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Pot Roast over Mashed Potatoes

A classic comfort dish featuring tender beef pot roast served over creamy mashed potatoes, perfect for family dinners and special occasions.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 to 4 pounds chuck roast or similar well-marbled cut Look for marbling for juiciness.
  • to taste Kosher salt and black pepper Season generously.
  • 2 tablespoons oil for searing Use a high smoke point oil.
  • 1 large onion, sliced
  • 3 carrots, chunked Cut into large pieces to prevent mushiness.
  • 2 cloves garlic, smashed
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water, for gravy To thicken the gravy.
For the Mashed Potatoes
  • 2 pounds Yukon Golds, peeled Ideal for creamy texture.
  • 4 tablespoons butter
  • 1/2 to 3/4 cup warm milk or cream Warm before adding.
  • to taste salt Adjust according to preference.

Method
 

Preparation
  1. Pat the roast dry, season well with salt and pepper, and sear on all sides until deep brown.
  2. In the same pot, sauté onion and carrots until soft. Then add garlic and tomato paste.
Cooking
  1. Pour in the beef broth and Worcestershire sauce. Add dried herbs and nestle the roast back into the pot.
  2. Cover and braise in an oven at 300°F for 3 to 3.5 hours, until the beef is fork-tender.
  3. In the meantime, boil the potatoes until tender, then mash them with butter and warm milk. Season to taste.
  4. Once the roast is done, reduce the braising liquid on the stovetop and thicken with the cornstarch slurry until glossy.
  5. Shred or slice the beef and serve it over the mashed potatoes with plenty of gravy.

Notes

For a slow cooker version, sear the meat and cook on low for 8 hours or high for 4 hours. Leftovers are great in sandwiches or as hash. Store any leftovers in an airtight container with gravy; best within 3 to 4 days.