This Pot Roast over Mashed Potatoes is the epitome of comfort food. The slow-cooked beef is incredibly tender, with rich flavors from the herbs and broth soaking into every bite. Paired with smooth mashed potatoes, this dish is a classic favorite that will warm you up from the inside out.
You can make this meal your own by adding extra vegetables or spices to the pot roast, and itβs versatile enough to serve for a cozy dinner or a holiday gathering. With its melt-in-your-mouth beef and creamy mashed potatoes, this dish is guaranteed to be a hit with family and friends.
- Ingredients:
For the Pot Roast:
- 3-4 lb beef chuck roast π
- 1 tablespoon olive oil π«
- 1 large onion, chopped π§
- 3 cloves garlic, minced π§
- 4 cups beef broth π²
- 2 tablespoons tomato paste π
- 4 carrots, cut into chunks π₯
- 4 stalks celery, cut into chunks π±
- 2 bay leaves πΏ
- 1 teaspoon dried thyme π±
- 1 teaspoon dried rosemary πΏ
- Salt and pepper to taste π§
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and cubed π₯
- Β½ cup milk π₯
- 4 tablespoons butter π§
- Salt and pepper to taste π§
- Optional: fresh parsley for garnish πΏ
Directions:
For the Pot Roast:
- Sear the Roast:
In a large skillet, heat olive oil over medium-high heat. Season the beef roast with salt and pepper. Sear it on all sides until browned, about 3-4 minutes per side. Transfer the roast to a slow cooker or large pot. π - SautΓ© Vegetables:
In the same skillet, sautΓ© the onions and garlic until softened, about 3-4 minutes. Add the tomato paste and stir for another minute. π§ π§ - Cook the Roast:
- Slow Cooker: Add the sautΓ©ed onions and garlic to the slow cooker with the roast. Add the carrots, celery, beef broth, thyme, rosemary, and bay leaves. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender and falls apart. π₯π²
- Stovetop: Add the roast back to the pot, along with the sautΓ©ed onions and garlic, and remaining ingredients. Bring to a simmer, cover, and cook on low for 3-4 hours until the meat is tender. π₯
For the Mashed Potatoes:
- Boil Potatoes:
In a large pot, bring salted water to a boil. Add the peeled and cubed potatoes and cook for 15-20 minutes, or until tender. Drain and return to the pot. π₯ - Mash the Potatoes:
Add the milk and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste. π§
Serve:
Once the roast is tender, remove it from the pot and shred the meat with two forks. Discard the bay leaves. Serve the shredded pot roast over a generous portion of mashed potatoes. Spoon some of the cooking liquid and vegetables over the top for added flavor. π
Garnish with fresh parsley if desired. Enjoy your cozy and flavorful Pot Roast over Mashed Potatoes!
Prep Time: 20 minutes | Cooking Time: 8-10 hours (Slow Cooker) or 3-4 hours (Stovetop) | Total Time: 8-10 hours | Kcal: 450 kcal | Servings: 6 servings