and add the balsamic vinegar. Scrape the bottom of the pot to deglaze and incorporate any flavorful bits left from searing the meat.

          Return the roast to the pot, then sprinkle with thyme and rosemary. Cover with a lid and transfer to the preheated oven. Roast for about 3 hours, or until the meat is fork-tender.

            While the pot roast is cooking, prepare the mashed potatoes. Boil the quartered potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

              Mash the potatoes, adding a splash of milk, salt, and pepper to taste until creamy and smooth. You can also add a small pat of butter for extra richness if desired.

                Once the pot roast is done, remove it from the oven and let it rest for 10-15 minutes before slicing it against the grain.

                  Serve slices of pot roast over a generous serving of mashed potatoes, ladling some of the rich juices and cooked vegetables over the top.

                    Garnish with chopped fresh parsley for a pop of color.

                      Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 6