Pot Roast with Mashed Potatoes (Classic Comfort Dinner)

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Pot Roast with Mashed Potatoes (Classic Comfort Dinner)

Recipe Description

This Pot Roast with Mashed Potatoes is the ultimate comfort food. Slow-baked in the oven, the beef becomes fork-tender and flavorful, while the rich gravy pairs perfectly with creamy homemade mashed potatoes. It’s a hearty, satisfying meal that’s perfect for family dinners, Sunday suppers, or special occasions.

Ingredients

Pot Roast

  • 3–4 lb beef chuck roast

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tbsp olive oil

  • 1 large onion, sliced

  • 3 carrots, peeled and chopped

  • 3–4 potatoes, chopped

  • 3 cloves garlic, minced

  • 2 cups beef broth

  • 1 tbsp tomato paste (optional)

  • 1 tsp dried thyme or rosemary

  • 1 bay leaf

Mashed Potatoes

  • 2 lbs potatoes, peeled and cubed

  • ½ cup milk (warm)

  • 4 tbsp butter

  • Salt and pepper to taste

Instructions

Step 1: Prepare the Roast

  1. Preheat oven to 325°F (165°C).

  2. Season the beef chuck roast evenly with salt, pepper, and garlic powder.

  3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat.

  4. Sear the roast on all sides until deeply browned (about 3–4 minutes per side).

Step 2: Build Flavor

  1. Remove roast briefly and add onion, carrots, and garlic to the pot. Sauté 2–3 minutes.

  2. Stir in tomato paste (if using).

  3. Return roast to the pot. Add beef broth, herbs, and bay leaf.

Step 3: Slow Roast

  1. Cover tightly and transfer to the oven.

  2. Cook for 3–3½ hours, until beef is fork-tender.

  3. Remove bay leaf. Spoon juices over the roast before serving.

Mashed Potatoes

  1. Boil potatoes in salted water until fork-tender (15–20 minutes).

  2. Drain well.

  3. Mash with butter and warm milk.

  4. Season with salt and pepper to taste.

Notes

  • Chuck roast is ideal due to its marbling and tenderness after slow cooking.

  • For thicker gravy, mash a few cooked vegetables into the sauce.

  • Let the roast rest 10 minutes before slicing.

Tips for Best Results

  • Searing the roast is key for deep flavor.

  • Keep the lid tightly sealed during cooking to retain moisture.

  • If gravy is thin, simmer uncovered for 10 minutes after removing the roast.

  • Taste and adjust seasoning at the end.

Serving Suggestions

  • Serve sliced pot roast over mashed potatoes

  • Add buttered green beans or roasted Brussels sprouts

  • Spoon extra gravy generously over everything

Servings

  • Serves 6–8 people

Nutritional Information (Approx. per serving)

  • Calories: 520

  • Protein: 38g

  • Fat: 28g

  • Carbohydrates: 30g

  • Fiber: 4g

  • Sodium: 680mg

Benefits

  • High in protein for muscle strength

  • Rich in iron and B vitamins

  • Filling and satisfying comfort food

  • Great make-ahead meal with leftovers that reheat well

Frequently Asked Questions

Q: Can I make this in a slow cooker instead?
Yes. Cook on LOW for 8 hours or HIGH for 4–5 hours.

Q: Can I use a different cut of beef?
Brisket or bottom round works, but chuck roast is best.

Q: How do I store leftovers?
Refrigerate up to 4 days or freeze for up to 3 months.

Q: Can I add wine?
Absolutely. Replace ½ cup broth with red wine for deeper flavor.

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