Description
This Tender Pot Roast with Mashed Potatoes is a classic comfort dish featuring slow-cooked beef that becomes irresistibly soft and flavorful.
Ingredients
Scale
For the Pot Roast
- 3–4 lb beef chuck roast
- 2 tablespoons oil (neutral, high smoke point)
- Salt and freshly cracked black pepper
- 1 large onion, sliced
- 3–4 cloves garlic, smashed
- 2–3 carrots, cut into chunks
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons Worcestershire sauce
- Fresh thyme or rosemary
For the Creamy Mashed Potatoes
- 2–3 lbs russet or Yukon Gold potatoes
- ½ cup unsalted butter
- ¾–1 cup warm milk or cream
- Salt to taste
- Optional: roasted garlic, sour cream, chives
Instructions
Sear the Beef
- Heat olive oil in a large pot over medium heat
- Season the roast with salt and pepper
- Sear on all sides until browned
- Remove and set aside
Sauté Vegetables
- In the same pot, cook onion, carrots, and garlic
- Stir in tomato paste
- Cook for 2–3 minutes
Slow Cook
- Return beef to pot
- Add beef broth, thyme, and rosemary
- Cover and cook on low heat 3–4 hours
- Cook until fork-tender
Prepare Mashed Potatoes
- Boil potatoes until soft
- Drain and mash
- Add butter, milk, and salt
- Mix until smooth and creamy
Serve
- Slice or shred the roast
- Serve with mashed potatoes
- Spoon cooking juices over the top
- Prep Time: PT20M
- Cook Time: PT4H00M
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion with mashed potatoes
- Calories: 520 Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg