Description
Indulge in a comforting classic with this Pot Roast Over Mashed Potatoes recipe! Tender, slow-cooked beef with savory vegetables served atop creamy, buttery mashed potatoes—perfect for family dinners or special gatherings. A cozy, crowd-pleasing meal that’s rich in flavor and easy to prepare.
Ingredients
For the Pot Roast:
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional, or use extra beef broth)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cut into chunks
- 1/2 cup milk (more if needed)
- 1/4 cup unsalted butter
- Salt and black pepper to taste
Instructions
- Prepare the Pot Roast:
- Preheat oven to 325°F (163°C).
- Season beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Set aside.
- Cook the Vegetables:
- In the same pot, sauté onion, garlic, carrots, and celery until softened. Add tomato paste and cook for 2 minutes.
- Deglaze and Braise:
- Add beef broth and wine (if using), scraping browned bits from the pot. Return beef to the pot, add herbs, and bring to a simmer. Cover and bake for 3-4 hours, until fork-tender.
- Prepare the Mashed Potatoes:
- Boil potatoes until tender, then drain. Mash with milk, butter, salt, and pepper until smooth.
- Serve:
- Shred or slice roast, serve over mashed potatoes, and spoon cooking liquid and vegetables over the top.
Notes
- Substitute wine with extra broth for an alcohol-free version.
- Add extra vegetables like mushrooms or parsnips for variety.
- Leftovers taste even better as flavors meld; perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Side Dish
- Method: Braising
- Cuisine: American
