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#### Step 2: Build the Flavor Base
1. In the same pot, add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for another 30 seconds, stirring to avoid burning the garlic.
3. Stir in the tomato paste and let it cook for 1-2 minutes, allowing it to caramelize slightly and deepen in flavor.
4. Add the red wine (if using) and cook for an additional 2-3 minutes, scraping up any browned bits from the bottom of the pot. These bits add depth and richness to the dish.
5. Pour in the beef broth and stir to combine.
#### Step 3: Slow Cook the Pot Roast
1. Return the seared roast to the pot, nestling it into the liquid and vegetables. Add the dried thyme, rosemary, and bay leaf.
2. Bring the liquid to a simmer, then cover the pot with a lid and reduce the heat to low. Let it cook for 3-4 hours, or until the meat is fork-tender and easily shreds. (Alternatively, you can cook it in a slow cooker on low for 7-8 hours or use an Instant Pot for a quicker version.)
3. During the last 30 minutes of cooking, add the carrot chunks and potatoes (if using) to the pot, allowing them to soften in the broth.
#### Step 4: Make the Mashed Potatoes
1. While the roast is cooking, prepare the mashed potatoes. Place the peeled and chopped potatoes in a large pot, cover with water, and bring to a boil.
2. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
3. Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting the milk or butter as needed for desired consistency.
4. For extra creaminess, stir in sour cream or cream cheese at this stage.
#### Step 5: Assemble and Serve
1. Once the pot roast is finished cooking and the vegetables are tender, remove the roast from the pot. Let it rest for a few minutes before slicing or shredding it with two forks.
2. Serve the sliced or shredded pot roast over a bed of creamy mashed potatoes. Ladle some of the rich cooking liquid and vegetables over the top for added flavor.
3. Garnish with fresh herbs, such as parsley or thyme, if desired.
### Tips for Success
– **Resting the Roast**: Let the pot roast rest for a few minutes before slicing or shredding it to ensure the juices stay locked in and the meat remains tender.
– **Adjust the Seasonings**: Feel free to adjust the seasonings to your taste. Add more garlic, thyme, or rosemary if you prefer a stronger flavor profile.
– **Make-Ahead**: The pot roast and mashed potatoes can be made ahead of time. Store the roast and vegetables in the cooking liquid and reheat when ready to serve. The flavors will only improve with time!
### Why This Dish Is So Special
**Pot Roast over Mashed Potatoes** is more than just a meal – it’s a heartwarming experience. The tender, flavorful roast paired with creamy mashed potatoes creates a satisfying combination that’s perfect for any occasion. The richness of the beef and the comforting creaminess of the potatoes come together in a way that feels both indulgent and homey. This dish is also incredibly versatile, allowing for variations in vegetables or seasonings, depending on what you have on hand.
### Conclusion
**Pot Roast over Mashed Potatoes** is a timeless, comforting dish that brings family and friends together around the table. Whether you’re serving it for a special occasion or a weeknight dinner, this meal is sure to leave everyone feeling full, happy, and satisfied. With its melt-in-your-mouth beef, savory vegetables, and creamy mashed potatoes, this dish truly embodies the essence of comfort food. Make it for your next gathering, and enjoy the warm, hearty flavors that will have everyone coming back for seconds.
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