Ingredients:
2 ½ pounds beef chuck roast
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
4 large carrots, cut into chunks
2 celery stalks, cut into chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper, to taste
For the Mashed Potatoes:
4 large russet potatoes, peeled and diced
½ cup unsalted butter
½ cup heavy cream
Salt and pepper, to taste
Directions:
Preheat a large skillet over medium-high heat and add olive oil. Season the beef chuck roast with salt and pepper on all sides. Sear the roast in the skillet until browned, about 2-3 minutes per side.
Transfer the roast to a slow cooker. Add the onion, garlic, beef broth, red wine (if using), tomato paste, carrots, celery, rosemary, and thyme. Cover and cook on low for 8 hours or until the beef is tender and falls apart easily.
About 30 minutes before the pot roast is done, prepare the mashed potatoes. Boil the diced potatoes in a pot of salted water until fork-tender, about 15 minutes.
Drain the potatoes and return them to the pot. Add the butter, heavy cream, salt, and pepper. Mash until smooth and creamy.
Shred the pot roast with two forks, discarding any excess fat and the herb stems. Serve the pot roast over the mashed potatoes with the vegetables and sauce from the slow cooker.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 480 kcal | Servings: 6 servings
