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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.

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

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!

Find it online: https://yumfoodusa.com/pot-roast-and-garlic-mashed-potatoes/