Slow Cooked Chuck Roast and Mashed Potatoes

• Ingredients:

  For the Slow-Cooked Chuck Roast:

  • 3-4 pounds of chuck roast

  • 2 tablespoons of vegetable oil

  • 1 onion, finely chopped

  • 3 cloves of garlic, minced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 1 cup of beef broth

  • 1 cup of red wine (optional)

  • 2 sprigs of fresh thyme

  • 2 bay leaves

  • Salt and pepper to taste

  For the Creamy Mashed Potatoes:

  • 4 large russet potatoes, peeled and diced

  • 4 tablespoons of butter

  • 1/2 cup of whole milk

  • Salt and black pepper to taste

  Instructions:

  1. Prepare the Slow-Cooked Chuck Roast:

     
     

     • Season the chuck roast generously with salt and pepper.

     • In a large, heavy-bottomed skillet, heat the vegetable oil over medium-high heat. Sear the chuck roast on all sides until it develops a deep, caramelized crust. Remove the roast and set it aside.

     
     

  2. Sauté the Aromatics:

     
     

     • In the same skillet, add chopped onions, minced garlic, sliced carrots, and celery. Sauté until they become fragrant and slightly softened, about 5 minutes.

     
     

  3. Deglaze and Slow Cook:

     
     

     • Transfer the seared chuck roast to a slow cooker. Pour in the beef broth and red wine (if using) to deglaze the skillet, scraping up any flavorful brown bits. Pour this liquid over the roast in the slow cooker.

     • Add fresh thyme sprigs and bay leaves for aromatic complexity.

     • Cover the slow cooker and cook on low for 8-10 hours or until the chuck roast is tender and can be easily shredded with a fork.

     
     

  4. Prepare the Creamy Mashed Potatoes:

     
     

     • While the chuck roast is slow-cooking, boil the peeled and diced potatoes in salted water until they are fork-tender. Drain thoroughly.

     • In a separate saucepan, heat the whole milk and butter over low heat until the butter is melted.

     • Mash the cooked potatoes, gradually pouring in the warm milk and butter mixture. Continue mashing until the potatoes are smooth and creamy. Season with salt and black pepper to taste.

     
     

  5. Serve:

     
     

     • Plate the luscious creamy mashed potatoes alongside the tender, shredded chuck roast.

     • Ladle the rich, flavorful juices from the slow cooker over the roast and potatoes, infusing them with savory goodness.

     
     

  Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley for a touch of freshness. The result is a comforting and heartwarming meal that captures the essence of home-cooked goodness. The slow-cooked chuck roast, infused with the flavors of onions, garlic, and herbs, pairs perfectly with the creamy, dreamy mashed potatoes.