Pot Roast with Vegetables and Mashed Potatoes
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Pot roast with vegetables and mashed potatoes is a timeless comfort food that’s perfect for family meals or a cozy weekend dinner. relying on rich beef broth, aromatic herbs, and a slow-cooking process to create a dish that’s hearty and satisfying. Paired with creamy mashed potatoes, this classic meal is the ultimate crowd-pleaser. It’s easy to make, budget-friendly, and guaranteed to leave everyone asking for seconds.

Ingredients

For the Pot Roast

  • 3–4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 large carrots, peeled and cut into chunks
  • 3–4 medium potatoes, peeled and quartered
  • 2 celery stalks, sliced
  • 1 bay leaf

For the Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • ½ cup whole milk (more as needed)
  • ¼ cup heavy cream
  • Salt and black pepper (to taste)

Instructions

1. Prepare the Pot Roast

  1. Preheat and Season: Preheat your oven to 300°F (150°C). Season the beef chuck roast generously with salt and black pepper.
  2. Sear the Meat: Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side until a deep golden crust forms. Remove the roast and set it aside.
  3. Sauté Aromatics: Add the chopped onion and garlic to the pot. Cook until softened and fragrant, about 3–4 minutes. Stir in the tomato paste, thyme, and rosemary, cooking for 1 minute to enhance the flavors.

2. Build the Braising Liquid

  1. Deglaze and Combine: Add 1 cup of beef broth to the pot, scraping up any browned bits from the bottom for maximum flavor.
  2. Add Liquid and Meat: Pour in the remaining beef broth and Worcestershire sauce. Return the seared roast to the pot, ensuring it’s partially submerged. Toss in the bay leaf for added depth.

3. Add Vegetables and Cook

  1. Add Vegetables: Arrange the carrots, potatoes, and celery around the roast in the pot. Spoon some of the broth over the vegetables.
  2. Slow Cook: Cover the pot with a tight-fitting lid and transfer it to the oven. Cook for 3–4 hours, or until the beef is fork-tender and the vegetables are fully cooked.

4. Make the Mashed Potatoes

  1. Boil the Potatoes: While the roast cooks, place the Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes or until tender.
  2. Mash and Mix: Drain the potatoes and return them to the pot. Mash with butter, milk, and heavy cream until smooth. Add more milk for a creamier texture, and season with salt and black pepper to taste.

5. Serve

  1. Shred and Serve: Remove the pot roast from the oven. Shred the beef into large chunks, discarding the bay leaf.
  2. Plate the Meal: Serve the pot roast with the vegetables on the side, accompanied by a generous helping of mashed potatoes. Ladle some of the savory braising liquid over the dish for extra flavor.

Tips

  1. Pick the Right Cut: A well-marbled chuck roast is ideal for a tender, flavorful pot roast. If unavailable, brisket or round roast are good alternatives.
  2. Brown for Depth: Don’t skip the searing step—it locks in juices and adds richness to the dish.
  3. Layer Flavors: Use high-quality beef broth and Worcestershire sauce for a robust base.
  4. Fresh vs. Dried Herbs: Fresh thyme and rosemary can elevate the flavor, but dried herbs work just as well in a pinch.
  5. Pressure Cooker Option: If you’re short on time, use an Instant Pot or pressure cooker. Sear the meat and sauté the aromatics on the sauté setting, then pressure cook on high for 60–70 minutes with a natural release.

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze portions of pot roast and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Reheat in a pot over low heat, adding a splash of beef broth to maintain moisture.

Variations

  1. Add Mushrooms: Stir in sliced mushrooms during the last hour of cooking for an earthy, savory addition.
  2. Switch the Vegetables: Substitute parsnips or turnips for potatoes and carrots for a twist.
  3. Low-Carb Option: Use cauliflower florets instead of potatoes to reduce carbs.
  4. Herb Substitutions: Try oregano or parsley for a different herbaceous flavor.
  5. Gravy-Style Sauce: Thicken the braising liquid with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a gravy-like consistency.

Nutrition Details

Per Serving (approx. based on 6 servings)

  • Calories: 490
  • Protein: 35g
  • Carbohydrates: 25g
  • Fat: 26g
  • Saturated Fat: 9g
  • Fiber: 4g
  • Sugar: 4g
  • Sodium: 750mg

FAQ

Can I make this recipe in a slow cooker?

Yes! After searing the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 8–10 hours or on high for 4–5 hours.

How do I thicken the braising liquid?

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the liquid and simmer until thickened.

Can I make this ahead of time?

Absolutely! The flavors deepen when reheated, making it a great make-ahead dish. Store it in the fridge and reheat gently on the stovetop or in the oven.

What’s the best substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, try using soy sauce or balsamic vinegar for a similar tangy flavor.

Can I use Russet potatoes for mashed potatoes?

Yes! Russet potatoes will yield a fluffier mash, while Yukon Gold potatoes provide a creamier texture.