Pot Roast with Mashed Potatoes

 

Ingredients:

Pot Roast

• 3–4 lb beef chuck roast
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 carrots, peeled and cut into chunks
• 3–4 potatoes, peeled and cut into chunks
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or rosemary
• 1 tablespoon tomato paste (optional)

Mashed Potatoes

• 2 lbs potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2–3/4 cup milk or cream
• Salt, to taste
• Black pepper, to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season the beef chuck roast generously with salt, pepper, and garlic powder on all sides.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
5. In the same pot, add the onion and cook until softened. Stir in garlic and cook for 30 seconds.
6. Add beef broth, Worcestershire sauce, thyme, and tomato paste if using. Stir to combine.
7. Return the roast to the pot. Add carrots and potatoes around the meat.
8. Cover with a lid and transfer to the oven.
9. Cook for 3–3 ½ hours, or until the beef is fork-tender.
10. Remove the roast from the oven and let it rest for 10 minutes before slicing.

Mashed Potatoes

1. While the roast is cooking, boil cubed potatoes in salted water until fork-tender, about 15–20 minutes.
2. Drain well and return to the pot.
3. Add butter and milk. Mash until smooth and creamy.
4. Season with salt and pepper to taste.

Serving:

Serve the sliced pot roast with carrots and potatoes, alongside creamy mashed potatoes. Spoon pan juices over the meat for extra flavor.