Slow-Cooked Pot Roast with Creamy Mashed Potatoes
Ingredients:
For the Pot Roast:
3 lbs chuck roast
2 tablespoons olive oil
1 large onion, sliced
4 garlic cloves, minced
3 cups beef broth
1 cup red wine (optional)
2 tablespoons tomato paste
2 bay leaves
3 sprigs fresh thyme
4 carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/2 cup whole milk
4 tablespoons unsalted butter
Salt and pepper to taste
