Pot Roast with Mashed Potatoes Recipe

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Pot Roast with Mashed Potatoes

Ingredients

For the pot roast:

• 3–4 lb chuck roast

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 4 cups beef broth

• 1 tbsp Worcestershire sauce

• 4 carrots, peeled and cut into chunks

• 3–4 potatoes, cut into chunks (optional, or serve with mashed potatoes)

• 2 bay leaves

• 1 tsp dried thyme or rosemary

For the mashed potatoes:

• 2 lbs potatoes, peeled and cut into chunks

• 4 tbsp butter

• ½ cup milk (adjust for creaminess)

• Salt and pepper, to taste

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Instructions

1. Sear the roast

1. Pat roast dry and season generously with salt and pepper.

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

3. Sear roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.

2. Build the flavor

1. Add onions and garlic to the same pot; sauté 2–3 minutes until softened.

2. Deglaze with a splash of beef broth, scraping up browned bits.

3. Cook the roast

1. Return the roast to the pot.

2. Add remaining broth, Worcestershire sauce, bay leaves, thyme/rosemary.

3. Cover and simmer on low heat 2½–3 hours until meat is tender (or bake at 325°F covered for same time).

4. Add vegetables

1. About 45 minutes before the roast is done, add carrots.

2. Potatoes can be added to cook with the roast or boiled separately for mashed potatoes.

5. Make mashed potatoes

1. Boil peeled potatoes until fork-tender (15–20 minutes).

2. Drain and mash with butter, milk, salt, and pepper until creamy.

6. Serve

1. Slice or shred the roast.

2. Serve with mashed potatoes and roasted carrots.

3. Spoon pan juices or gravy over the meat and potatoes.

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Tips

• For extra gravy: Remove roast, simmer pan juices, add 1–2 tbsp flour or cornstarch slurry to thicken.

• Make ahead: Roast can be cooked the day before; reheat gently with some broth.

• Slow cooker option: Sear roast, then cook on low for 6–8 hours with vegetables added last 2 hours.

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If you want, I can also give a simplified one-pot version where the roast, potatoes, and veggies all cook together, minimal cleanup, but still tender and flavorful.