Classic Pot Roast with Mashed Potatoes

Classic Pot Roast with Mashed Potatoes

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 3–3½ hours

Ingredients

For the Pot Roast:

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, cut into large pieces
• 3–4 celery stalks, cut into pieces
• 2 cups beef broth
• 1 cup red wine or additional beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tsp salt
• ½ tsp black pepper

For the Mashed Potatoes:

• 2½ lb (1.1 kg) potatoes, peeled and cubed
• 4 tbsp butter
• ½–¾ cup warm milk
• Salt and black pepper to taste

Instructions

1. Season the beef: Pat the roast dry and season generously with salt and pepper.
2. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for about 3–4 minutes per side, until nicely browned. Remove and set aside.
3. Cook the vegetables: Add onion, carrots, and celery. Cook for 4–5 minutes. Add garlic and tomato paste and cook for another minute.
4. Add the liquid: Pour in the beef broth and red wine (or extra broth), scraping the browned bits from the bottom.
5. Slow cook: Return the roast to the pot. Add thyme, rosemary, and bay leaves. Cover and cook at 325°F (165°C) for about 3–3½ hours, until the beef is very tender and easily pulls apart with a fork.
6. Make the mashed potatoes: Boil potatoes in salted water for about 15–20 minutes, until fork-tender. Drain well. Mash with butter and warm milk. Season with salt and pepper.
7. Make the gravy: Remove the roast and vegetables. You can simmer the cooking liquid for a few minutes to reduce it, or thicken it with a little cornstarch mixed with cold water.
8. Serve: Slice or shred the pot roast and serve over creamy mashed potatoes. Spoon plenty of gravy over the top.

Tip: For the most tender pot roast, don’t rush the cooking—the beef should be tender enough to fall apart with a fork.