Ingredients

For the Pot Roast:

• 3-4 lb chuck roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, for extra depth of flavor)
• 4 large carrots, chopped
• 3 celery stalks, chopped
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper, to taste

For the Mashed Potatoes:

• 3 lbs potatoes (Yukon Gold or Russet work best)
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/2 cup sour cream (optional for extra creaminess)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

Step 1: Sear the Pot Roast

Begin by patting the chuck roast dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the roast and sear on each side for about 4-5 minutes, until a brown crust forms. This step enhances the flavor of the roast. Remove the roast from the pot and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add the sliced onion and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the onions are soft and fragrant. If needed, add a little more oil to prevent sticking. This will create a flavorful base for the pot roast.

Step 3: Add Liquids and Seasoning

Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits. These add richness to the broth. Add Worcestershire sauce, bay leaves, and dried thyme. Stir everything together.

Step 4: Add the Roast and Vegetables

Return the seared roast to the pot, nestling it into the broth. Add the chopped carrots and celery around the roast. Bring the mixture to a simmer, then cover the pot with a lid.

Step 5: Slow Cook the Pot Roast

Reduce the heat to low, allowing the pot roast to cook slowly for 3-4 hours. You can also place the pot in a preheated oven at 300°F (150°C) for the same amount of time. The roast is ready when it becomes fork-tender and the vegetables are soft. Adjust the seasoning with salt and pepper if needed.

Step 6: Make the Mashed Potatoes

While the roast is cooking, peel and chop the potatoes into evenly sized pieces. Place them in a large pot and cover with water. Add a pinch of salt, then bring to a boil. Cook the potatoes for 15-20 minutes, or until they are easily pierced with a fork.

Drain the potatoes and return them to the pot. Add the butter, heavy cream, and sour cream (if using). Mash until smooth and creamy. Season with salt and pepper to taste.

Step 7: Serve

Once the pot roast is tender, remove it from the pot and slice it. Serve the pot roast over a generous portion of mashed potatoes, and ladle some of the savory broth and vegetables over the top. Garnish with fresh parsley for color and freshness. Serve hot with extra sauce on the side.

Nutrition Facts (Per Serving)

These values are approximate and may vary based on exact ingredients and portion sizes.

• Calories: 620
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Sodium: 800mg
• Total Carbohydrates: 40g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 30g

Frequently Asked Questions (FAQs)

Q: Can I make this pot roast in a slow cooker?

A: Yes, after searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Add the broth, wine, and seasonings. Cook on low for 7-8 hours or on high for 4-5 hours.

Q: What is the best type of wine to use?

A: A dry red wine, such as Merlot or Cabernet Sauvignon, adds depth and complements the beef. If you prefer not to use wine, substitute with more beef broth or a splash of balsamic vinegar for extra flavor.

Q: Can I use other cuts of meat?

A: While chuck roast is ideal for pot roast because of its marbling and tenderness when slow-cooked, you can also use a bottom round or brisket. Just adjust the cooking time as needed for each cut.

Q: How do I prevent my potatoes from getting gluey?

A: Avoid over-mixing the potatoes after adding the butter and cream. Use a potato masher or ricer for best results, as a mixer can make them gummy.

Tips for Making the Best Pot Roast with Mashed Potatoes

1. Choose the Right Pot: A heavy-bottomed Dutch oven or large oven-safe pot is ideal for even cooking and excellent heat retention. This allows the roast to cook slowly, making it tender and flavorful.
2. Don’t Skip the Searing: Searing the meat creates a flavorful crust and adds depth to the entire dish. This step also helps lock in the meat’s juices.
3. Add Vegetables Toward the End for a Slight Crunch: If you prefer firmer vegetables, add the carrots and celery in the last hour of cooking. They will still soften but retain more texture.
4. For Smoother Mashed Potatoes, Use a Potato Ricer: If you want silky, lump-free mashed potatoes, a potato ricer works wonders. It gives a smooth consistency without overworking the potatoes.
5. Season in Layers: Season each layer as you go, from the roast to the broth, and finally to the mashed potatoes. This ensures that every component is well-flavored.

Storage Tips

1. Refrigeration: Leftover pot roast and mashed potatoes can be stored in airtight containers in the refrigerator for up to 3 days. The flavors will deepen overnight, making it even tastier the next day.
2. Freezing: Pot roast freezes well for up to 2 months. Store in freezer-safe containers, and thaw in the refrigerator before reheating. Mashed potatoes can be frozen, though they may change texture slightly. For best results, add a splash of cream when reheating to restore creaminess.
3. Reheating: To reheat, place the pot roast in a pot with a bit of broth to prevent it from drying out. Warm over low heat on the stovetop, or cover and microwave until heated through. For mashed potatoes, reheat in the microwave or on the stovetop, stirring occasionally, and add a bit of extra cream or butter if needed.

Conclusion

Classic Pot Roast with Mashed Potatoes is a quintessential comfort food that brings family and friends together with its warmth and heartiness. With tender, melt-in-your-mouth beef, rich broth, and creamy mashed potatoes, this meal satisfies on all levels. The slow-cooking method allows the flavors to meld and intensify, creating a truly special dish that is easy to make and endlessly delicious.

Final Thoughts

This pot roast recipe is simple yet delicious, making it a wonderful choice for cozy nights or special occasions. Feel free to personalize it with extra herbs, spices, or even additional vegetables like parsnips or mushrooms. Serve it as a full meal with a side salad or fresh bread for a delightful dining experience. Enjoy the satisfaction of a warm, comforting meal that’s sure to become a family favorite!