Roast Beef with Creamy Mashed Potatoes

👩‍🍳 Instructions

1️⃣ Prepare the Roast

1. Preheat the oven to 160°C (320°F).
2. In a large Dutch oven or heavy-bottomed oven-safe pot, heat the olive oil over medium-high heat.
3. Season the beef generously with salt and pepper, then brown on all sides for deep flavor — about 2–3 minutes per side. Remove and set aside.
4. In the same pot, sauté the onions, garlic, carrots, and celery for 5–7 minutes until softened and lightly golden.
5. Add the tomato paste, stir to coat the vegetables, and cook for 1 minute to deepen the flavor.
6. Deglaze with red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
7. Return the beef to the pot. Add the beef stock, thyme, and bay leaves. Adjust salt and pepper to taste.
8. Bring to a gentle simmer, then cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, basting occasionally, until the meat is fork-tender.

2️⃣ Make the Mashed Potatoes

9. While the roast finishes, peel and chop the potatoes into even chunks. Boil in salted water for 20 minutes or until very soft.
10. Drain well, then mash immediately with butter. Gradually add the warm milk (or cream), stirring until smooth and creamy.
11. Season with salt, pepper, and a pinch of nutmeg if desired. Keep warm until ready to serve.

3️⃣ Finishing Touches