Savory Tomato Pot Roast with Creamy Mashed Potatoes: A Comfort Classic!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a skillet.

Season the chuck roast with flour, salt, black pepper, garlic powder, smoked paprika, and Italian seasoning, rubbing it in well.

Sear the chuck roast in the skillet until browned on both sides.

Remove the roast from the skillet and add chopped onion, celery, and baby carrots around it.

Season the vegetables and roast with onion powder, garlic powder, smoked paprika, and Italian seasoning.

Prepare the broth using 1.5 cups of water and two scoops of bone broth powder, mixing well.

Add the entire can of tomato paste to the broth and mix thoroughly.

Pour the tomato broth mixture over the roast and vegetables in the skillet.

Cover the skillet with aluminum foil and place it in a preheated oven at 350°F for 2 to 2.5 hours.

After cooking, remove the roast from the oven and cut it into pieces.

Boil and drain russet potatoes, then add half a stick of butter, cream cheese, a dollop of sour cream, a splash of whole milk, black pepper, and seasoning salt to the potatoes and mash until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens