Here’s a classic Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes—hearty, comforting, and perfect for family dinners.
Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes
Ingredients
Pot Roast
- 3–4 lb beef chuck roast
- 2 tbsp olive oil or butter
- 1 large onion, sliced
- 3 carrots, cut into chunks
- 3–4 potatoes, cut into chunks (for roasting with beef)
- 3 cups beef broth
- 2 tbsp tomato paste (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 bay leaf
Mashed Potatoes
- 3–4 lbs potatoes, peeled and cubed
- ½ cup milk (warm)
- 4 tbsp butter
- Salt to taste
Instructions
Pot Roast
- Preheat oven to 325°F (165°C).
- Season & sear
Season roast with salt and pepper. Heat oil in a Dutch oven and brown roast on all sides. - Add vegetables & liquids
Add onion, carrots, and potatoes. Stir in beef broth, tomato paste, paprika, and bay leaf. - Bake low & slow
Cover and bake 3–4 hours, until beef is fork-tender.
Mashed Potatoes
- Boil peeled, cubed potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter and warm milk. Season with salt.
Serving
- Slice or shred the pot roast
- Serve over or alongside mashed potatoes
- Spoon pan juices or gravy over meat and potatoes
- Optional: garnish with fresh parsley
Tips
- Chuck roast gives the best flavor and tenderness
- Add extra carrots or parsnips for variety
- Leftovers make excellent sandwiches or shepherd’s pie
If you want, I can also provide a slow-cooker version, or a version with thicker homemade gravy for extra richness.