Here’s a classic, comforting recipe for Pot Roast with Mashed Potatoes—perfect for a hearty meal 🥩🥔
Pot Roast with Mashed Potatoes
Ingredients
For the Pot Roast:
- 3–4 lb chuck roast
- Salt and black pepper
- 2 tbsp olive oil
- 1 onion, sliced
- 3–4 garlic cloves, minced
- 4 cups beef broth
- 2–3 carrots, cut into chunks
- 3–4 potatoes, cut into chunks (optional, or make separate mashed potatoes)
- 1–2 bay leaves
- 1 tsp dried thyme or rosemary
For Mashed Potatoes:
- 2 lb potatoes (Yukon Gold or Russet)
- 4 tbsp butter
- ½ cup milk (adjust for creaminess)
- Salt and black pepper
Instructions
1. Prepare the Pot Roast
- Preheat oven to 300°F (150°C).
- Season roast with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear roast 3–4 minutes per side until browned.
- Remove roast and sauté onions and garlic in the same pot until soft.
- Add beef broth, herbs, and roast back into the pot. Bring to a simmer.
- Cover and place in oven for 3–4 hours until meat is fork-tender.
2. Add Vegetables
- About 1–2 hours before the roast is done, add carrots (and potatoes if cooking in the same pot).
3. Make Mashed Potatoes (if separate)
- Peel and cube potatoes. Boil in salted water until tender (~15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper until creamy.
4. Serve
- Slice or pull apart the roast. Serve with roasted or mashed potatoes. Spoon some pan juices over the meat for extra flavor.
Tips
- Chuck roast is ideal—it stays juicy and tender.
- Low and slow = best flavor and texture.
- For extra gravy, remove roast and veggies, simmer pan juices, and thicken with a cornstarch slurry.
If you want, I can make a one-pot shortcut version where the pot roast and creamy mashed potatoes cook together to save time. Do you want me to do that?