Pot Roast over Mashed Potatoes

There’s something about a pot roast that feels like time slows down a little. You can’t rush it — it kind of forces you to settle in. The smell sneaks up on you, fills the whole house, and somehow makes everything quieter. I made this one on a rainy afternoon when I didn’t feel like doing much of anything, and it turned into one of those meals that makes you forget how long you’ve been waiting for it.

The thing about pot roast is… it’s not about perfection. You sear it a little unevenly, the veggies might get a bit soft, and the gravy never comes out exactly the same twice — but that’s what makes it so comforting. It’s slow food. The kind that gives you time to clean the kitchen halfway through and then sit down because the oven’s doing the work for you.

And the mashed potatoes? They’re like the warm blanket this meal sits on. Creamy, buttery, soft enough that when the gravy hits, it just melts right in. There’s nothing complicated about any of it, but when you take that first bite — roast, carrots, a scoop of mash — it hits you right in that spot that reminds you of home. Even if “home” is just wherever you are right now.

It’s the kind of meal that makes you want to grab a spoon instead of a fork, so you don’t lose a single drop.

Ingredients

For the Pot Roast:

• 3–4 lb beef chuck roast
• 2 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 2 cups beef broth (add more if needed)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

For the Mashed Potatoes:

• 2 lbs potatoes (Russet or Yukon Gold)
• ½ cup unsalted butter
• ½ cup milk (add more if needed)
• Salt and pepper, to taste

Directions

1. Brown the Beef:
Preheat your oven to 325°F (163°C). Heat up the oil in a big Dutch oven — the kind that feels heavy in your hands. Season the beef well with salt and pepper, then sear it on all sides until it’s got that deep, brown crust. That’s where all the flavor starts. Take it out and set it aside for a bit.

2. Build the Base:
In that same pot, toss in your onions. Let them cook until they start looking golden and smell sweet. Add the garlic — just for a minute, until it wakes up. Stir in the tomato paste and let it cook down a little — it’ll darken and thicken.

3. Add the Flavor:
Pour in the beef broth, scrape the brown bits from the bottom (that’s the gold). Add your thyme, rosemary, and bay leaf. Give it a quick stir, then set the beef back in, along with the carrots and celery.

4. Let it Cook (and Forget About It):
Cover the pot and slide it into the oven. Let it go for about 3 to 4 hours, until the beef is fall-apart tender. Every now and then, peek in — if it looks like it’s drying out, splash in a bit more broth.

5. Make the Mash:
While the roast is finishing, boil your potatoes until they’re soft enough to break apart easily. Drain them, toss them back in the pot, and add the butter and milk. Mash until they’re smooth but still have a little texture — don’t overthink it. Add salt and pepper to taste.

6. Serve It Up:
Pull the roast out and let it rest for a few minutes. Then shred or slice it up. Scoop a pile of mashed potatoes onto your plate, lay some of that roast on top, and spoon over the gravy and veggies from the pot. That’s the best part — all that rich sauce soaking into the potatoes.

Time

• Prep: 20 minutes
• Cook: 4 hours
• Total: 4 hours 20 minutes
• Serves: 6–8

Recipe FAQs

1. Do I have to use chuck roast?
Nope — brisket or round roast can work too, but chuck is king for tenderness. It’s got enough fat to break down slowly and give you that melt-in-your-mouth thing.

2. Can I make this in a slow cooker?
Absolutely. Sear the meat first if you can (for flavor), then toss everything in the slow cooker and cook on low for 8–9 hours. Same cozy result, just less checking.

3. How do I thicken the gravy if it’s too thin?
You can mix a tablespoon of cornstarch with a splash of cold water, stir it in, and let it simmer on the stove for a few minutes after the roast is done.

4. What’s the best potato for mashing?
Russets make it fluffy; Yukon Golds make it creamy. Honestly, a mix of both gives you the best of both worlds.

5. Can I add wine to the broth?
Oh yes. A splash (like ½ cup) of red wine when you add the broth gives the sauce a deeper, richer flavor. Totally optional but totally worth it.

When it’s done, don’t bother making it look perfect on the plate. Just scoop, spoon, and eat while it’s still hot. The kind of food that fills your stomach and calms you down a bit. Simple. Slow. Real.

Pot Roast over Mashed Potatoes

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Pot Roast:*

• * 3–4 lb beef chuck roast

• * 2 tbsp vegetable oil

• * 1 large onion, diced

• * 3 cloves garlic, minced

• * 4 carrots, peeled and cut into chunks

• * 3 celery stalks, cut into chunks

• * 2 cups beef broth (add more if needed)

• * 2 tbsp tomato paste

• * 1 tsp dried thyme

• * 1 tsp dried rosemary

• * 1 bay leaf

• * Salt and pepper, to taste

• *For the Mashed Potatoes:*

• * 2 lbs potatoes (Russet or Yukon Gold)

• * ½ cup unsalted butter

• * ½ cup milk (add more if needed)

• * Salt and pepper, to taste

Directions

• *1. Brown the Beef:*
• Preheat your oven to 325°F (163°C). Heat up the oil in a big Dutch oven — the kind that feels heavy in your hands. Season the beef well with salt and pepper, then sear it on all sides until it’s got that deep, brown crust. That’s where all the flavor starts. Take it out and set it aside for a bit.
• *2. Build the Base:*
• In that same pot, toss in your onions. Let them cook until they start looking golden and smell sweet. Add the garlic — just for a minute, until it wakes up. Stir in the tomato paste and let it cook down a little — it’ll darken and thicken.
• *3. Add the Flavor:*
• Pour in the beef broth, scrape the brown bits from the bottom (that’s the gold). Add your thyme, rosemary, and bay leaf. Give it a quick stir, then set the beef back in, along with the carrots and celery.
• *4. Let it Cook (and Forget About It):*
• Cover the pot and slide it into the oven. Let it go for about 3 to 4 hours, until the beef is fall-apart tender. Every now and then, peek in — if it looks like it’s drying out, splash in a bit more broth.
• *5. Make the Mash:*
• While the roast is finishing, boil your potatoes until they’re soft enough to break apart easily. Drain them, toss them back in the pot, and add the butter and milk. Mash until they’re smooth but still have a little texture — don’t overthink it. Add salt and pepper to taste.
• *6. Serve It Up:*
• Pull the roast out and let it rest for a few minutes. Then shred or slice it up. Scoop a pile of mashed potatoes onto your plate, lay some of that roast on top, and spoon over the gravy and veggies from the pot. That’s the best part — all that rich sauce soaking into the potatoes.