Classic Pot Roast with Mashed Potatoes Recipe

Nothing beats the comforting taste of a slow-cooked Pot Roast with Mashed Potatoes Recipe. This dish is the epitome of home-cooked comfort food—tender beef, rich and savory gravy, and creamy mashed potatoes that soak up all the delicious flavors. Perfect for a cozy family dinner or a festive gathering, this dish is easy to prepare and packed with hearty, delicious flavors. Whether you’re cooking for a special occasion or just craving a warm and satisfying meal, this pot roast paired with mashed potatoes is sure to be a hit.

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Nutrition Information (Per Serving)

• Calories: 520 kcal
• Protein: 42g
• Carbohydrates: 40g
• Fats: 20g
• Saturated Fats: 8g
• Fiber: 4g
• Sodium: 780mg
• Sugars: 4g
• Iron: 5mg

Recipe Details

• Prep Time: 20 minutes
• Active Time: 4 hours (cooking time)
• Resting Time: 10 minutes
• Cuisines: American
• Course: Main Course
• Servings: 6-8
• Total Time: 4 hours 30 minutes

Equipment Needed

• Dutch oven or slow cooker
• Cutting board
• Chef’s knife
• Tongs
• Large mixing bowl
• Masher or electric hand mixer
• Measuring cups and spoons

Ingredients

For the Pot Roast:

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 4 large carrots, peeled and cut into chunks
• 3 celery stalks, chopped
• 1 lb baby potatoes (optional, for additional texture)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• ½ cup whole milk (or heavy cream for extra richness)
• Salt and pepper to taste
• ¼ cup sour cream (optional, for creamier texture)
• 1 tbsp fresh chives, chopped (optional for garnish)

Instructions

Step 1: Prepare the Pot Roast

1. Season the Beef: Pat the beef chuck roast dry with paper towels and season it generously with salt and pepper on all sides.
2. Sear the Meat: In a large Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onions and garlic. Cook for 2-3 minutes until fragrant. Stir in the tomato paste and cook for another minute.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
5. Add the Liquids & Seasonings: Pour in the beef broth, Worcestershire sauce, and add the bay leaves, thyme, and rosemary.
6. Combine Everything: Return the seared beef to the pot and add the carrots, celery, and baby potatoes (if using).
7. Slow Cook: Cover and cook on low heat for 3.5 to 4 hours until the beef is tender and easily shreds with a fork.

Step 2: Make the Mashed Potatoes

1. Boil the Potatoes: In a large pot, bring water to a boil and add a pinch of salt. Add the cubed potatoes and cook until fork-tender, about 15-20 minutes.
2. Drain & Mash: Drain the potatoes and return them to the pot. Mash them using a potato masher or an electric hand mixer.
3. Add the Butter & Milk: Stir in the butter and milk, mixing until creamy. Season with salt and pepper to taste.
4. Enhance the Flavor: For extra creaminess, add sour cream and mix well.
5. Garnish (Optional): Sprinkle with fresh chopped chives before serving.

Step 3: Serve and Enjoy

1. Shred the Beef: Remove the pot roast from the pot and shred it using two forks.
2. Strain the Gravy (Optional): If you prefer a smoother gravy, strain out the vegetables and serve only the sauce.
3. Plate the Dish: Serve a generous portion of mashed potatoes on a plate, top with shredded beef, and drizzle with the flavorful pot roast gravy.
4. Enjoy: Serve hot and enjoy the comforting flavors of this hearty meal!

Cooking Tips & Variations

• For a Thicker Gravy: Mix 1 tbsp cornstarch with 2 tbsp water and stir it into the sauce for a thicker consistency.
• Slow Cooker Method: Instead of a Dutch oven, cook the pot roast in a slow cooker on low for 8 hours or high for 4-5 hours.
• Make It a One-Pot Meal: Add extra root vegetables like parsnips or turnips to make it a complete meal.
• Add a Twist: For a deeper flavor, add a splash of balsamic vinegar to the gravy before serving.
• Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat with a splash of broth to keep it moist.

Conclusion

This Pot Roast with Mashed Potatoes Recipe is a timeless classic that brings warmth and comfort to any table. The slow-cooked beef is juicy and flavorful, while the creamy mashed potatoes create the perfect balance. Whether you’re making this for a weekend dinner, a special gathering, or meal prepping for the week, it’s a guaranteed crowd-pleaser.

Enjoy this homestyle dish with a side of roasted vegetables or a fresh green salad for a well-rounded meal. Bon appétit!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.