Does anyone here actually still eat pot roast? The answer is YES — and for good reason! This Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes is a comforting, old-fashioned meal that never goes out of style.
Tender, slow-cooked beef that practically falls apart, hearty vegetables infused with rich gravy, and creamy mashed potatoes to soak it all up — it’s the kind of meal that brings everyone to the table and warms your soul. ❤️
🍖 Why You’ll Love This Recipe
🕒 Slow-cooked perfection: Juicy, fork-tender beef every time.
🥕 Complete meal in one pot: Protein, veggies, and gravy all cooked together.
🍽️ Classic comfort food: Tastes like Sunday dinner at Grandma’s.
🧈 Make-ahead friendly: Even better the next day!
🥣 Ingredients
For the Pot Roast:
3–4 lb (1.5–2 kg) beef chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into large chunks
4 potatoes, peeled and quartered (Yukon Gold or Russet work great)
2 cups beef broth
1 cup red wine (optional, or replace with more broth)
2 tablespoons tomato paste
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs thyme (or 1 teaspoon dried)
2 bay leaves
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
½ cup milk (warm)
4 tablespoons butter
Salt and pepper, to taste
👩🍳 Instructions
- Prep and Season the Beef
Pat the beef roast dry with paper towels. Generously season all sides with salt and black pepper.
- Sear for Flavor
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Add the roast and sear on all sides until deep golden brown — about 3–4 minutes per side.
Remove and set aside.
- Sauté the Aromatics
In the same pot, add onion and garlic. Cook for 2–3 minutes until fragrant and lightly golden.
Stir in tomato paste and cook for another minute to develop flavor.
- Deglaze the Pot
Pour in the red wine (if using) or a splash of broth.
Scrape up any browned bits from the bottom of the pan — this adds amazing depth to the gravy.
- Add Everything Back
Return the roast to the pot. Add beef broth, carrots, potatoes, rosemary, thyme, and bay leaves.
The liquid should come about halfway up the roast.
- Slow Cook Until Tender
Oven method:
Cover tightly with a lid and roast at 325°F (160°C) for 3 to 4 hours, or until the beef is fork-tender.
Slow cooker method:
Cook on LOW for 8–9 hours or HIGH for 5–6 hours.
- Make the Mashed Potatoes
While the roast finishes cooking, boil the additional potatoes in salted water until tender (about 15–20 minutes).
Drain, then mash with butter, warm milk, salt, and pepper until creamy and smooth.
- Serve and Enjoy
Remove the beef from the pot and shred or slice it.
Discard the herbs and bay leaves.
Serve the roast with the tender carrots, potatoes, and plenty of that savory gravy spooned over the top.
Add a scoop (or two!) of creamy mashed potatoes on the side — perfect for soaking up all that delicious sauce.
🍷 Serving Suggestions
Pair with a green salad or steamed green beans for a balanced meal.
Serve with **warm dinner rolls
