Pot Roast over Mashed Potatoes

# **Pot Roast Over Mashed Potatoes: A Comfort Food Classic**

Nothing says comfort food quite like a tender, slow-cooked **pot roast over creamy mashed potatoes**. This hearty dish is packed with rich flavors, melt-in-your-mouth beef, and a luscious gravy that soaks perfectly into the potatoes. Whether you’re making it for Sunday dinner or a cozy meal on a chilly evening, this classic recipe is sure to satisfy.

## **Ingredients**

### *For the Pot Roast:*
– 3–4 lb beef chuck roast
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 onion, sliced
– 3 cloves garlic, minced
– 3 large carrots, cut into chunks
– 2 celery stalks, chopped
– 2 cups beef broth
– 1 cup red wine (or additional beef broth)
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce

*For the Mashed Potatoes:*
– 2 lbs russet or Yukon Gold potatoes, peeled and cubed
– 4 tablespoons unsalted butter
– ½ cup heavy cream (or milk)
– Salt and pepper to taste

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