This is really two recipes in one, because you can have both together or use the mashed potatoes as a side dish! It’s been said that these mashed potatoes will heal your soul. They’re the perfect side for Thanksgiving or any holiday dinner! The pot roast can be made in either a crock pot or a pressure cooker, and I’ve included instructions for both.

I’m constantly eyeballing and substituting and changing recipes in the kitchen. You’ll notice that I haven’t included exact measurements in this recipe - this is a dish that I really just eyeball the ingredients and taste as I go - especially the mashed potatoes. Because you can scale this up or down depending on how many people you’re wanting to feed, I’d recommend you do the same! It’s always a good idea to taste as you go in the kitchen anyway.

INGREDIENTS:

Pot Roast:

Bottom Roast

Salt & Pepper

1/2 stick of butter, cubed

Carrots, peeled & cut

Onion, peeled and cut

4-5 Garlic cloves, minced

2 Bay Leaves

1/2 - 3/4 box of Beef stock

(If you want to skip the mashed potatoes, you can add chopped potatoes to this!)

Mashed Potatoes:

Red Potatoes, washed and cut into quarters (leave skins on)

Milk (I use whole milk, but use whatever you want!)

1/2 - 1 stick of Butter

Garlic, minced

1/2 - 1 cup Pecorino, finely grated

Salt & Pepper

INSTRUCTIONS:

Peel and cut the carrots and onions, toss with a generous amount of salt and pepper, and set aside. Mince the garlic cloves and set those aside as well. Take the meat and cut it into roughly two-inch cubes, season well with salt and pepper, and sear using a cast iron and butter. (You don’t have to sear it, but the flavor is noticeably better if you do!) Place at the bottom of your crock pot or pressure cooker.

Dump the carrots, onions, and garlic on top of the meat. Pour the beef stock over everything until the meat is mostly submerged. Place the bay leaves and the cubes of butter on top. (The fat in the butter will absorb into the meat and make it really tender!) Sometimes I’ll sprinkle a little more salt over the top for good measure. As Samin Nostrat from Salt, Fat, Acid, Heat says, salt “makes food taste more like itself”, so don’t be shy! Cover with the lid. If you’re using a crock pot, cook on low heat for at least 6 or 7 hours. If you’re using a pressure cooker, cook on the meat setting for 45 minutes to an hour, and let it slow release.

To make the mashed potatoes, wash and cut the potatoes into quarters, leaving the skins on. Bring a pot of water to a boil, and add the potatoes. Let them boil for about 30-45 minutes, or until they are fully tender. Check them periodically by poking them with a fork. Once they are done cooking and the pot roast is done, drain the potatoes and place them back into the pot. Add the butter and mash the potatoes well. Then add the cheese, garlic, salt and pepper, and a splash of milk to start. Stir well, then adjust to taste - it will probably need more salt than you expect. Add more milk until you’ve reached your desired level of creaminess. Keep tasting and adjusting until it hits the spot!

To serve, put a big dollop of mashed potatoes in the bottom of a bowl. Then add the pot roast on top, making sure to get some of the juice in there too! You can leave the meat whole, or shred it with tongs to help soak up as much juice as possible! Pairs well with a slice of bread, gravy, and/or wine!

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