Pot Roast over Mashed Potatoes

Serving: Serve the pot roast over a generous helping of mashed potatoes, spooning the flavorful gravy over the top.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pot roast and mashed potatoes can be reheated separately. Freeze the pot roast for up to 3 months, but mashed potatoes are best fresh.
Variations:

Vegetables: Feel free to add more vegetables like parsnips, potatoes, or turnips to the roast for a heartier dish.
Slow Cooker Version: You can cook the pot roast in a slow cooker on low for 8 hours or on high for 4 hours instead of simmering on the stovetop.
Herbs: If you prefer fresh herbs, substitute the dried thyme and rosemary with 2-3 sprigs each.
FAQ:

Can I make this ahead of time?
Yes, the pot roast can be made a day ahead and reheated. In fact, the flavors often improve with time.

What if I don’t have red wine?
You can substitute the wine with more beef broth or water if you prefer not to use alcohol.

How can I make the mashed potatoes creamier?
To make them extra creamy, use heavy cream instead of milk, and consider adding a bit of sour cream or cream cheese for richness.

This Pot Roast over Mashed Potatoes recipe brings all the comfort and flavor you’d expect from a classic, making it perfect for family dinners or a cozy meal on a chilly evening. The tender beef paired with creamy mashed potatoes will surely become a favorite in your recipe rotatiON