Pot Roast and Garlic Mashed Potatoes

Pot Roast and Garlic Mashed Potatoes features tender, juicy beef chuck roast braised slowly with aromatic vegetables and herbs, served over creamy, buttery garlic mashed potatoes with rich gravy and seasonal vegetables for the ultimate comforting meal.

Why You’ll Love This Recipe

This Pot Roast and Garlic Mashed Potatoes recipe is a timeless comfort dish that delivers deep, savory flavors and melt-in-your-mouth texture. The slow-braised beef, combined with creamy mashed potatoes and a rich, hearty gravy, creates a satisfying and warming meal perfect for family dinners or special occasions. The addition of vibrant carrots and broccoli rounds out this wholesome and fulfilling plate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3–4 lb beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 4–5 carrots, peeled
• 2 cups broccoli florets
• 2 sprigs fresh thyme
• 2 bay leaves

For Garlic Mashed Potatoes:

• 2 lbs potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• 4 tablespoons butter
• 1/2 cup milk or cream
• Salt and pepper to taste

Directions

1. Season the chuck roast generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
3. Remove the roast and set aside. Sauté the onion and garlic in the same pot until softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the beef broth, red wine (if using), and Worcestershire sauce, scraping the bottom of the pot to release browned bits.
6. Return the roast to the pot and add the carrots, thyme, and bay leaves.
7. Cover and braise in the oven at 300°F (150°C) for 3–4 hours, until fork-tender.
8. Meanwhile, boil the potatoes and garlic cloves in salted water until tender, about 15–20 minutes.
9. Drain the potatoes, mash them with butter and milk or cream, and season with salt and pepper.
10. Steam or sauté the broccoli until vibrant and tender.
11. Shred the pot roast and serve it over the garlic mashed potatoes, accompanied by carrots, broccoli, and a generous ladle of the rich gravy.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 servings
Calories: 580 kcal per serving

Variations

• Herbaceous Twist: Add rosemary or sage to the braising liquid for a deeper herbal note.
• Different Vegetables: Include parsnips, turnips, or pearl onions for added flavor and texture.
• Wine-Free Version: Simply use extra beef broth if you prefer not to cook with wine.
• Creamier Potatoes: Increase the amount of milk or cream and butter for an ultra-rich mashed potato base.
• Spicy Kick: Add a pinch of red pepper flakes to the braising liquid for a subtle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pot roast and mashed potatoes gently in a covered dish in the oven at 325°F (165°C) until heated through, or microwave individual portions on medium power. Add a splash of broth or water to maintain moisture if needed.

FAQs

What is the best cut of beef for pot roast?

Beef chuck roast is ideal for pot roast because of its marbling and tenderness after slow braising.

Can I make this recipe without a Dutch oven?

Yes, you can use a heavy oven-safe pot with a tight-fitting lid or a slow cooker.

Can I prepare the pot roast in advance?

Yes, pot roast often tastes even better the next day after the flavors have had time to develop.

What can I substitute for red wine?

Use additional beef broth or a splash of balsamic vinegar for depth without alcohol.

How do I keep the pot roast from drying out?

Ensure the meat is mostly submerged in the braising liquid and cooked at a low temperature.

Can I mash the potatoes without a masher?

Yes, a fork, potato ricer, or hand mixer can also be used to achieve a creamy texture.

How do I thicken the gravy?

Simmer the braising liquid uncovered after removing the meat, or mix in a cornstarch slurry for a quicker thickening.

Should I peel the potatoes?

Peeling is recommended for a smoother mash, but you can leave the skins on for a rustic texture if preferred.

Can I use other herbs?

Yes, rosemary, oregano, or even bay leaves alone can add wonderful flavors.

What side dishes pair well with pot roast?

In addition to mashed potatoes and vegetables, crusty bread, a green salad, or roasted root vegetables make excellent accompaniments.

Conclusion

Pot Roast and Garlic Mashed Potatoes is the epitome of hearty, comforting home cooking. With tender beef, creamy mashed potatoes, and a savory gravy, this classic meal is perfect for cozy family gatherings, Sunday dinners, or any occasion where warmth and comfort are needed at the table.

Pot Roast and Garlic Mashed Potatoes

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This classic Pot Roast and Garlic Mashed Potatoes recipe features fork-tender beef slow-braised in a rich gravy, served over creamy, buttery garlic mashed potatoes with seasonal vegetables for the ultimate comforting, hearty family meal.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 6 servings
• Category: Main Course, Comfort Food
• Method: Braising, Slow Cooking
• Cuisine: American

Ingredients

For the Pot Roast:

• 3-4 lb beef chuck roast

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 cups beef broth

• 1 cup red wine (optional)

• 2 tablespoons tomato paste

• 2 tablespoons Worcestershire sauce

• 4-5 carrots, peeled

• 2 cups broccoli florets

• 2 sprigs fresh thyme

• 2 bay leaves

For the Garlic Mashed Potatoes:

 

• 2 lbs potatoes, peeled and cut into chunks

• 4 cloves garlic, peeled

• 4 tablespoons butter

• 1/2 cup milk or cream

• Salt and pepper to taste

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Instructions

Prepare the Pot Roast:

1. Preheat oven to 300°F (150°C).

2. Season the chuck roast generously with salt and pepper.

3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.

4. Sauté the onion and garlic in the same pot until softened.

5. Stir in tomato paste and cook for 1 minute. Add beef broth, red wine (if using), and Worcestershire sauce, scraping the bottom of the pot.

6. Return the roast to the pot. Add the carrots, thyme, and bay leaves.

7. Cover and braise in the oven for 3–4 hours, until the meat is fork-tender.

Make the Garlic Mashed Potatoes: 8. While the roast cooks, boil the potatoes and garlic cloves in salted water until tender, about 15–20 minutes. 9. Drain, mash with butter and milk or cream, and season with salt and pepper.

Prepare the Broccoli: 10. Steam or sauté the broccoli until vibrant and tender.

Assemble and Serve: 11. Shred the pot roast and serve it over the garlic mashed potatoes with carrots and broccoli on the side. 12. Spoon the rich gravy from the pot over the top and enjoy.

Notes

• For even deeper flavor, marinate the roast overnight with Worcestershire sauce and seasoning.

• Substitute broccoli with green beans or Brussels sprouts if desired.

• Red wine adds depth, but you can omit and use more broth instead.

• Leftovers taste even better the next day!