Classic Oven-Braised Pot Roast with Mashed Potatoes

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Classic Oven-Braised Pot Roast with Mashed Potatoes

Description

This classic comfort-food meal features a slow-braised beef chuck roast cooked until fork-tender in a savory gravy with carrots and onions, served over creamy mashed potatoes. It’s hearty, filling, and perfect for family dinners or leftovers the next day.

Ingredients

For the Pot Roast

  • 3–4 lb beef chuck roast

  • 2 tsp salt

  • 1½ tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder (optional)

  • 2 tbsp vegetable oil or olive oil

  • 1 large onion, sliced

  • 4–5 carrots, peeled (whole or cut)

  • 3 cups beef broth

  • 2 tbsp Worcestershire sauce

  • 2 tbsp tomato paste (optional, for depth)

  • 2 sprigs fresh rosemary or 1 tsp dried

  • 2 sprigs fresh thyme or 1 tsp dried

For the Mashed Potatoes

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

  • ½ cup milk (or cream for richer potatoes)

  • 4 tbsp butter

  • Salt and pepper to taste

 Instructions

Pot Roast

  1. Preheat oven to 325°F (165°C).

  2. Pat roast dry and season all sides with salt, pepper, garlic powder, and onion powder.

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

  4. Sear roast 3–4 minutes per side until deeply browned. Remove and set aside.

  5. Add onions and carrots to the pot; sauté 3–4 minutes.

  6. Stir in tomato paste (if using).

  7. Pour in beef broth and Worcestershire sauce, scraping up browned bits.

  8. Return roast to pot. Add herbs. Liquid should reach halfway up the meat.

  9. Cover tightly and bake 3–3½ hours, until meat is fork-tender.

Mashed Potatoes

  1. Boil potatoes in salted water 15–20 minutes until tender.

  2. Drain well.

  3. Mash with butter, milk, salt, and pepper until smooth and fluffy.

 To Serve

Place mashed potatoes on a plate, top with pot roast, carrots, and spoon over the rich gravy.

 Tips & Notes

  • Chuck roast is best—don’t substitute lean cuts.

  • Let the roast rest 10 minutes before slicing.

  • For thicker gravy: mash a few carrots into the sauce or simmer uncovered 10 minutes.

  • Tastes even better the next day!

 Servings

6–8 servings

Estimated Nutritional Info (per serving)

  • Calories: ~520

  • Protein: ~38g

  • Fat: ~28g

  • Carbohydrates: ~30g

  • Fiber: ~4g

  • Sodium: ~780mg

(Values are approximate and vary by ingredients used.)

Benefits

  • High in protein for muscle growth and energy

  • Slow cooking makes beef tender and easier to digest

  • Potatoes provide potassium and long-lasting carbs

  • One-pot meal = minimal cleanup

 Q & A

Q: Can I make this in a slow cooker?
A: Yes! Cook on low 8 hours or high 4–5 hours after searing.

Q: Can I skip searing the meat?
A: You can, but searing adds much better flavor.

Q: How do I store leftovers?
A: Refrigerate in an airtight container up to 4 days.

Q: Can I add other vegetables?
A: Absolutely—potatoes, celery, or parsnips work great.

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