Pot Roast with Mashed Potatoes Recipe

Absolutely! Here’s a classic Pot Roast with Mashed Potatoes recipe 🍖🥔—hearty, comforting, and perfect for a family dinner.

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Pot Roast with Mashed Potatoes

Ingredients (Serves 4–6)

For the Pot Roast:

• 3–4 lb (1.5–2 kg) beef chuck roast

• Salt & black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 4 carrots, cut into chunks

• 3–4 potatoes, cut into chunks

• 2 cups beef broth

• 1 cup red wine (optional, can replace with extra broth)

• 2 teaspoons dried thyme (or 3 sprigs fresh)

• 1 teaspoon dried rosemary (or 2 sprigs fresh)

• 2 bay leaves

For the Mashed Potatoes:

• 2 lb (900 g) potatoes, peeled and cubed

• 4 tablespoons butter

• ½ cup milk (or more for creaminess)

• Salt & pepper, to taste

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Instructions

1. Sear the Roast

1. Pat the beef roast dry and season with salt and pepper.

2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

3. Sear the roast 4–5 minutes per side until browned. Remove and set aside.

2. Cook the Vegetables

1. In the same pot, sauté onions and garlic 2–3 minutes until fragrant.

2. Add carrots and potatoes, stirring for 2 minutes.

3. Add Liquids & Herbs

1. Return the roast to the pot.

2. Pour in beef broth and wine, add thyme, rosemary, and bay leaves.

3. Bring to a simmer, then cover.

4. Cook the Roast

• Oven method: Bake at 325°F (160°C) for 3–4 hours until the meat is tender and pulls apart easily.

• Stovetop method: Simmer gently on low heat for 3–4 hours.

5. Make the Mashed Potatoes

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

2. Drain and mash with butter and milk. Season with salt and pepper.

6. Serve

• Slice or shred the roast, serve over mashed potatoes, and spoon some of the pan juices or gravy on top.

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Tips

• For extra flavor, add a splash of Worcestershire sauce to the broth.

• If you want a thicker gravy, remove the roast and veggies, then simmer the liquid with 1–2 tablespoons flour or cornstarch.

• Pot roast tastes even better the next day as leftovers!

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If you want, I can also give a “slow cooker version” of this pot roast with extra tender meat and melt-in-your-mouth mashed potatoes—super easy for busy days.