Introduction
Few meals say comfort food like a pot roast with mashed potatoes. It’s warm, hearty, and perfect for Sunday dinners, family gatherings, or anytime you’re craving a meal that feels like home.
This tender pot roast with mashed potatoes recipe combines slow-braised chuck roast, flavorful vegetables, and rich beef broth, all served over creamy, buttery mashed potatoes. It’s a dish that’s simple to prepare but tastes like you’ve been cooking all day.
Ingredients You’ll Need
For the Pot Roast:
- 2–3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 carrots, sliced
- 2 stalks celery, chopped
- 2 tsp fresh thyme
For the Mashed Potatoes:
- 4–5 medium potatoes, peeled & diced
- ¼ cup butter
- ½ cup milk
Step-by-Step Instructions
1. Sear the Roast
Preheat oven to 325°F (165°C). Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear beef roast for 3–4 minutes per side until browned. Remove and set aside.
2. Build the Flavor Base
Add chopped onion and garlic to the pot, sauté until soft and fragrant.
3. Braise the Beef
Return roast to the pot. Pour in beef broth, add carrots, celery, and thyme. Cover with a lid and bake for 2.5–3 hours until meat is fork-tender.
4. Make the Mashed Potatoes
While roast cooks, boil diced potatoes in salted water until tender. Drain, then mash with butter and milk until creamy. Season to taste.
5. Serve and Enjoy
Place a generous scoop of mashed potatoes on each plate. Top with tender pot roast, vegetables, and a drizzle of rich pan juices.
Why This Recipe Works
- Slow cooking = maximum tenderness
- Flavor-packed broth enhances the beef and veggies
- Mashed potatoes as the perfect base for soaking up pan juices
- One-pot meal (less cleanup, big flavor)
Serving Suggestions
- Serve with homemade dinner rolls for dipping.
- Add green beans or roasted Brussels sprouts for extra veggies.
- Pair with a glass of red wine for a restaurant-quality dinner.
Storage & Reheating Tips
- Fridge: Store in airtight container for up to 4 days.
- Freezer: Freeze pot roast (without potatoes) for up to 3 months.
- Reheat: Warm gently in oven or stovetop, adding a splash of broth if needed.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, brisket or round roast works, but chuck roast gives the best flavor and tenderness.
2. Can I make this in a slow cooker?
Absolutely! Cook on LOW for 8 hours or HIGH for 4–5 hours.
3. Can I make the mashed potatoes ahead of time?
Yes—just reheat with a splash of milk to restore creaminess.
4. Can I thicken the pan juices into gravy?
Yes! Whisk in 1 tbsp cornstarch mixed with 2 tbsp water to the hot broth.
5. What vegetables go well with pot roast?
Parsnips, turnips, or mushrooms make great additions.
Conclusion
This tender pot roast with mashed potatoes is the definition of comfort food. With its melt-in-your-mouth beef, savory vegetables, and creamy potatoes, it’s a dish that brings families together around the table.
Whether you’re making it for Sunday dinner or a holiday meal, this classic recipe never goes out of style. Warm, hearty, and delicious—it’s everything comfort food should be.