Here’s a classic, comforting Pot Roast with Mashed Potatoes—tender beef, rich gravy, and creamy potatoes 🥔🥩
Pot Roast (Oven or Slow Cooker)
Ingredients
For the pot roast
- 3–4 lb chuck roast
- Salt & pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 3–4 carrots, cut into chunks
- 3 potatoes, chunked (optional, if not serving mashed)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp thyme or Italian seasoning
For the mashed potatoes
- 2–3 lb russet or Yukon gold potatoes
- 4 tbsp butter
- ½–¾ cup milk
- Salt & pepper to taste
Pot Roast Instructions
Oven Method
- Preheat oven to 300°F (150°C).
- Season roast generously with salt and pepper.
- Heat oil in a large oven-safe pot or Dutch oven. Sear roast on all sides until browned.
- Add onion and garlic; cook 1–2 minutes.
- Stir in broth, Worcestershire, tomato paste, and seasoning.
- Add carrots (and potatoes if using).
- Cover and cook 3–4 hours, until beef is fall-apart tender.
Slow Cooker Method
- Season and sear roast (optional but recommended).
- Place roast in crockpot with all ingredients.
- Cook LOW 8–10 hours or HIGH 4–5 hours.
Mashed Potatoes Instructions
- Peel and cut potatoes into chunks.
- Boil in salted water 15–20 minutes until fork-tender.
- Drain, then mash with butter and milk.
- Season with salt and pepper to taste.
Gravy Tip
- Remove roast and veggies.
- Whisk 1–2 tbsp cornstarch + 2 tbsp cold water into the cooking liquid.
- Simmer until thickened.
Tips & Variations
- Add mushrooms or celery for extra flavor
- Use Yukon golds for creamier mashed potatoes
- Leftovers make amazing sandwiches
If you want, I can give you a one-pot version, Instant Pot method, or beginner-friendly shortcut 😊
