I recently made this pot roast with mashed potatoes on a chilly evening, and let me tell you—it was exactly what I needed. The beef came out unbelievably tender, and the mashed potatoes were so creamy they practically melted in my mouth.
It felt like comfort in every bite. Cooking it wasn’t hard at all, just took some patience and a good chunk of time. If you’re looking for a hearty meal that brings everyone to the table, you’re going to love this.
Ingredients
Here’s what I used for this comforting dish, and why each ingredient matters.
For the Pot Roast:
- 3 to 4 pounds of chuck roast or brisket – Choose well-marbled meat for the most tender result
- 2 tablespoons olive oil – Helps sear the beef and lock in flavor
- 1 large onion, chopped – Adds sweetness and depth
- 4 garlic cloves, minced – Gives a savory aroma
- 3 large carrots, peeled and chopped – For color, texture, and sweetness
- 3 celery stalks, chopped – Adds an earthy balance
- 2 cups beef broth (unsalted) – Use low-sodium so you can control salt later
- 1 cup red wine – Optional, but adds bold flavor and richness
- 2 tablespoons tomato paste – Enhances the umami and thickens the broth
- 3 sprigs fresh thyme – Adds fragrance and earthy notes
- 2 sprigs fresh rosemary – Brings a piney, herbal flavor
- 2 bay leaves – Boosts the stew-like depth
- 1 teaspoon salt – Adjust to taste
- ½ teaspoon black pepper – Balances the richness
For the Mashed Potatoes:
- 3 pounds Yukon Gold potatoes – Their natural creaminess makes them perfect for mash
- ½ cup unsalted butter – Rich, smooth flavor
- ¾ cup heavy cream (warmed) – Makes the mash silky without being runny
- ½ teaspoon garlic powder – Adds a subtle kick
- Salt and black pepper to taste – Brings it all together
- Chopped chives – Optional garnish for a fresh pop of color and flavor
Note: This recipe makes several hearty servings, perfect for 5–6 people.
Variations
Looking to switch things up? Try one of these easy twists:
- Use dairy-free butter and coconut milk for a vegan-friendly version.
- Swap red wine with balsamic vinegar or beef stock if avoiding alcohol.
- Add roasted garlic to the mashed potatoes for extra depth.
- Mix in horseradish or mustard to the roast broth for a bold flavor kick.
- Prefer sweet? Use mashed sweet potatoes instead of Yukon Golds.
Cooking Time
Here’s how long you’ll need from start to finish:
- Prep Time: 25 minutes
- Cooking Time: 3 to 4 hours (oven or slow cooker), 90 minutes in pressure cooker
- Total Time: Around 4 hours
Equipment You Need
Having the right tools made my cooking experience smoother:
- Dutch oven or slow cooker – For even, slow cooking of the roast
- Sharp chef’s knife – Makes prepping meat and veggies easier
- Cutting board – A sturdy surface for chopping
- Potato masher or hand mixer – For creamy or chunky mashed potatoes
- Large saucepan – Boils the potatoes evenly
- Tongs – Helps sear and move the beef without piercing it
How to Make Pot Roast with Mashed Potatoes?
Let me walk you through the steps I followed to bring this dish together. It’s simple once you get into the rhythm.
Sear the Beef for Maximum Flavor
I started by seasoning my chuck roast with salt and pepper on all sides. In my Dutch oven, I heated olive oil and seared the roast until it had a nice golden crust on all sides—about 3–4 minutes per side. This step adds layers of flavor, so don’t skip it! After searing, I removed the meat and set it aside.
Sauté the Veggies and Build Flavor
With the beef out, I added chopped onions, garlic, carrots, and celery to the same pot. I sautéed everything for about 5 minutes until they softened and smelled amazing. Then I stirred in tomato paste and let it cook for another minute. This built the foundation for a flavorful broth.
Combine and Slow Cook
I placed the roast back in the pot and added the herbs, bay leaves, beef broth, and red wine. The liquid should cover about ¾ of the roast. I brought it to a gentle simmer, then covered the pot and transferred it to the oven at 325°F. It cooked for about 3.5 hours until the meat was fall-apart tender.
Boil and Mash the Potatoes
While the roast was finishing up, I boiled Yukon Gold potatoes in salted water until fork-tender—about 20 minutes. After draining, I mashed them while they were still hot. I mixed in butter, warm cream, garlic powder, and a pinch of salt and pepper. The mash came out buttery and velvety—just how I like it.
Shred and Serve
Once the roast was done, I shredded it with two forks right in the pot. I removed the herbs and bay leaves before serving. I spooned a generous heap of mashed potatoes onto each plate, topped it with the juicy shredded roast, and finished with a ladle of that flavorful gravy.
Additional Tips for Making This Recipe Better
After making this dish a few times, here’s what I learned to make it even better:
- Always sear the beef—it creates a richer, more layered flavor.
- Use fresh herbs instead of dried if you can. It makes a big difference.
- Don’t rush the mashed potatoes; let them dry slightly after draining before adding cream.
- Warm your butter and cream so the potatoes absorb them better.
- For thicker gravy, mix 1 tablespoon of cornstarch with cold water and stir it into the broth near the end.
How to Serve Pot Roast with Mashed Potatoes?
Here’s how I like to plate it for maximum comfort and presentation:
I spoon the mashed potatoes first in the center of the plate, making a little well. Then I pile the shredded pot roast right on top and drizzle the rich gravy over everything. For a pop of color, I sprinkle chopped chives or parsley on top. Serve it with green beans or a fresh salad and some warm bread rolls for a complete meal.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving (approximate):
- Calories: 590
- Protein: 40g
- Carbohydrates: 28g
- Fat: 36g
Make Ahead and Storage
Here’s how I manage leftovers or prep ahead:
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze both roast and mashed potatoes separately for up to 2 months.
- Reheating: Warm in the microwave or gently on the stove with a splash of broth to keep it moist.
Why You’ll Love This Recipe?
This pot roast with mashed potatoes has all the elements of a perfect comfort dish. Here’s why I think you’ll love it too:
- Easy to Make: Despite the long cook time, it’s mostly hands-off.
- Perfect for Meal Prep: Great for leftovers and freezer meals.
- Customizable: So many variations based on what you have at home.
- Comforting and Flavorful: It’s cozy, rich, and deeply satisfying.
- Family-Friendly: It always brings everyone to the table.
Pot Roast with Mashed Potatoes Recipe
Ingredients
Method
- I started by seasoning my chuck roast with salt and pepper on all sides. In my Dutch oven, I heated olive oil and seared the roast until it had a nice golden crust on all sides—about 3–4 minutes per side. This step adds layers of flavor, so don’t skip it! After searing, I removed the meat and set it aside.
- With the beef out, I added chopped onions, garlic, carrots, and celery to the same pot. I sautéed everything for about 5 minutes until they softened and smelled amazing. Then I stirred in tomato paste and let it cook for another minute. This built the foundation for a flavorful broth.
- I placed the roast back in the pot and added the herbs, bay leaves, beef broth, and red wine. The liquid should cover about ¾ of the roast. I brought it to a gentle simmer, then covered the pot and transferred it to the oven at 325°F. It cooked for about 3.5 hours until the meat was fall-apart tender.
- While the roast was finishing up, I boiled Yukon Gold potatoes in salted water until fork-tender—about 20 minutes. After draining, I mashed them while they were still hot. I mixed in butter, warm cream, garlic powder, and a pinch of salt and pepper. The mash came out buttery and velvety—just how I like it.
- Once the roast was done, I shredded it with two forks right in the pot. I removed the herbs and bay leaves before serving. I spooned a generous heap of mashed potatoes onto each plate, topped it with the juicy shredded roast, and finished with a ladle of that flavorful gravy.
Notes
- Always sear the beef—it creates a richer, more layered flavor.
- Use fresh herbs instead of dried if you can. It makes a big difference.
- Don’t rush the mashed potatoes; let them dry slightly after draining before adding cream.
- Warm your butter and cream so the potatoes absorb them better.
- For thicker gravy, mix 1 tablespoon of cornstarch with cold water and stir it into the broth near the end.
