🍴 Pot Roast over Mashed Potatoes Feast 🥔

Perfect for a hearty family dinner, this pot roast with mashed potatoes will bring comfort to your table and smiles to your faces!

🍽️ Ingredients 🍽️
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 onion, chopped
- 3 lb chuck roast
- 2 tsp dried thyme
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 carrots, sliced
- 1 cup red wine (optional, for richer flavor)
- 2 bay leaves
- 3 celery stalks, sliced
- 4 large potatoes, peeled and cubed
- 1/2 cup milk (or cream for extra creaminess)
- 4 tbsp butter
- Fresh parsley, chopped (for garnish)

🧑‍🍳 Directions 🧑‍🍳
1. Season the chuck roast generously with salt and pepper.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat and sear the roast on all sides until browned, approximately 3-4 minutes per side. Remove and set aside.
3. In the same pot, add chopped onion, minced garlic, and tomato paste. Cook until the onions are softened.
4. Pour in beef broth and red wine if using, then add thyme and bay leaves. Return the roast to the pot, and toss in sliced carrots and celery. Bring the mixture to a simmer.
5. Cover and cook on low heat for 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
6. For the mashed potatoes, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with butter and milk. Season with salt and pepper to taste.
7. To serve, place a generous scoop of mashed potatoes on each plate, top with tender pot roast, and drizzle with the savory pan sauce. Garnish with chopped fresh parsley.

🍎 Nutritional Information 🍎
- Calories: 650 per serving
- Carbohydrates: 35g
- Proteins: 45g
- Fats: 35g
- Sodium: 870mg
- Fiber: 5g

💡 Tips and Tricks 💡
- For an even richer flavor, try adding a splash of red wine to the broth.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last 30 minutes of cooking.

⏳ Preparation time 🕒
- Preparation time: 20 minutes | Cooking time: 240 minutes | Serving: 6 people