Over creamy mash baked in a heart pot

Hello, nice people. Ready for a soothing meal that looks like a warm hug? This hearty pot of roasted creamy mash over a timeless classic that is incredibly easy to make and very tasty. Perfect for a Sunday dinner or any day when you need some extra goodness. Let’s cook one.
Fruit: 6 servings
Preparation time: 20 minutes
Cooking time: 3-4 hours
Ingredients:
3-4 pounds beef chuck roast (often called pot fried)

2 tablespoons olive oil
1 large onion, finely chopped
3 carrots, peeled and cut into pieces
3 celery 

stalks, cut into pieces 4 cloves garlic, minced 4

cup beef soup (low sodium levels are great!) 2 tablespoons Worcestershire sauce 1 tablespoon dried thyme 1 teaspoon dried rosemary Salt and freshly ground black pepper, to taste For the creamy mash: 2 pounds of potatoes (for example, Russet or Yukon Gold), peeled and quartered

1/2 cup milk (whole or 2% works best in terms of creaminess) 4 tablespoons butter Salt and pepper to taste ** Let’s do some magic! ** For the pot roast: Prepare the roast: With a paper towel,

dry the roast of the mill. Season generously with salt and pepper.

Ears: Heat the olive oil with a large Dutch
in an oven or a heavy bottomed dish over medium high heat. We look for the roast nicely browned from all sides. That gives you so much taste! Remove the roast and set aside.

Egg time: Add the chopped onion, carrots and celery to the dish. Cook, stirring occasionally, until tender, about 5-7 minutes. Stir in the ground garlic and cook for another minute, until fragrant.
Add the beef
soup and Worcestershire sauce. Scrape the tanned pieces from the bottom of the dish – which is a pure taste!

Grasses & Steaming: Add the dried thyme and rosemary. Let’s boil it the liquid.
We pull in: We put the toasted roast back in the pot, we nest it in the vegetables and the liquid. You will mostly have to dive underwater.
Low and slow: Cover the dish tightly with a lid. Reduce the heat to low and let it gently simmer for 3-4 hours, or until the roasted fork is soft and easy to chop.
For the creamy mash (as long as the roast is main):
Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. We cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are very soft if Pier on with a fork, about 15-20 minutes.

Drain and crush: Drain the potatoes well. Take them back to the empty pot.
Creamy: Add the milk and butter. Break the potatoes until smooth and creamy. Season with salt 

and pepper. You can use a potato pulp, fork, or even an electric mixer at low speeds for extra fluffiness. ** Spend time! ** After the pot roast has fallen, carefully remove it from the pot and chop it with two forks. You can also slice. Spoon the soft vegetables and the rich sauce for a generous portion of warm, creamy mashed potatoes. This food is pure comfort food, It is made from simple ingredients and with a lot of love. Enjoy every delicious snack! Let me know when you try it!?? ️.