Chuck Roast with Parmesan Mashed Potatoes

Slow Cooker Chuck Roast with Parmesan Mashed Potatoes (~7.5hrs crockpot / ~3.5hrs oven)

Makes: 6

Chuck Roast:

• 2.5-3lb chuck roast
• 1 tbsp avocado oil (or any oil)
• Roast Rub: 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp oregano, 2 tbsp brown sugar (or coconut sugar)
• 1 cup dry red wine (or sub more broth + 1 tbsp balsamic)
• 1 1/2 cups beef bone broth
• 1 1/2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp garlic, minced (about  5 large cloves)  
• 1 large yellow onion, diced
• 3 bay leaves
• Fresh herbs: a sprig of thyme & rosemary
• 5 large carrots, peeled & cut into 1 inch pieces
• 6 medium potatoes,  cut in quarters  

Mashed potatoes:

• 1 tbsp dijon mustard
• 2 tbsp butter
• 1/2 cup milk of choice (or can use cream, add more as needed)
• 1/3 cup fresh grated Parmesan
• Salt, pepper, and garlic powder to taste

Instructions:

1. Sear the chuck roast (you can skip if you’re short on time): heat avocado oil in a large skillet on medium heat. Season the chuck roast with the roast rub, pressing it into each side. Sear the roast on all sides (3-4 min per side) until browned. If skipping the sear, still add the seasoning.
2. Prep the braising liquid: in a large bowl whisk together the tomato paste, Worcestershire sauce, red wine, and broth.
3. Prepare the crockpot: add 1/2 of the onions and garlic. Place the roast on top and top with the remaining onions and garlic. Pour the braising liquid in, add the bay leaves, rosemary, and thyme and cover. Let it cook on low for 5 hours. Oven Method: cook covered for 2 hours at 300ºF.
4. Add the veggies: add in the chopped carrots and potatoes and cook for another 2 hours, or until the roast is fork-tender. Oven Method: cook covered for another 1 hour.
5. Shred the meat:  first use tongs to put the potatoes in a separate bowl. Then take out the bay leaves, thyme and rosemary. Transfer the meat to a large plate and shred with two forks. Return the shredded meat to the broth.
6. Make the mashed potatoes: add the potato fixings (mustard, butter, milk, cheese) to your potatoes and mash using a hand masher or using a stand mixer.
7. Serve: in a large bowl add your mashed potatoes followed by the chuck roast. Spoon some of the  sauce over the meat and vegetables. Top with fresh thyme or parsley and enjoy!!

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Recipe Created By: Lindsey Walden