Slow‑Cooked Pot Roast with Mashed Potatoes
Ingredients:
- beef chuck roast,
- onion,
- carrots,
- celery,
- garlic,
- beef broth,
- tomato paste,
- thyme,
- rosemary,
- salt,
- pepper,
- potatoes,
- butter,
- milk
Instructions:
- Season the chuck roast generously with salt and pepper, then sear it in a hot skillet until deeply browned on all sides.
- Transfer to a slow cooker and add chopped onion, carrots, celery, and garlic.
- Stir in beef broth, tomato paste, thyme, and rosemary, covering the roast with rich flavor. Cook on low for 8 hours or until the meat is fall‑apart tender.
- Meanwhile, boil peeled potatoes until soft, then mash with butter, milk, salt, and pepper until smooth and creamy.
Serve
thick slices of pot roast over a generous bed of mashed potatoes, ladling the savory cooking juices on top for the ultimate comfort meal.