Introduction:
Nothing says comfort like a tender, juicy pot roast served over creamy mashed potatoes. This hearty dish combines the rich flavors of slow-cooked beef, savory vegetables, and a luscious gravy with the smooth, buttery goodness of mashed potatoes. Perfect for family dinners, Sunday suppers, or special occasions, this meal is sure to warm your soul and satisfy your taste buds.
Ingredients and Quantities
For the Pot Roast:
- 3-4 lb (1.4-1.8 kg) chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 medium carrots, cut into chunks
- 3 medium potatoes, quartered (optional, if you want extras)
- 2 cups beef broth
- 1/2 cup red wine (optional, for depth of flavor)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- Salt and pepper, to taste
For the Mashed Potatoes:
- 2 lbs (900 g) Yukon gold or russet potatoes, peeled and cubed
- 1/2 cup milk (or heavy cream for extra richness)
- 1/4 cup unsalted butter
- Salt and pepper, to taste
Tips for Success
- Sear the roast: Searing the beef before slow cooking locks in flavor and adds a delicious caramelized crust.
- Layer the flavors: Add the vegetables around the roast to absorb the rich juices during cooking.
- Creamy potatoes: Use Yukon gold or russet potatoes for the creamiest mashed texture, and mash them while hot to prevent lumps.
How to Make and Instructions
Pot Roast:
- Sear the Roast
- Season the roast generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Transfer to a slow cooker or large pot.
- Sauté Vegetables
- In the same skillet, sauté onions and garlic until fragrant. Add tomato paste and cook for 1 minute. Transfer to the pot with the roast.
- Add Liquid and Seasonings
- Pour beef broth and wine (if using) over the roast. Stir in Worcestershire sauce, thyme, and bay leaf. Add carrots and optional potatoes around the roast.
- Cook the Roast
- Slow Cooker: Cook on low for 8 hours or high for 4-5 hours, until the roast is fork-tender.
- Oven: Preheat to 300°F (150°C). Cover and roast in the oven for 3-4 hours.
- Make the Gravy
- Remove the roast and vegetables from the pot, leaving the juices. Skim excess fat. Whisk 1-2 tbsp flour or cornstarch mixed with water into the liquid and simmer until thickened.
Mashed Potatoes:
- Cook the Potatoes
- Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain well.
- Mash and Mix
- Mash potatoes with butter and milk. Season with salt and pepper. Adjust consistency with more milk if needed.
Assemble:
- Serve the pot roast over a generous portion of mashed potatoes, drizzling with the rich gravy. Add carrots on the side for a complete plate.
Description
This Pot Roast Over Mashed Potatoes is the ultimate comfort meal. The tender, flavorful beef falls apart with each bite, while the creamy mashed potatoes soak up the savory, herb-infused gravy. Every mouthful is a perfect balance of textures and rich, comforting flavors.
Nutritional Information
(per serving, approximate)
- Calories: 520 kcal
- Carbohydrates: 30g
- Protein: 40g
- Fat: 28g
- Fiber: 4g
- Sugar: 5g
Conclusion and Recommendation
Pot Roast Over Mashed Potatoes is a timeless dish that brings warmth and satisfaction to your table. It’s ideal for a cozy family dinner or a crowd-pleasing holiday meal. Pair it with a fresh green salad or crusty bread to round out the meal, and enjoy the comforting embrace of this classic recipe. Try it for your next special dinner—it’s sure to impress!