When it comes to comfort food, nothing beats a hearty pot roast served with creamy mashed potatoes. This timeless dish has been a staple on American dinner tables for generations, bringing families together with its rich flavors and melt-in-your-mouth tenderness. It’s the kind of meal that makes your kitchen smell amazing for hours and warms the soul as much as the stomach.
Whether you’re cooking for Sunday dinner, a special occasion, or simply craving something cozy, this recipe delivers the ultimate comfort.
Why You’ll Love This Recipe
✨ Tender & Juicy: Slow-roasted beef that falls apart with a fork.
✨ Flavorful Vegetables: Onions, carrots, and celery soak up all the savory juices.
✨ Perfect Pairing: Creamy mashed potatoes make the ideal base for soaking up that rich gravy.
✨ One-Pot Magic: Easy to prepare and the oven does most of the work!
Ingredients
For the Pot Roast:
1 (3–4 lb) beef chuck roast Salt, black pepper, and garlic powder (to taste)
2 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional, for depth of flavor) 2 bay leaves Fresh thyme sprigs
For the Mashed Potatoes:
2 pounds potatoes, peeled and chopped
4 tablespoons butter
½ cup milk (warm) Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Roast
Preheat your oven to 325°F (165°C). Season the chuck roast generously with salt, pepper, and garlic powder.
2. Sear for Flavor
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until deeply browned — this step locks in flavor. Remove the roast and set aside.
3. Sauté the Vegetables
Add chopped onion, carrots, and celery to the same pot. Cook for 5 minutes until softened and fragrant.
4. Build the Braising Liquid
Return the roast to the pot. Pour in beef broth and red wine (if using). Add bay leaves and thyme. Cover the pot tightly with a lid.
5. Slow Roast
Transfer to the oven and cook for 3–4 hours, until the beef is tender and easily shredded with a fork.
6. Make the Mashed Potatoes
While the roast finishes, boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain, then mash with butter, warm milk, salt, and pepper until creamy.
7. Serve & Enjoy
Slice or shred the roast and serve over the fluffy mashed potatoes. Spoon the savory pan juices on top for the ultimate comfort meal.
Serving Suggestions
Add a side of buttered green beans or roasted Brussels sprouts for extra veggies.
For an even richer flavor, stir a tablespoon of tomato paste into the broth before roasting. Leftovers taste even better the next day — simply reheat gently with a splash of broth.
Final Thoughts
This Pot Roast with Mashed Potatoes recipe is the definition of home-cooked comfort. The beef is tender, the vegetables are flavorful, and the mashed potatoes tie it all together with creamy goodness. Whether it’s a cozy family dinner or a holiday feast, this dish will always have a place at the table.
