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
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Slow-cooked for maximum tenderness and flavor
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Family-friendly and perfect for gatherings or holidays
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Versatile: serve with mashed potatoes, rice, or egg noodles
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One-pot meal with simple pantry staples
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Budget-friendly yet restaurant-quality
Ingredients Breakdown
For the Pot Roast:
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Beef Chuck Roast (3 lbs): Marbled and ideal for slow roasting; becomes tender and flavorful.
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Olive Oil (2 tbsp): Used to sear the beef and build flavor.
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Salt & Pepper: Basic seasoning to enhance the beef’s natural flavor.
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Onion (1, chopped): Adds sweetness and depth to the braising liquid.
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Garlic (4 cloves, minced): Boosts the savory richness.
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Beef Broth (4 cups): Provides a flavorful braising liquid.
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Red Wine (2 cups, optional): Adds complexity and depth to the sauce.
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Tomato Paste (2 tbsp): Concentrated flavor enhancer for the braising sauce.
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Carrots (4, chopped): Sweet, tender vegetables that absorb the braising liquid.
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Potatoes (4, chopped): Hearty and rustic—cooked alongside the beef.
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Rosemary Sprigs (3): Infuses the dish with earthy, aromatic flavor.
For the Mashed Potatoes:
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Potatoes (extra, for mashing): Creamy base for serving the roast.
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Butter (3 tbsp): Adds richness and smoothness.
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Milk (½ cup): Helps achieve a creamy texture.
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Salt & Pepper: Seasoned to taste for perfect mashed potatoes
Tips and Tricks
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No red wine? Use extra broth or a splash of balsamic vinegar for depth.
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For added richness, stir a pat of butter or cream into the sauce before serving.
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Use baby carrots for faster prep.
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Make it ahead: This roast tastes even better the next day!
Variations and Customizations
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Slow Cooker Method: Follow steps 1–4 and transfer to a slow cooker. Cook on low for 8 hours.
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Add celery or mushrooms for extra veggies and umami.
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Swap rosemary with thyme or bay leaves for a different flavor profile.
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Use sweet potatoes or parsnips instead of regular potatoes for a twist.
Pairing Suggestions
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Dinner Rolls or crusty French bread
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Green beans almondine or roasted Brussels sprouts
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Glass of red wine, like Merlot or Cabernet Sauvignon
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Apple crisp or cobbler for dessert
Storage Instructions
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Refrigerate leftovers in an airtight container for up to 4 days
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Freeze cooled roast and sauce for up to 3 months
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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.