🥩 Pot Roast with Potatoes, Carrots & Mashed Potatoes
🍴 Serves: 6
⏰ Time: 3.5–4.5 hours (mostly hands-off)
📝 Ingredients
For the Pot Roast:
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3–4 lb chuck roast (well-marbled for tenderness)
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Salt & pepper
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2 tbsp olive oil
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1 large onion, chopped or sliced
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4 cloves garlic, minced
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4 cups beef broth (or 3 cups broth + 1 cup red wine)
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2 tbsp tomato paste
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2 tbsp Worcestershire sauce
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3–4 sprigs fresh thyme (or 1 tsp dried)
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2 sprigs rosemary (or ½ tsp dried)
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3 carrots, peeled and cut into large chunks
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4 Yukon gold or red potatoes, halved or quartered
For the Mashed Potatoes:
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2 lbs russet or Yukon gold potatoes, peeled & cubed
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4 tbsp butter
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½–¾ cup milk (warm)
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Salt to taste
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Optional: sour cream or garlic
🔥 Instructions
1. Season and Sear the Roast
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Pat the roast dry with paper towels and season generously with salt and pepper.
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Heat oil in a large Dutch oven or oven-safe pot over medium-high heat.
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Sear the roast for 4–5 minutes per side until deeply browned. Remove and set aside.
2. Sauté Onion and Garlic
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In the same pot, add onion and cook until softened (~5 minutes).
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Stir in garlic and cook for 1 minute.
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Add tomato paste and cook for another minute until slightly darkened.
3. Deglaze and Build the Braising Liquid
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Pour in beef broth and Worcestershire sauce (and wine if using), scraping up browned bits.
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Return the roast to the pot.
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Add herbs. Bring to a simmer.
4. Cook Low and Slow
Option A – Oven (Preferred):
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Cover with a lid and place in a preheated 300°F (150°C) oven for 3–4 hours, until fork-tender.
Option B – Stovetop or Slow Cooker:
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Simmer covered on low heat for 3–4 hours.
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Or cook on LOW in a slow cooker for 8 hours.
5. Add Potatoes & Carrots (Last Hour)
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After about 2½–3 hours of cooking, nestle carrots and potatoes into the pot.
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Continue cooking for 1 more hour, until vegetables and meat are tender.
6. Make Mashed Potatoes
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Boil peeled, cubed potatoes in salted water until fork-tender (15–20 mins).
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Drain, then mash with butter and warm milk.
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Season to taste. Add sour cream or roasted garlic if desired.
7. Serve
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Shred or slice the roast. Discard herb stems.
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Serve with carrots, potatoes, and a generous spoonful of the braising liquid.
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Plate over mashed potatoes for double comfort.
💡 Tips for Next-Level Roast:
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Don’t skip searing — it adds deep flavor.
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Let the roast rest for 10 minutes before serving if slicing.
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Add peas or mushrooms in the last 15 minutes for extra veggies.
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For a richer sauce, reduce the cooking liquid separately, or thicken it with a cornstarch slurry.
Would you like a version for:
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Instant Pot?
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Slow cooker only?
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Gluten-free?
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Or something like a red wine gravy on the side?
Just let me know!