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

Classic Pot Roast with Mashed Potatoes

Author: easysweetmeal
Total Time: 4 hours 25 minutes
Yield: 6 servings 1x

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Description

Classic Pot Roast & Mashed Potatoes – Tender, slow-braised beef in rich herbed gravy, served over creamy buttery mash. The ultimate Sunday comfort meal!

Ingredients

Scale

3 lbs beef chuck roast
2 tbsp olive oil
Salt and pepper to taste
1 onion, chopped
4 garlic cloves, minced
4 cups beef broth
2 cups red wine (optional for extra flavor)
2 tbsp tomato paste
4 carrots, chopped
4 potatoes, chopped
3 rosemary sprigs
3–4 medium russet potatoes (extra from above), peeled and chopped
3 tbsp butter
½ cup milk
Salt and pepper to taste

Instructions

1. Preheat & Season the Meat

Preheat oven to 275°F (135°C).
Pat the beef roast dry and season liberally with salt and pepper on all sides.

2. Sear the Roast

In a large oven-safe Dutch oven or heavy pot, heat olive oil over medium-high heat.
Sear the roast on all sides until a golden crust forms. Remove and set aside.

3. Sauté Aromatics

In the same pot, reduce heat to medium. Add chopped onions and garlic.
Sauté for about 5 minutes, until soft and fragrant.

4. Deglaze & Build the Sauce

Stir in the tomato paste and cook for 1 minute.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze.

5. Braise the Beef

Return the seared roast to the pot.
Add rosemary sprigs, cover with a tight-fitting lid, and transfer to the oven.
Roast for 3 hours.

6. Add Vegetables

After 3 hours, add chopped carrots and potatoes around the roast.
Cover again and cook for another hour, until vegetables and meat are tender.

7. Make the Mashed Potatoes

While the roast finishes, boil the reserved mashed potatoes in salted water until soft.
Drain and mash with butter, milk, salt, and pepper until creamy and smooth.

8. Serve

Slice or shred the pot roast and serve over a bed of mashed potatoes.
Spoon the rich sauce and vegetables over the top. Garnish with extra rosemary if desired.

Notes

If you want a gravy-style sauce, strain the liquid, reduce it on the stove, and whisk in a bit of butter or cornstarch.
For extra richness, finish the mashed potatoes with cream cheese or sour cream.

Prep Time: 25 minutes
Cook Time: 4 hours
Category: Dinner
Method: Oven Braised
Cuisine: American