Step 1: Prepare the Pot Roast
Season the beef chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef roast on all sides until it’s browned and forms a nice crust. This step locks in flavor, and browning each side takes about 4-5 minutes.
Once the roast is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, with the remaining oil and beef drippings, add the chopped onions, minced garlic, carrots, and celery.
Cook the vegetables for about 5-7 minutes or until they soften and the onions become translucent.
Stir occasionally to prevent sticking or burning, and allow the vegetables to soak up the flavor from the beef drippings.
Step 3: Combine and Cook
Once the vegetables are softened, return the seared beef roast to the pot.
Pour in the beef broth and tomato sauce, followed by the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Stir everything together, making sure the roast is partially submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 3-4 hours.
During this slow cooking process, the meat will become incredibly tender and flavorful. You’ll know it’s done when the roast is easily shredded with a fork.
Step 4: Make the Mashed Potatoes
While the pot roast is simmering, prepare the mashed potatoes.
Place the peeled and cubed potatoes in a large pot and cover them with water. Add a pinch of salt to the water for flavor.
Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, and salt and pepper to taste.
Mash everything together until smooth and creamy. You can adjust the consistency by adding more milk if needed. Set the mashed potatoes aside until ready to serve.
Step 5: Serve
Once the pot roast is tender, remove it from the pot and shred the beef using two forks.
To serve, place a generous scoop of garlic mashed potatoes on each plate.
Top the mashed potatoes with shredded pot roast and spoon some of the sauce and vegetables from the pot over the top.
The sauce will add a rich, savory flavor that ties the dish together beautifully.
Cooking Note:
For an added layer of flavor, deglaze the pot with a splash of red wine after sautéing the vegetables and before adding the broth. The wine will enhance the depth of the sauce and bring out the flavors of the beef and vegetables.
Make sure to simmer the roast on low heat for the entire cooking time to allow the meat to break down and become tender.
Serving Suggestions:
This pot roast pairs wonderfully with steamed green beans, roasted asparagus, or a fresh garden salad on the side.
You can also serve it with a warm, crusty loaf of bread to mop up the delicious sauce.
Tips:
If you’re short on time, you can cook the pot roast in a slow cooker for 6-8 hours on low or 4-5 hours on high. Just follow the same preparation steps and transfer everything to the slow cooker.
For a slightly different flavor profile, consider adding a splash of balsamic vinegar to the pot roast sauce. It will give the sauce a tangy sweetness.
If you prefer a smoother mashed potato texture, use a potato ricer or food mill instead of mashing by hand.
Prep Time: 20 minutes

Cooking Time: 4 hours

Total Time: 4 hours 20 minutes

Nutritional Information (per serving):
Calories: 500 kcal
Protein: 30g
Sodium: 600mg

Q: Can I use a different cut of beef for this recipe?
A: Yes, while beef chuck roast is the traditional choice due to its marbling and tenderness, you can use a brisket or round roast if preferred. Just be sure to cook it low and slow to achieve the same tender results.

Q: Can I make this dish in advance?
A: Absolutely! In fact, pot roast often tastes better the next day as the flavors have more time to meld. Simply store the roast and mashed potatoes separately in airtight containers in the fridge and reheat before serving.

Q: Can I freeze the leftovers?
A: Yes, you can freeze both the pot roast and mashed potatoes. Store them in airtight containers or freezer bags for up to 3 months. Reheat gently on the stove or in the microwave.

Q: What kind of potatoes should I use for mashed potatoes?
A: Russet or Yukon Gold potatoes are best for mashed potatoes because of their starchy texture. They create a light, fluffy mash that pairs well with the rich pot roast.

Conclusion:
Pot roast over mashed potatoes is a timeless dish that brings together tender, slow-cooked beef and creamy mashed potatoes. The combination of herbs, vegetables, and a flavorful sauce makes this meal not only comforting but also deeply satisfying. Whether you’re cooking for family or entertaining guests, this hearty dish will warm both the heart and stomach. Make sure to serve it with your favorite sides, and enjoy the cozy, home-cooked goodness that pot roast brings to the table.

Step 1: Prepare the Pot Roast
Season the beef chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef roast on all sides until it’s browned and forms a nice crust. This step locks in flavor, and browning each side takes about 4-5 minutes.
Once the roast is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, with the remaining oil and beef drippings, add the chopped onions, minced garlic, carrots, and celery.
Cook the vegetables for about 5-7 minutes or until they soften and the onions become translucent.
Stir occasionally to prevent sticking or burning, and allow the vegetables to soak up the flavor from the beef drippings.
Step 3: Combine and Cook
Once the vegetables are softened, return the seared beef roast to the pot.
Pour in the beef broth and tomato sauce, followed by the Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Stir everything together, making sure the roast is partially submerged in the liquid.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 3-4 hours.
During this slow cooking process, the meat will become incredibly tender and flavorful. You’ll know it’s done when the roast is easily shredded with a fork.
Step 4: Make the Mashed Potatoes
While the pot roast is simmering, prepare the mashed potatoes.
Place the peeled and cubed potatoes in a large pot and cover them with water. Add a pinch of salt to the water for flavor.
Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Add the minced garlic, milk, butter, and salt and pepper to taste.
Mash everything together until smooth and creamy. You can adjust the consistency by adding more milk if needed. Set the mashed potatoes aside until ready to serve.
Step 5: Serve
Once the pot roast is tender, remove it from the pot and shred the beef using two forks.
To serve, place a generous scoop of garlic mashed potatoes on each plate.
Top the mashed potatoes with shredded pot roast and spoon some of the sauce and vegetables from the pot over the top.
The sauce will add a rich, savory flavor that ties the dish together beautifully.
Cooking Note:
For an added layer of flavor, deglaze the pot with a splash of red wine after sautéing the vegetables and before adding the broth. The wine will enhance the depth of the sauce and bring out the flavors of the beef and vegetables.
Make sure to simmer the roast on low heat for the entire cooking time to allow the meat to break down and become tender.
Serving Suggestions:
This pot roast pairs wonderfully with steamed green beans, roasted asparagus, or a fresh garden salad on the side.
You can also serve it with a warm, crusty loaf of bread to mop up the delicious sauce.
Tips:
If you’re short on time, you can cook the pot roast in a slow cooker for 6-8 hours on low or 4-5 hours on high. Just follow the same preparation steps and transfer everything to the slow cooker.
For a slightly different flavor profile, consider adding a splash of balsamic vinegar to the pot roast sauce. It will give the sauce a tangy sweetness.
If you prefer a smoother mashed potato texture, use a potato ricer or food mill instead of mashing by hand.
Prep Time: 20 minutes

Cooking Time: 4 hours

Total Time: 4 hours 20 minutes

Nutritional Information (per serving):
Calories: 500 kcal
Protein: 30g
Sodium: 600mg

Q: Can I use a different cut of beef for this recipe?
A: Yes, while beef chuck roast is the traditional choice due to its marbling and tenderness, you can use a brisket or round roast if preferred. Just be sure to cook it low and slow to achieve the same tender results.

Q: Can I make this dish in advance?
A: Absolutely! In fact, pot roast often tastes better the next day as the flavors have more time to meld. Simply store the roast and mashed potatoes separately in airtight containers in the fridge and reheat before serving.

Q: Can I freeze the leftovers?
A: Yes, you can freeze both the pot roast and mashed potatoes. Store them in airtight containers or freezer bags for up to 3 months. Reheat gently on the stove or in the microwave.

Q: What kind of potatoes should I use for mashed potatoes?
A: Russet or Yukon Gold potatoes are best for mashed potatoes because of their starchy texture. They create a light, fluffy mash that pairs well with the rich pot roast.

Conclusion:
Pot roast over mashed potatoes is a timeless dish that brings together tender, slow-cooked beef and creamy mashed potatoes. The combination of herbs, vegetables, and a flavorful sauce makes this meal not only comforting but also deeply satisfying. Whether you’re cooking for family or entertaining guests, this hearty dish will warm both the heart and stomach. Make sure to serve it with your favorite sides, and enjoy the cozy, home-cooked goodness that pot roast brings to the table.