Savory Pot Roast over Mashed Potatoes Delight

Ingredients

• 3 to 4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons Worcestershire sauce
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• to taste Salt and pepper
• 2 lbs russet potatoes, peeled and chopped
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• to taste Salt and pepper
• for garnish Chives (optional)

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until a golden-brown crust forms, about 4-5 minutes per side. Once done, transfer the roast to a slow cooker.
2. In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute. Transfer the onion and garlic mixture to the slow cooker with the roast.
3. To the slow cooker, add beef broth, Worcestershire sauce, chopped carrots, chopped celery, rosemary, and thyme. The liquid should cover at least half of the roast. Season with additional salt and pepper if desired.
4. Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours, until the meat is fork-tender and shreds easily.
5. About 30 minutes before the pot roast is done, bring a large pot of salted water to a boil. Add the chopped potatoes and cook until tender, about 15-20 minutes. Drain the potatoes, then return them to the pot.
6. Add heavy cream and butter to the potatoes. Mash using a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
7. Once the roast is finished, carefully remove it from the slow cooker and shred or slice it as preferred. Serve the pot roast over a generous scoop of mashed potatoes, drizzling some of the cooking broth over the top.