Pot Roast over Mashed Potatoes: A Hearty, Comforting Meal

Serving: This meal is perfect on its own, but you can also serve it with a side of steamed green beans or a fresh salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Variations
Vegetable Variations: Add other root vegetables such as parsnips or turnips to the pot for added flavor.
Instant Pot Version: For a quicker version, cook the pot roast in an Instant Pot on high pressure for 60 minutes, followed by a natural release.
Gravy: If you prefer a thicker gravy, remove some of the liquid from the pot, whisk in a little cornstarch, and return it to the pot to thicken.
FAQ
1. Can I use a different cut of beef for the pot roast?
Yes, you can use other cuts such as brisket or round roast, but chuck roast is preferred for its tenderness and flavor when slow-cooked.

2. Can I make this ahead of time?
Yes, you can prepare the pot roast and mashed potatoes in advance. Store them separately in the refrigerator, and reheat when ready to serve.

3. Can I freeze leftovers?
Yes, you can freeze both the pot roast and mashed potatoes for up to 3 months. Be sure to store them in airtight containers or freezer bags for best results.