Classic Pot Roast with Creamy Mashed Potatoes

 

A tender, slow-cooked pot roast served over velvety mashed potatoes is the epitome of comfort food. This hearty dish features succulent beef braised in a rich, savory broth with carrots and potatoes, all spooned over buttery mashed potatoes for the ultimate satisfying meal.

Ingredients

For the Pot Roast:

• 3–4 lb chuck roast (or brisket/round roast)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3–4 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 2–3 large potatoes, peeled and cut into chunks
• 3 cups beef broth
• 1 cup red wine (optional, but recommended)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or more, as needed)
• ½ cup sour cream (optional, for extra creaminess)
• Salt and pepper, to taste

Instructions:

Instructions

1. Sear the Pot Roast

• Heat olive oil in a large Dutch oven over medium-high heat.
• Season the chuck roast generously with salt and pepper.
• Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.

2. Sauté the Aromatics

• In the same pot, add onions and garlic. Cook for 2–3 minutes until softened.

3. Deglaze the Pot

• Pour in red wine (if using), scraping up any browned bits from the bottom. Let simmer for 2–3 minutes.

4. Assemble the Braise

• Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
• Return the roast to the pot and add carrots and potatoes.
• Bring to a simmer, then cover and reduce heat to low.

5. Slow Cook to Perfection

• Let the pot roast cook for 3–4 hours on the stovetop (or in a 300°F oven) until the meat is fork-tender.

6. Make the Mashed Potatoes

• Boil russet potatoes in salted water until tender (12–15 minutes). Drain.
• Mash with butter, milk, and sour cream until smooth. Season with salt and pepper.

7. Shred the Beef

• Remove the roast and shred with two forks. Discard bay leaves.
• For a thicker gravy, mash some of the cooked vegetables into the broth.

8. Serve & Enjoy

• Spoon creamy mashed potatoes onto plates, top with shredded beef, vegetables, and a generous ladle of gravy.

Tips for Success

 Best Cut for Pot Roast: Chuck roast is ideal—its marbling ensures tenderness.
 Flavor Boost: A splash of balsamic vinegar or soy sauce deepens the gravy.
 Make-Ahead Friendly: Tastes even better the next day! Reheat gently.
 Extra Creamy Potatoes: Substitute half-and-half or add roasted garlic.

Why You’ll Love This Dish

• Melt-in-your-mouth beef with a rich, savory gravy.
• Creamy, buttery mashed potatoes pair perfectly with the tender roast.
• Great for crowds—perfect for Sunday dinner or holiday meals.

Warm, comforting, and utterly delicious, this Pot Roast with Mashed Potatoes is a timeless classic that never fails to impress. Dig in!

Would you like any variations, such as a slow cooker or Instant Pot method? Let me know!