Pot Roast with Mashed Potatoes

Pot Roast with Mashed Potatoes (Tender & Classic)

Ingredients

For the Pot Roast:

• 3–4 lb beef chuck roast
• Salt & black pepper, to taste
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 carrots, cut into chunks
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

For the Mashed Potatoes:

• 2½ lbs potatoes, peeled & cubed
• 4 tbsp butter
• ½–¾ cup warm milk or cream
• Salt, to taste
• Optional: garlic or sour cream

Instructions

1. Preheat oven to 325°F (165°C).
2. Season the roast generously with salt, pepper, and garlic powder on all sides.
3. Sear the meat:
   Heat olive oil in a large oven-safe pot (Dutch oven). Sear the roast on all sides until deeply browned. Remove and set aside.
4. Build the flavor:
   In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until slightly softened. Add garlic and tomato paste; cook 1 minute.
5. Deglaze:
   Pour in beef broth, scraping the bottom. Stir in Worcestershire, thyme, rosemary, and bay leaves.
6. Braise:
   Return roast to the pot. Liquid should come halfway up the meat. Cover with a lid and transfer to the oven.
7. Cook for 3–3½ hours, until fork-tender.

Mashed Potatoes

1. Boil potatoes in salted water until very tender (15–20 minutes).
2. Drain well. Mash with butter and warm milk.
3. Season with salt (add garlic or sour cream if using).