Pot Roast with Mashed Potatoes

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🍲 Pot Roast with Mashed Potatoes

Description

Pot Roast with Mashed Potatoes is the ultimate comfort-food classic. A tough cut of beef is slowly braised until fork-tender in a rich, savory gravy alongside carrots, onions, and herbs. It’s served over creamy, buttery mashed potatoes that soak up every drop of flavor. This dish is hearty, nostalgic, and perfect for family dinners, holidays, or make-ahead meals.

📝 Ingredients

For the Pot Roast

  • 3–4 lb chuck roast

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 4 carrots, cut into chunks

  • 3 cups beef broth

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 2 sprigs fresh thyme (or 1 tsp dried)

  • 2 bay leaves

For the Mashed Potatoes

  • 3 lbs russet or Yukon Gold potatoes, peeled and cubed

  • ½ cup milk (or cream)

  • 4 tbsp butter

  • Salt to taste

  • Optional: garlic, sour cream, or cream cheese

👩‍🍳 Instructions

Pot Roast

  1. Preheat oven to 325°F (165°C).

  2. Pat roast dry and season generously with salt, pepper, paprika, and garlic powder.

  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned.

  4. Remove roast and set aside. Add onions and garlic; sauté until fragrant.

  5. Stir in tomato paste, Worcestershire sauce, and beef broth.

  6. Add carrots, thyme, bay leaves, and return roast to the pot.

  7. Cover and cook in the oven for 3–4 hours, until meat is tender and shreds easily.

Mashed Potatoes

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

  2. Drain and mash with butter and warm milk.

  3. Season with salt and any optional additions.

  4. Mash until smooth and creamy.

🍽️ Servings

  • 6 servings

📌 Recipe Notes

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

  • Gravy thickens naturally from collagen breakdown; optional cornstarch slurry may be added if desired.

  • Pot roast tastes even better the next day.

🔥 Tips for Best Results

  • Don’t skip the sear—it builds deep flavor.

  • Keep the roast mostly submerged for even cooking.

  • Let the meat rest for 10–15 minutes before serving.

  • Use Yukon Gold potatoes for extra creaminess.

🧮 Nutritional Information (Approx. per serving)

  • Calories: 550–600

  • Protein: 40g

  • Fat: 30g

  • Carbohydrates: 35g

  • Fiber: 4g

  • Sodium: 700–900mg

(Values vary by portion size and ingredients used.)

💪 Health Benefits

  • High protein supports muscle repair and satiety.

  • Iron-rich beef helps prevent fatigue and supports oxygen transport.

  • Potatoes provide potassium and vitamin C.

  • Slow-cooked meals are easier to digest and comforting for the gut.

❓ Q & A

Q: Can I make this in a slow cooker?
A: Yes! Sear the meat first, then cook on low for 8 hours or high for 4–5 hours.

Q: Can I freeze leftovers?
A: Absolutely. Store in airtight containers for up to 3 months.

Q: What’s the best cut of beef for pot roast?
A: Chuck roast is best, but brisket or bottom round also work.

Q: How do I make the gravy thicker?
A: Mix 1 tbsp cornstarch with 2 tbsp water and stir into hot liquid.

Q: Can I add vegetables?
A: Yes—potatoes, parsnips, or celery work beautifully.

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