Classic comfort food alert! Here’s a hearty recipe for Pot Roast with Mashed Potatoes and Gravy — tender, flavorful roast slow-cooked to perfection, served with creamy mashed potatoes and rich gravy. Perfect for cozy dinners.
🍖 Pot Roast with Mashed Potatoes and Gravy
Ingredients:
For the Pot Roast:
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3–4 lb beef chuck roast
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Salt and pepper, to taste
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2 tbsp olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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4 carrots, peeled and cut into chunks
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3 stalks celery, chopped
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2 cups beef broth
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1 cup red wine (optional; can substitute extra beef broth)
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2 tbsp tomato paste
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2 tsp Worcestershire sauce
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2 sprigs fresh thyme or 1 tsp dried thyme
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2 sprigs fresh rosemary or 1 tsp dried rosemary
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2 bay leaves
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3 tbsp all-purpose flour (for thickening gravy)
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Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
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3 lb russet or Yukon gold potatoes, peeled and cut into chunks
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4 tbsp unsalted butter
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1/2 to 3/4 cup milk or cream (warm)
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Salt and pepper, to taste
🧑🍳 Instructions:
1. Prepare the Pot Roast:
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Pat the roast dry and season all over with salt and pepper.
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Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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Sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
2. Sauté the Veggies:
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In the same pot, add onion, garlic, carrots, and celery.
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Cook until softened, about 5-7 minutes.
3. Deglaze and Add Liquid:
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Stir in tomato paste, cooking for 1 minute.
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Pour in the red wine (if using) and scrape up browned bits from the bottom.
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Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and the roast back into the pot.
4. Cook the Roast:
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Bring to a simmer, then cover and reduce heat to low.
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Cook for 3–4 hours, or until meat is fork-tender. Alternatively, cook in a 300°F (150°C) oven, covered, for the same time.
5. Make the Mashed Potatoes:
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While roast cooks, boil potatoes in salted water until tender (about 15-20 minutes).
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Drain and mash with butter and warm milk until creamy.
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Season with salt and pepper to taste.
6. Make the Gravy:
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Remove roast and veggies from pot; keep warm.
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Remove bay leaves and herb sprigs.
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Mix flour with a few tablespoons of cold water to make a slurry.
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Whisk slurry into the hot cooking liquid over medium heat.
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Cook until thickened, about 3-5 minutes.
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Adjust seasoning as needed.
7. Serve:
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Slice or shred pot roast.
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Serve atop or alongside mashed potatoes.
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Spoon gravy over the top.
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Garnish with fresh parsley.
🍽️ Tips:
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For even more tender meat, cook low and slow.
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Use a meat thermometer — pot roast is done at around 190°F (88°C) for shreddable tenderness.
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Leftovers make amazing sandwiches or stews!