Here’s a classic comfort meal — hearty, flavorful, and perfect for feeding a family or making leftovers that taste even better the next day.
🥩 Pot Roast with Potatoes, Carrots & Mashed Potatoes
Slow-braised beef roast infused with garlic, herbs, and rich beefy flavor, served with tender carrots and potatoes — plus an extra helping of creamy mashed potatoes because… why not?
🧾 Ingredients (Serves 6–8)
For the Pot Roast:
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3–4 lb beef chuck roast (well-marbled for tenderness)
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Salt & black pepper
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2 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1½ cups beef broth (low sodium)
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1 cup red wine (optional, or use more broth)
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1 tsp dried thyme or 3 sprigs fresh
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2 bay leaves
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1 tsp paprika (optional)
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1½ lbs Yukon gold or baby potatoes, halved
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4–5 carrots, cut into large chunks
For the Mashed Potatoes:
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2 lbs russet or Yukon gold potatoes, peeled & cubed
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½ cup milk or cream
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¼ cup butter
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Salt & pepper to taste
🔪 Instructions
1. Sear the Roast
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Pat the roast dry and season well with salt and pepper.
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In a large Dutch oven, heat olive oil over medium-high heat.
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Sear roast on all sides (about 4–5 minutes per side) until deeply browned. Remove and set aside.
2. Build the Base
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In the same pot, add onions and cook 3–4 minutes until softened.
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Add garlic and tomato paste, cook 1 minute more.
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Stir in Worcestershire, broth, and wine (if using), scraping up any browned bits from the bottom.
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Return roast to the pot and add thyme, bay leaves, and paprika.
3. Slow Braise
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Cover and simmer on low for 3.5 to 4 hours, or until the roast is fork-tender.
Oven option: Cover and bake at 300°F (150°C) for the same time.
4. Add Veggies
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In the last 1.5 hours, nestle carrots and potatoes around the roast.
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Continue cooking until vegetables are tender.
5. Make the Mashed Potatoes
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Boil peeled and cubed potatoes in salted water until fork-tender (15–20 min).
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Drain and mash with butter and milk/cream. Season to taste.
6. Finish & Serve
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Remove roast and veggies. Let roast rest 10 minutes before slicing or shredding.
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Optional: Simmer cooking liquid uncovered for 10–15 minutes to reduce into a gravy, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken.
🍽️ To Serve:
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Spoon mashed potatoes onto each plate.
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Top with shredded pot roast and roasted carrots/potatoes.
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Drizzle with gravy or braising juices.
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Garnish with fresh parsley or thyme.
✅ Tips:
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For more depth: Add a splash of balsamic or a spoon of Dijon mustard to the braising liquid.
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Make-ahead: Even better the next day — refrigerate and reheat gently.
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Slow cooker option: Sear everything first, then cook on LOW for 8–9 hours.
Would you like this recipe adapted for an Instant Pot, gluten-free, or turned into a shepherd’s pie-style
