You’re going for the ultimate comfort food combo — Pot Roast with Potatoes, Carrots, and Mashed Potatoes. Here’s a rich, tender, and flavorful recipe that brings everything together into one satisfying, soul-warming meal.
🥩🥔 Classic Pot Roast with Potatoes, Carrots & Mashed Potatoes
Serves: 6
Prep Time: 20 min
Cook Time: 3–4 hours (oven) or 8 hrs (slow cooker)
Total Time: ~4 hrs (or less with pressure cooker)
🧂 Ingredients:
For the Pot Roast:
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3–4 lb chuck roast
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Salt & pepper to taste
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2 tbsp olive oil
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1 large onion, chopped
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4 cloves garlic, minced
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4 cups beef broth (or enough to come halfway up the roast)
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2 tbsp tomato paste
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2 tsp Worcestershire sauce
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4–5 carrots, cut into large chunks
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4 small Yukon Gold or red potatoes, halved
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2 sprigs fresh thyme or 1 tsp dried
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2 sprigs rosemary or 1 tsp dried
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2 bay leaves
For the Mashed Potatoes:
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2 lbs russet or Yukon Gold potatoes, peeled & chopped
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½ cup milk (warm)
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¼ cup butter
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Salt to taste
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Optional: sour cream, cream cheese, or roasted garlic for extra richness
🍳 Instructions:
1. Sear the Roast:
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Pat roast dry and season with salt & pepper.
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Heat oil in a large Dutch oven over medium-high heat.
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Sear roast on all sides until browned (about 4–5 min per side). Remove and set aside.
2. Sauté Aromatics:
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In the same pot, sauté onions until soft (3–4 minutes).
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Add garlic, cook 1 minute more.
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Stir in tomato paste and deglaze with a splash of broth or red wine.
3. Add Roast & Braise:
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Return roast to pot. Add remaining broth, Worcestershire, herbs, bay leaves.
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Bring to simmer, cover tightly, and transfer to preheated oven at 300°F (150°C).
4. Add Veggies Later:
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After 2 hours, add carrots and halved potatoes around the roast.
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Cook for another 1.5–2 hours, until meat is fork-tender and veggies are soft.
🥔 Mashed Potatoes (Prepare Near End):
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Boil chopped potatoes in salted water until fork tender (about 15–20 min).
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Drain and mash with butter and warm milk.
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Season with salt and add extras if desired (sour cream, roasted garlic, etc.).
🍽️ Serve It All Together:
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Plate the pot roast sliced or shredded.
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Serve with roasted carrots and potatoes on the side.
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Spoon some of the pot roast juices over everything.
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Add a big scoop of mashed potatoes and ladle gravy over the top.
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Garnish with chopped parsley or green onions if you like.
🔁 Tips & Variations:
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Slow Cooker: Sear meat first, then add all ingredients and cook on low for 8 hours.
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Gravy: Thicken juices with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) after removing meat and veggies.
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Make Ahead: Tastes even better the next day!
Would you like a pressure cooker/Instant Pot version or a gravy-rich variation? Let me know!
