Sink your fork into tender, slow-cooked beef chuck roast surrounded by carrots and onions, all coated in a luxurious red wine-infused gravy. This dish, served over a bed of buttery mashed potatoes, is sure to become a family favorite.
Why You’ll Love This Recipe
- Rich and Hearty: Perfect for chilly nights when you need comfort food.
- One-Pot Wonder: The roast and gravy cook together for maximum flavor with minimal cleanup.
- Elevated Yet Easy: Simple ingredients come together to create a meal fit for special occasions.
- Customizable: Swap the wine for more broth, or add additional veggies like parsnips or mushrooms.
Ingredients for Pot Roast Over Mashed Potatoes
For the Pot Roast:
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
For the Mashed Potatoes:
- 4 large potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/4 cup milk
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
Chef’s Tip: Yukon Gold potatoes work wonderfully for mashed potatoes due to their creamy texture.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 300°F (150°C) to ensure even, low-temperature cooking for the roast.
2. Sear the Chuck Roast
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the roast on all sides for 4-5 minutes per side, creating a golden-brown crust. Remove the roast and set it aside.
3. Sauté the Aromatics
- In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add the carrots and cook for another 3 minutes, stirring occasionally.
4. Build the Sauce
- Stir in the tomato paste, thyme, rosemary, and bay leaves, coating the vegetables evenly.
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and incorporate any browned bits.
5. Slow Cook the Roast
- Return the seared roast to the Dutch oven, nestling it into the liquid.
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
6. Prepare the Mashed Potatoes
- While the roast cooks, boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Mash with butter, heavy cream, and milk until smooth and creamy.
- Season with salt and pepper to taste.
7. Serve the Dish
- Remove the roast from the oven. Discard the bay leaves and shred the meat slightly for serving.
- Plate a generous scoop of mashed potatoes and top with a serving of pot roast, vegetables, and gravy.
- Garnish with fresh parsley and serve warm.
Serving Suggestions
- Side Dish Options: Add crusty bread or a side salad for a complete meal.
- Extra Gravy: Use cornstarch mixed with water to thicken the gravy if needed.
- Wine Pairing: A glass of Cabernet Sauvignon or Merlot complements the dish perfectly.
Chef’s Tips for Success
- Searing is Key: Don’t skip searing the roast—it locks in flavor and adds richness to the gravy.
- Check the Liquid: Add more broth during cooking if the liquid reduces too much.
- Rest Before Serving: Let the roast rest for a few minutes before slicing for the best texture.
Nutritional Information (Per Serving)
- Calories: 560 kcal
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 140mg
- Sodium: 720mg
- Carbohydrates: 34g
- Protein: 40g
Note: Nutritional values are approximate and depend on specific ingredients used.
FAQs
Can I make this in a slow cooker?
Yes! Sear the roast and prepare the sauce as directed, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.
What can I use instead of wine?
Replace the red wine with extra beef broth or unsweetened grape juice for a non-alcoholic option.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
Can I freeze pot roast?
Absolutely! Freeze shredded roast with gravy in an airtight container for up to 3 months. Thaw and reheat gently on the stovetop.
What vegetables work best in pot roast?
In addition to carrots, try adding parsnips, celery, or baby potatoes for variety.
Conclusion
This Pot Roast Over Mashed Potatoes is the definition of comfort food. With its tender beef, flavorful gravy, and creamy potatoes, it’s a dish you’ll return to time and again. Perfect for Sunday dinners or any occasion that calls for something truly satisfying!
So grab your Dutch oven, prep your ingredients, and let the oven do the work for a meal that’s sure to impress.