Pot Roast over Mashed Potatoes

• To your beef, add a small splash of olive oil and rub it in, coating all sides.
• Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well. 

  Tip: watch the video above if you would like a visual.

• Let your beef sit while you chop your carrots, celery, and onion.
• Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
• To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
• Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear. 

  Be sure to also sear the sides of the beef to ensure it’s all evenly browned.

• Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
• Remove the beef from the pot and set aside for a couple minutes.
• To the same pot, add your carrots, celery, onion and two cloves of garlic. 

  Let sauté for 4-5 minutes on medium heat.
• Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.
• Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
• Add your stock and return your beef back to the middle of the pot.
• Add your bay leaves, fresh thyme and fresh sage.
• Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time. 

  Tip: the beef will be ready once you can shred it easily with two forks.

• Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
• Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes, removing some of the fat from the top. 

  Tip: you can add a cornstarch slurry to the gravy if you want it to thicken slightly, by mixing 1 tbsp of cornstarch and 1 tbsp of water. Add the slurry to the gravy and let simmer for 2-3 minutes, or until slightly thickened.

  Tip: save the veggies to eat along side your roast, or discard.

• Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.
• Pour over a ladle of gravy and garnish with fresh parsley or green onions.
• Enjoy!

Mashed Potatoes:

• Peel and cube your potatoes.
• Add potatoes to a large pot and fill with cold water. 

  Ensure the water covers the potatoes by at least 1 inch.

• Boil for 15-20 minutes, or until fork tender.
• To a small saucepan set to low/medium heat, add your heavy cream and butter. 

  Mix until just melted. About 2 minutes.

• Drain the water from the cooked potatoes, return the potatoes back to the hot pot, add your cream and butter mixture followed by the salt.
• Using a potato masher, mash your potatoes until whipped and smooth. 

  Don’t over mix.

• Taste for any additional seasoning.
• Serve right away.