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Pot Roast with Mashed Potatoes Recipe

Pot Roast with Mashed Potatoes Recipe

Rebecca
There’s something about a well-cooked pot roast with mashed potatoes that just feels like a warm hug from the inside out. I recently tried this recipe on a cold weekend with my family, and I couldn’t resist sharing it with you.
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Prep Time 25 minutes
Cook Time 4 hours
Course Main Course

Ingredients
  

  • 3 –4 lbs chuck roast or brisket
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 3 large carrots peeled & chopped
  • 3 celery stalks chopped
  • 2 cups beef broth unsalted
  • 1 cup red wine optional
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 lbs Yukon Gold or Russet potatoes peeled & cubed
  • ½ cup unsalted butter
  • ¾ cup heavy cream warm
  • ½ tsp garlic powder
  • Salt & black pepper to taste
  • Chopped chives optional

Instructions
 

  • Season your beef generously with salt and black pepper. Heat olive oil in your Dutch oven or a skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until a deep golden-brown crust forms. This locks in the flavors. Remove the roast from the pan and set it aside.
  • Lower the heat and add onions, carrots, celery, and garlic to the pan. Sauté for 4-5 minutes until softened. Stir in tomato paste and cook for an additional minute.
  • Place the beef back into the pot, along with fresh thyme, rosemary, and bay leaves. Pour in beef broth and optional red wine. Ensure the liquid covers about three-fourths of the roast. Cover and cook on low for 6-8 hours in a slow cooker, 3-4 hours in the oven at 325°F, or for 90 minutes in a pressure cooker.
  • Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes using a potato masher or hand mixer. Incorporate butter, warm cream, garlic powder, salt, and pepper until smooth and creamy.
  • Shred the pot roast with two forks directly in the pot, discarding any fatty pieces. Remove the herbs and bay leaves. Pile a generous scoop of mashed potatoes onto the plate, top with the pot roast, and drizzle with the rich gravy from the pot.

Notes

  • Sear the beef for richer flavor.
  • Use Yukon Gold potatoes for creamy texture.
  • Thicker gravy? Mix cornstarch & water, stir in during the last 30 min.
  • For extra flavor, add a splash of balsamic vinegar to the broth.
Keyword Pot Roast with Mashed Potatoes Recipe