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A great pot roast starts with the right meat. I always choose a beef chuck roast. This cut has enough fat to keep it juicy. It also gets tender when cooked slowly. You want that melt-in-your-mouth feel.

Pot Roast over Mashed Potatoes

Indulge in the ultimate comfort meal with savory pot roast over creamy mashed potatoes! This delicious combination is perfect for family dinners or cozy nights at home. Discover expert tips for achieving tender, melt-in-your-mouth pot roast, and learn how to make the fluffiest mashed potatoes. Elevate your dinner experience with tasty side dishes and creative ways to use leftovers. Click through to explore the full recipe and bring this heartwarming dish to your table tonight!
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Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

2 cloves garlic, minced

1 large onion, chopped

4 carrots, cut into large chunks

3 stalks celery, cut into large chunks

4 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper to taste

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and diced

4 tablespoons butter

1/2 cup milk (or more for desired creaminess)

Salt and pepper to taste

Instructions
 

Sear the Roast: In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper on all sides. Sear the roast in the hot oil for about 4-5 minutes on each side until browned. Remove from the pot and set aside.

    Sauté Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.

      Combine Ingredients: Return the seared roast to the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine everything well.

        Slow Cook: Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 3-4 hours until the meat is tender and easily pulls apart with a fork.

          Prepare Mashed Potatoes: About 30 minutes before the roast is done, bring a large pot of salted water to a boil. Add diced potatoes and boil until fork-tender, around 15-20 minutes. Drain and return potatoes to the pot.

            Mash the Potatoes: Add butter, milk, salt, and pepper to the potatoes. Mash until creamy and smooth, adding more milk if needed for desired consistency.

              Serve: Once the pot roast is ready, remove it from the pot and let it rest for a few minutes before slicing. Serve slices of the pot roast over a generous scoop of creamy mashed potatoes, drizzled with some of the cooking broth for added flavor.

                Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6-8

                  - Presentation Tips: Serve the pot roast over a bed of mashed potatoes, garnished with fresh parsley for color. If desired, create a little well in the mashed potatoes to hold some of the rich broth.