Pot Roast with Mashed Potatoes Recipe

Here’s a classic Pot Roast with Mashed Potatoes—tender, comforting, and very old-fashioned.

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Pot Roast with Mashed Potatoes

Ingredients

Pot Roast

• 3–4 lb chuck roast

• 2 tbsp oil

• 1 large onion, sliced

• 3 carrots, cut into chunks

• 3 potatoes, cut into chunks (for the roast, optional)

• 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

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Instructions

Pot Roast

1. Preheat oven to 325°F (165°C).

2. Season & sear
   Season roast with salt and pepper. Heat oil in a Dutch oven and sear roast on all sides until browned.

3. Add vegetables
   Add onion and carrots (and potatoes if using) around the roast.

4. Braise
   Add broth, tomato paste, paprika, and bay leaf. Liquid should come about halfway up the meat.

5. Cook low & slow
   Cover and bake for 3–4 hours, until fork-tender.

6. Rest
   Remove roast and let rest 10 minutes. Spoon pan juices over meat.

Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (15–20 minutes).

2. Drain well.

3. Mash with butter and warm milk.

4. Season with salt to taste.

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Serving

• Slice or shred the pot roast

• Serve over mashed potatoes

• Spoon the rich gravy on top

• Add carrots or green beans on the side

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Helpful Tips

• Chuck roast gives the best flavor and tenderness

• Leftovers make excellent sandwiches

• The gravy thickens naturally as it cools

If you’d like, I can also share:

• A slow-cooker version

• A no-tomato old-school recipe

• How to make a thicker gravy from the pan juices