Indulge in the ultimate comfort food with this slow-braised classic pot roast served over buttery mashed potatoes. This one-pot wonder is rich, flavorful, and perfect for Sunday dinners, holiday meals, or cozy family gatherings. The savory beef, slow-roasted with carrots and potatoes in a deep, aromatic broth, pairs perfectly with creamy mashed potatoes for a satisfying meal that feels like home.
Why You’ll Love This Recipe
Slow-cooked for maximum tenderness and flavor
Family-friendly and perfect for gatherings or holidays
Versatile: serve with mashed potatoes, rice, or egg noodles
One-pot meal with simple pantry staples
Budget-friendly yet restaurant-quality
Ingredients Breakdown
For the Pot Roast:
Beef Chuck Roast (3 lbs): Marbled and ideal for slow roasting; becomes tender and flavorful.
Olive Oil (2 tbsp): Used to sear the beef and build flavor.
Salt & Pepper: Basic seasoning to enhance the beef’s natural flavor.
Onion (1, chopped): Adds sweetness and depth to the braising liquid.
Garlic (4 cloves, minced): Boosts the savory richness.
Beef Broth (4 cups): Provides a flavorful braising liquid.
Red Wine (2 cups, optional): Adds complexity and depth to the sauce.
Tomato Paste (2 tbsp): Concentrated flavor enhancer for the braising sauce.
Carrots (4, chopped): Sweet, tender vegetables that absorb the braising liquid.
Potatoes (4, chopped): Hearty and rustic—cooked alongside the beef.
Rosemary Sprigs (3): Infuses the dish with earthy, aromatic flavor.
For the Mashed Potatoes:
Potatoes (extra, for mashing): Creamy base for serving the roast.
Butter (3 tbsp): Adds richness and smoothness.
Milk (½ cup): Helps achieve a creamy texture.
Salt & Pepper: Seasoned to taste for perfect mashed potatoes
Tips and Tricks
No red wine? Use extra broth or a splash of balsamic vinegar for depth.
For added richness, stir a pat of butter or cream into the sauce before serving.
Use baby carrots for faster prep.
Make it ahead: This roast tastes even better the next day!
Variations and Customizations
Slow Cooker Method: Follow steps 1–4 and transfer to a slow cooker. Cook on low for 8 hours.
Add celery or mushrooms for extra veggies and umami.
Swap rosemary with thyme or bay leaves for a different flavor profile.
Use sweet potatoes or parsnips instead of regular potatoes for a twist.
Pairing Suggestions
Dinner Rolls or crusty French bread
Green beans almondine or roasted Brussels sprouts
Glass of red wine, like Merlot or Cabernet Sauvignon
Apple crisp or cobbler for dessert
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days
Freeze cooled roast and sauce for up to 3 months
Reheat in the oven at 300°F or microwave until warmed through
Popular Questions
Can I use a different cut of beef?
Yes! Brisket or bottom round are good alternatives, though chuck is best for tenderness.
What if I don’t have a Dutch oven?
You can sear in a skillet and transfer everything to a covered baking dish or foil-covered roasting pan.
How do I thicken the sauce?
You can simmer the sauce on the stove after roasting or stir in a cornstarch slurry.
