Pot Roast with Mashed Potatoes Recipe

Classic Pot Roast

Ingredients

• 3–4 lb chuck roast

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 packet onion soup mix (optional but very traditional)

• 3 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 lb baby carrots

• 1 lb potatoes, peeled and chunked

• 1 large onion, sliced

• 2 cloves garlic, minced

• 2 sprigs fresh thyme or 1 teaspoon dried

• 2 bay leaves

Instructions

1. Preheat oven to 325°F (165°C).

2. Pat roast dry and season with salt, pepper, garlic powder, onion powder, and paprika.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned.

4. Remove roast briefly. Add onions and garlic; sauté 2–3 minutes.

5. Return roast to the pot. Add broth, Worcestershire sauce, soup mix (if using), thyme, and bay leaves.

6. Add carrots and potatoes around the roast.

7. Cover and cook in the oven for 3–3½ hours, until the meat is fork-tender.

8. Remove bay leaves before serving.

Creamy Mashed Potatoes

Ingredients

• 2 lbs russet or Yukon Gold potatoes

• ½ cup milk (warm)

• ¼ cup butter

• Salt and pepper to taste

• Optional: 2 tablespoons sour cream or cream cheese

Instructions

1. Boil potatoes in salted water for 15–20 minutes, until fork-tender.

2. Drain well and mash.

3. Add butter and warm milk gradually.

4. Season with salt and pepper; mix until creamy. Stir in sour cream or cream cheese if desired.

Serving Tip

Serve pot roast over a bed of mashed potatoes with plenty of the savory pan gravy spooned on top. Add green beans or peas for a complete comfort meal.

If you want, I can also provide:

• Slow cooker or Instant Pot versions

• A no-soup-mix homemade gravy

• Tips for extra-tender meat