Pot Roast with Mashed Potatoes
This tender, slow-cooked pot roast is packed with rich flavor and served over a bed of creamy mashed potatoes; classic comfort food at its finest.
Equipment
- 1 Dutch oven or heavy-bottomed pot
- 1 Chef’s Knife For prepping veggies
- 1 Cutting board
- 1 Potato masher
Ingredients
- For the Pot Roast:
- 2 ½ lbs chuck roast
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 onion sliced
- 4 garlic cloves smashed
- 3 carrots chopped
- 2 stalks celery chopped
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- For the Mashed Potatoes:
- 4 large russet potatoes peeled and cubed
- ½ cup milk
- ¼ cup butter
- Salt and pepper to taste
Instructions
- Sear the Beef: Season roast with salt and pepper. In a Dutch oven over medium-high heat, add olive oil. Sear roast on all sides until browned, then remove and set aside.
- Sauté Veggies: In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Add Liquids & Herbs: Stir in tomato paste, then pour in beef broth and Worcestershire sauce. Add the roast back into the pot along with rosemary and thyme.
- Braise: Cover and simmer on low for 3–3.5 hours or until meat is fork-tender.
- Make Mashed Potatoes: Boil potatoes until fork-tender (15–20 mins). Drain, then mash with milk, butter, salt, and pepper until creamy.
- Serve: Plate mashed potatoes and top with shredded pot roast and a generous spoonful of braising liquid.
Notes
You can use baby potatoes, sweet potatoes, or try flavor-packed alternatives like our Ricotta Mashed Potatoes or Garlic Confit Mashed Potatoes for a creative twist!
