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Pot Roast with Mashed Potatoes Recipe
Ash Tyrrell

Pot Roast with Mashed Potatoes Recipe

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.
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Prep Time 25 minutes
Cook Time 4 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.