Pin this There is nothing quite as comforting as a slow-cooked pot roast with buttery mashed potatoes to welcome everyone home after a long day. This recipe brings together tender beef, a rich vegetable-infused gravy, and pillows of mashed potatoes for a meal that always earns second helpings. It works beautifully for Sunday dinners or cozy gatherings with friends.
I first tried making this recipe for my grandparents during a holiday visit. Their kitchen smelled like home, and every time I prepare this dish now, I am reminded of those laughter-filled evenings.
Ingredients
- Chuck roast: Choose a well-marbled piece for the juiciest result The fat keeps the meat tender during hours of cooking
- Carrots and celery: Fresh crisp stalks will impart flavor and sweetness to the sauce Look for vibrant color and snap
- Yellow onion: Adds depth and savoriness Pick a heavy firm onion without bruising
- Fresh garlic: Four to six cloves Pungent and aromatic Use plump unshrivelled bulbs
- Beef broth: Opt for low sodium for better control of seasoning Quality broth means richer gravy
- Tomato paste: Heightens umami and gives the gravy gorgeous color Choose double concentrate for more flavor
- Fresh thyme and rosemary: Sprigs from fresh herbs lend a fragrant herbal backbone Snip right before using
- Russet potatoes: These make fluffy creamy mash Pick firm potatoes without green tinges or sprouting
- Butter and whole milk: They deliver melt-in-your-mouth texture When possible use real unsalted butter
- Salt and cracked pepper: Both are essential for seasoning Taste as you go to get it just right
Instructions
- Sear the Beef:
- Pat the chuck roast dry with paper towels and season both sides generously with salt and pepper Sear in a hot heavy-bottomed pot with a drizzle of oil about five minutes per side until a deep brown crust forms This lays a tasty foundation for the whole dish
- Build the Flavor Base:
- Remove the beef and add chopped onion carrots celery and a pinch of salt to the same pot Sauté gently stirring now and then for ten minutes until softened and golden brown Scrape up any browned bits from the bottom as you go
- Deglaze and Simmer:
- Stir in tomato paste and minced garlic Cook until the paste darkens slightly and the garlic smells fragrant about two minutes Pour in the beef broth and bring the mixture to a simmer
- Slow Cook the Roast:
- Nestle the beef back into the pot Tuck in sprigs of thyme and rosemary Cover and let it gently cook in a low oven at 325 degrees for three to four hours The meat should easily pull apart with a fork
- Cook and Mash Potatoes:
- During the last hour of cooking peel and cube the potatoes Boil in generously salted water until fork-tender about twenty minutes Drain well then mash with butter and warm milk Beat until silky adding more milk if needed for perfect creaminess Season to taste
- Make the Gravy:
- Remove the roast and mash some of the soft vegetables into the cooking liquid Simmer until thickened Taste and adjust seasoning Serve the gravy draped over slices of beef and cushions of potatoes
Pin this Russet potatoes are my favorite for mashing because they turn so incredibly fluffy Every time my kids smell the herbs and beef roasting they rush to the table and it never fails to bring everyone together no matter how busy life gets
Storage Tips
Leftovers keep for up to four days in an airtight container in the fridge I slice leftover roast and serve it on sandwiches or use extra gravy over egg noodles Potatoes are best reheated with a splash of milk stirred in on the stovetop so they regain creaminess
Ingredient Substitutions
If you cannot find fresh herbs use half the amount of dried in their place Sweet potatoes work in the mash for an earthier twist If short on time a pressure cooker method does the trick but true slow roasting gives the best flavor
Serving Suggestions
A crisp green salad or buttered green beans are classic sides to keep the meal balanced Serve the meal family style so everyone can help themselves My uncle always requests extra gravy on the side for sopping up with crusty bread
Pin this This recipe has become a tradition for my family every New Year’s Day and the leftovers are even better the next day It brings everyone together for a delicious comforting meal
Frequently Asked Recipe Questions
- → What cut of beef works best for pot roast?
Chuck roast is ideal due to its marbling and tenderness after slow cooking.
- → How do you achieve creamy mashed potatoes?
Use Yukon Gold or Russet potatoes and whip them with butter and cream until smooth.
- → Can I prepare this dish ahead of time?
Yes, both the pot roast and mashed potatoes can be made in advance and reheated gently.
- → Which vegetables pair well with pot roast?
Carrots, onions, and celery are traditional additions, adding flavor and texture.
- → How long should the beef be cooked for best results?
Slow cook the beef for 3-4 hours or until fork-tender, depending on the size of the roast.