Hearty Pot Roast with Creamy Mashed Potatoes

Ingredients:

For the Pot Roast:

3–4 lb chuck roast
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, sliced
4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
3 carrots, cut into chunks
3 celery stalks, chopped

For the Mashed Potatoes:

2 lbs Yukon gold potatoes, peeled and cubed
4 tbsp butter
1/2 cup whole milk (or more as needed)
Salt, to taste

For the Gravy:

2 tbsp cornstarch
2 tbsp water (for slurry)

Instructions:

1. Prepare the Roast:

Season the roast generously with salt and pepper. Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Sear the roast for 3–4 minutes on each side until browned. Remove and set aside.

2. Build the Flavor:

Add the sliced onions and garlic to the pot and sauté for 2–3 minutes. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Pour in the beef broth and mix well.

3. Cook the Roast:

Return the roast to the pot. Add the carrots and celery around it. Seal the lid and set to ‘Meat/Stew’ or manual pressure for 60 minutes. Let pressure release naturally for 15 minutes, then do a quick release.

4. Make the Mashed Potatoes:

While the roast cooks, boil the potatoes in salted water until fork-tender (15–20 minutes). Drain, then mash with butter and milk. Season with salt to taste.

5. Make the Gravy:

Remove the roast and vegetables from the Instant Pot. Skim any fat from the liquid. Mix cornstarch with water, then stir into the liquid on ‘Sauté’ mode. Cook until thickened (about 3–5 minutes).

6. Serve:

Shred the roast and serve over the mashed potatoes. Spoon over the rich gravy and include the cooked vegetables.

◾️Prep Time: 15 minutes

◾️Cook Time: 1 hour 30 minutes

◾️Total Time: 1 hour 45 minutes

◾️Servings: 6

◾️Calories: ~520 kcal per serving

ENJOY