Beef pot roast with Potatoes, Carrots, and Mashed potatoes is a classic comfort meal—tender beef, flavorful vegetables, and creamy potatoes. 🥩🥔🥕
Ingredients (Serves 4–6)
Roast & Vegetables
- 3–4 lb Chuck roast
- 1 tbsp Olive oil
- 1 Onion, chopped
- 4 Carrots, cut into chunks
- 4 Potatoes, peeled and chopped
- 3 cups Beef broth
- 2 tbsp Worcestershire sauce
- 2 cloves Garlic, minced
- 1 tsp Black pepper
- 1 tsp Salt
- 1 tsp Dried thyme
Mashed Potatoes
- 2 lbs Potatoes, peeled and cubed
- 4 tbsp Butter
- ½ cup Milk
- Salt and Black pepper
Instructions
1. Brown the Roast
- Heat olive oil in a large pot or Dutch oven.
- Season the chuck roast with salt and pepper.
- Sear it 3–4 minutes per side until browned.
2. Build the Flavor
- Add onion and garlic to the pot and cook for about 2 minutes.
- Pour in beef broth and Worcestershire sauce.
- Add thyme.
3. Slow Cook
- Cover and simmer on low heat for 2½–3 hours, until the meat becomes very tender.
4. Add Vegetables
- Add potatoes and carrots during the last 45–60 minutes of cooking.
5. Make Mashed Potatoes
- Boil cubed potatoes for 15–20 minutes until tender.
- Drain and mash with butter, milk, salt, and pepper until creamy.
Serve
Place sliced pot roast with carrots and potatoes on a plate and add a side of creamy mashed potatoes, spooning some of the rich broth over everything.
✅ Tip: Pot roast tastes even better the next day because the flavors deepen overnight.
If you want, I can also show you a slow-cooker (crockpot) version of pot roast that practically cooks itself and makes the beef fall apart tender. 🍲
