Pot Roast over Mashed Potatoes

There are few things more comforting than a tender, flavorful pot roast served over creamy, garlicky mashed potatoes. This recipe is a cozy, hearty meal perfect for family dinners, lazy Sundays, or whenever you want to treat yourself to something delicious and homey. The combination of slow-cooked beef chuck roast with melt-in-your-mouth vegetables and buttery mashed potatoes is pure perfection!

I love how simple yet satisfying this dish is—no fancy ingredients, just good old-fashioned comfort food. And the best part? You’ll have leftovers for days (if you can resist eating it all at once)!

Why You’ll Love This Recipe

• Tender, fall-apart beef: Slow-cooked to perfection, the beef is so soft that it practically melts on your fork.
• Rich and hearty flavors: The combination of beef broth, tomato sauce, and aromatic herbs creates a deliciously savory sauce.
• Comfort food classic: This meal is the epitome of comfort food. Pot roast over mashed potatoes is like a warm hug on a plate!
• Easy to make: While it requires a bit of patience for the slow cooking, the steps are straightforward and manageable.

The Taste

Expect deep, savory flavors from the pot roast paired with the light creaminess of mashed potatoes. The rosemary and thyme infuse the sauce with earthy notes, while the garlic and Worcestershire sauce give it a subtle kick. Every bite is like a symphony of comfort!

Ingredients List

For the Pot Roast:

• 3 lbs beef chuck roast
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 cup tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

For the Mashed Potatoes:

• 2 lbs potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup milk
• 1/4 cup butter
• Salt and pepper to taste

Necessary Tools

• Large pot or Dutch oven
• Potato masher or electric mixer
• Cutting board and knife
• Wooden spoon

How to Make Pot Roast Over Mashed Potatoes

1. Prepare the Pot Roast

Start by seasoning the beef chuck roast generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Once hot, sear the roast on all sides until beautifully browned, about 4 minutes per side. This step locks in flavor, so don’t rush it! Remove the roast from the pot and set it aside.

2. Sauté the Vegetables

In the same pot, add the chopped onion, minced garlic, carrots, and celery. Cook for about 5-7 minutes until softened and fragrant. Stir frequently to avoid burning the garlic.

3. Combine and Cook

Return the seared roast to the pot, then pour in the beef broth and tomato sauce. Add Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything together and bring it to a simmer. Cover the pot and reduce the heat to low. Let it cook for 3-4 hours, or until the beef is tender and easily shredded.

Pro Tip: For an extra layer of flavor, you can deglaze the pot with a splash broth.

4. Prepare the Mashed Potatoes

While the roast is finishing, peel and cube the potatoes. Boil them in salted water for about 15-20 minutes or until they’re tender when pierced with a fork. Drain, then mash them with the minced garlic, butter, and milk. Season with salt and pepper to taste. The mashed potatoes should be smooth and creamy—perfect for soaking up that pot roast sauce!

5. Serve

Once the beef is tender, remove the bay leaves and shred the meat using two forks. To serve, spoon a generous portion of mashed potatoes onto each plate, top with the shredded pot roast, and ladle some of the sauce and vegetables from the pot over everything.

Optional: Add a sprinkle of fresh parsley for a pop of color.

Tips for Making the Perfect Pot Roast

• Low and slow: The key to tender pot roast is cooking it slowly over low heat. Don’t rush the process!
• Sear the beef: Searing the roast before slow-cooking helps develop a rich, deep flavor in the final dish.
• Deglaze for extra flavor: If you want to add more depth to the sauce, deglaze the pot with a splash of balsamic vinegar before adding the broth.

What to Serve with Pot Roast Over Mashed Potatoes

While this dish is hearty on its own, a few side dishes can complement it beautifully:

• Steamed green beans: A crisp, fresh side that balances out the richness.
• A fresh salad: Try a simple mixed greens salad with a tangy vinaigrette for a refreshing contrast.
• Dinner rolls: Perfect for soaking up that delicious sauce!

Storage Instructions

Leftover pot roast can be stored in an airtight container in the fridge for up to 4 days. It also freezes well—just pack it into a freezer-safe container and freeze for up to 3 months. When reheating, add a splash of broth or water to keep it moist.

Mashed potatoes can be stored in the fridge for 3 days. To reheat, warm them gently on the stove or microwave with a bit of extra butter or milk to bring back their creamy texture.

Frequently Asked Questions (FAQs)

Can I make this in a slow cooker?

Absolutely! Follow the same steps for searing the beef and sautéing the vegetables. Then, transfer everything to a slow cooker and cook on low for 8 hours or high for 4-5 hours.

Can I use a different cut of beef?

Yes! While chuck roast is ideal for its marbling, you can use brisket or even a round roast for this recipe. Just ensure it’s a cut that benefits from slow cooking.

Can I add more vegetables?

Feel free to add potatoes, parsnips, or mushrooms to the pot roast for extra heartiness.

Conclusion: Cozy Comfort in Every Bite

This Pot Roast over Mashed Potatoes is the ultimate comfort food. With its tender beef, rich sauce, and creamy mashed potatoes, it’s the kind of meal that brings everyone to the table. Whether you’re making it for a family dinner or meal prepping for the week, this recipe is sure to become a favorite in your kitchen.

Looking for more delicious recipes? Try my Succulent Lamb Shank with Creamy Mashed Potatoes, Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce, or Sizzling Chinese Pepper Steak with Onions.

Don’t forget to share your pot roast photos on Pinterest and leave a review—I’d love to hear how it turns out for you!

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