There’s nothing like a slow-braised pot roast over creamy mashed potatoes on a chilly evening

___Ingredients:___
– For the Pot Roast
– 3 lbs chuck roast
– 2 tablespoons olive oil
– 1 large onion, sliced
– 4 cloves garlic, minced
– 4 large carrots, peeled and cut into chunks
– 3 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish

– For the Mashed Potatoes
– 4 large russet potatoes, peeled and cubed
– 1/2 cup heavy cream
– 4 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste

___Directions:___
1. Prepare the Pot Roast: Preheat your oven to 300°F (150°C). Season the chuck roast generously with salt and pepper.

2. Sear the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

3. Sauté Vegetables: In the same pot, add onions and garlic. Cook for 3-4 minutes until fragrant. Add the carrots and cook for another 5 minutes.

4. Deglaze & Braise: Stir in tomato paste, then pour in red wine, scraping up any browned bits. Let it simmer for 2 minutes before adding beef broth, thyme, rosemary, and bay leaves. Return the roast to the pot, cover with a lid, and transfer to the preheated oven. Braise for 3-4 hours until the meat is tender.

5. Make the Mashed Potatoes: While the roast is braising, bring a pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and return to the pot. Mash with heavy cream, butter, Parmesan cheese, salt, and pepper.

6. Serve: Remove the pot roast from the oven, discard bay leaves, and shred the meat into large chunks. Serve the pot roast over a bed of creamy mashed potatoes, garnished with fresh parsley.