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1
For the pot roast: Preheat oven to 275 degrees F.
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2
Rub the cross rib pot roast on all sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
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3
Set it aside.
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4
Peel and quarter the onion.
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5
Cut 3 of the carrots and all of the celery into 1- to 2-inch pieces.
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6
Peel garlic cloves but leave them whole.
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7
Heat 1 tablespoon of olive oil in a frying pan on medium-high heat until hot.
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8
Add onion, celery and carrots.
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9
Cook for a few minutes, turning once or twice, until vegetables are lightly caramelized.
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10
Add whole garlic cloves and cook for an additional minute.
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11
Transfer vegetables to an oven safe roaster or dish with a lid.
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12
Add remaining tablespoon of olive oil to the frying pan and let the oil heat up until it is hot.
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13
Add the roast beef to the pan and sear on each side for 2 to 3 minutes.
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14
Do not move it around in the pan while it is searing.
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15
Transfer the beef roast to the oven safe dish on top of the vegetables.
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16
De-glaze the frying pan by adding red wine to the pan.
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17
Stir it around for 45 seconds to one minute, gently scraping the bottom to release all of the brown bits.
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18
Pour all of the liquid and bits from the frying pan over the beef roast.
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19
To the roasting pan, add the beef consomme or broth, tomato paste, thyme, parsley, bay leaves and remaining salt and pepper.
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20
Add enough water to the roasting pan to bring the liquid halfway up the side of the roast.
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21
Cover and cook in the oven for 3 hours or until the roast falls apart when pulled with a fork.
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22
While roast is cooking, slice 2 remaining large carrots and boil them in a pan of water until they are fork tender.
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23
Drain and set aside.
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24
Add butter and mushrooms to a small frying pan and cook them over medium heat until they are lightly browned.
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25
Remove from the heat and add them to the carrots.
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26
Take the roaster out of the oven, remove the meat and set it aside on a plate.
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27
Strain the liquid from the roaster through a fine mesh strainer into a pot.
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28
Use two forks to break the meat apart into chunks and add the pieces to the pot with the liquid.
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29
Add the cooked carrots and mushrooms.
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30
Turn the heat on the pot up to medium-high.
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31
Bring the liquid to a slow boil.
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32
In a small dish combine the water with the corn starch to make a slurry.
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33
Add the slurry to the pot and cook for several minutes until the liquid is thickened.
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34
Season with additional salt and pepper as needed.
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35
Serve over creamy garlic mashed potatoes.
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36
For the mashed potatoes: Peel and cut the potatoes into 1- to 2-inch pieces.
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37
Add potatoes to a pot and cover the potatoes with water.
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38
Cover the pot and bring the water to a boil over high heat.
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39
Once boiling, reduce the heat to low and cook until the potatoes are fork tender.
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40
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.
