Description

Tender beef chuck roast slow-cooked to perfection with hearty veggies, served over creamy garlic mashed potatoes. A rich, comforting classic meal perfect for family dinners. The flavors meld beautifully, creating an irresistible dish that’s easy to make and hard to forget!

Ingredients

Scale

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 Garlic 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

Instructions

Prepare the Pot Roast: Season the beef chuck roast with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
Sauté the Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Cook until softened and fragrant, about 5 minutes.
Combine and Cook: Return the roast to the pot. Add beef broth, tomato sauce, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and shreds easily.
Make the Garlic Mashed Potatoes: While the roast cooks, boil peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with garlic, milk, butter, salt, and pepper until smooth.
Serve: Shred the pot roast using two forks. Serve over a generous portion of mashed potatoes and ladle the sauce with vegetables on top for that perfect finish.

Notes

For extra flavor: Deglaze the pot with a splash of the broth and tomato sauce.
Slow Cooker Option: After searing the meat and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4-5 hours.
Freezer-Friendly: Leftover pot roast freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dinner, Main Course
Method: Slow-Cooked
Cuisine: American

Nutrition

Serving Size: 1/6 of the recipe
Calories: 500 kcal
Sugar: 6g
Sodium: 820mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 35g
Cholesterol: 100mg

Keywords: Pot Roast over Mashed Potatoes, garlic mashed potatoes, beef chuck roast, comfort food, slow-cooked pot roast