Sunday Pot Roast And Creamy Garlic Mashed Potatoes - Rib Beef Pot Roast

Method

• For the pot roast: Preheat oven to 275 degrees F.
• Rub the cross rib pot roast on all sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
• Set it aside.
• Peel and quarter the onion.
• Cut 3 of the carrots and all of the celery into 1- to 2-inch pieces.
• Peel garlic cloves but leave them whole.
• Heat 1 tablespoon of olive oil in a frying pan on medium-high heat until hot.
• Add onion, celery and carrots.
• Cook for a few minutes, turning once or twice, until vegetables are lightly caramelized.
• Add whole garlic cloves and cook for an additional minute.
• Transfer vegetables to an oven safe roaster or dish with a lid.
• Add remaining tablespoon of olive oil to the frying pan and let the oil heat up until it is hot.
• Add the roast beef to the pan and sear on each side for 2 to 3 minutes.
• Do not move it around in the pan while it is searing.
• Transfer the beef roast to the oven safe dish on top of the vegetables.
• De-glaze the frying pan by adding red wine to the pan.
• Stir it around for 45 seconds to one minute, gently scraping the bottom to release all of the brown bits.
• Pour all of the liquid and bits from the frying pan over the beef roast.
• To the roasting pan, add the beef consomme or broth, tomato paste, thyme, parsley, bay leaves and remaining salt and pepper.
• Add enough water to the roasting pan to bring the liquid halfway up the side of the roast.
• Cover and cook in the oven for 3 hours or until the roast falls apart when pulled with a fork.
• While roast is cooking, slice 2 remaining large carrots and boil them in a pan of water until they are fork tender.
• Drain and set aside.
• Add butter and mushrooms to a small frying pan and cook them over medium heat until they are lightly browned.
• Remove from the heat and add them to the carrots.
• Take the roaster out of the oven, remove the meat and set it aside on a plate.
• Strain the liquid from the roaster through a fine mesh strainer into a pot.
• Use two forks to break the meat apart into chunks and add the pieces to the pot with the liquid.
• Add the cooked carrots and mushrooms.
• Turn the heat on the pot up to medium-high.
• Bring the liquid to a slow boil.
• In a small dish combine the water with the corn starch to make a slurry.
• Add the slurry to the pot and cook for several minutes until the liquid is thickened.
• Season with additional salt and pepper as needed.
• Serve over creamy garlic mashed potatoes.
• For the mashed potatoes: Peel and cut the potatoes into 1- to 2-inch pieces.
• Add potatoes to a pot and cover the potatoes with water.
• Cover the pot and bring the water to a boil over high heat.
• Once boiling, reduce the heat to low and cook until the potatoes are fork tender.
• Once cooked, drain the potatoes, add salt, pepper, parsley, pressed garlic, cream cheese, butter, and milk, and use a potato masher or electric mixer to mash the potatoes until smooth.