Delicious Pot Roast Over Creamy Mashed Potatoes Recipe
If you’re looking for a comforting and hearty meal, this Pot Roast over Mashed Potatoes is the ultimate recipe for a cozy family dinner. Tender beef chuck roast, slow-cooked with carrots, potatoes, and savory herbs, is served over creamy mashed potatoes for the perfect classic meal. This recipe is perfect for a weekend treat or a slow cooker delight!
Ingredients for Pot Roast with Vegetables:
3 lb beef chuck roast – perfect for a juicy pot roast
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
2 cups carrots, cut into chunks
2 cups potatoes, cut into chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tbsp tomato paste
Salt and pepper, to taste
Ingredients for Creamy Mashed Potatoes:
4 large russet potatoes, peeled and diced
1/2 cup milk – creamy mashed potato essential
1/4 cup butter
Salt and pepper, to taste
Instructions for Pot Roast and Mashed Potatoes:
1. Prepare the Pot Roast: Season the beef chuck roast with salt and pepper for flavor. Heat olive oil in a large pot over medium-high heat, then sear the roast on all sides until browned. Remove and set aside.
2. Sauté Onions and Garlic: In the same pot, add diced onions and minced garlic, cooking until softened. Stir in the tomato paste and cook for 1 minute to add depth.
3. Add Broth and Vegetables: Pour in beef broth, then add carrots and potatoes for a complete one-pot meal. Place the roast back in and add rosemary and thyme sprigs. Bring to a boil, then reduce heat, cover, and let it simmer for 3-4 hours until the meat is fork-tender.
4. Make the Creamy Mashed Potatoes: While the roast is cooking, prepare the mashed potatoes. Boil diced russet potatoes in salted water until tender. Drain, then mash with milk and butter until smooth. Season with salt and pepper.
5. Serve: Once the roast is done, shred the beef and serve over a generous scoop of mashed potatoes. Drizzle with some of the flavorful broth and vegetables from the pot.
Recipe Notes:
Add Flavor Boost: For extra richness, add a splash of red wine (non-alcoholic option) to the beef broth.
Slow Cooker Option: To make this in a slow cooker, sear the meat, then add all ingredients to the slow cooker and cook on low for 8 hours.
Recipe Details:
Prep Time: 15 mins
Cook Time: 4 hours
Total Time: 4 hours 15 mins
Calories: 600 per serving
Servings: 6
