Description
Tender beef chuck roast slow-cooked to perfection with hearty veggies, served over creamy garlic mashed potatoes. A rich, comforting classic meal perfect for family dinners. The flavors meld beautifully, creating an irresistible dish that’s easy to make and hard to forget!
Ingredients
For the Pot Roast:
- 3 lbs beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
For the Garlic Mashed Potatoes:
- 2 lbs potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper, to taste
Instructions
-
Prepare the Pot Roast: Season the beef chuck roast with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
-
Sauté the Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Cook until softened and fragrant, about 5 minutes.
-
Combine and Cook: Return the roast to the pot. Add beef broth, tomato sauce, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer, then cover and cook on low heat for 3-4 hours, or until the meat is tender and shreds easily.
-
Make the Garlic Mashed Potatoes: While the roast cooks, boil peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with garlic, milk, butter, salt, and pepper until smooth.
-
Serve: Shred the pot roast using two forks. Serve over a generous portion of mashed potatoes and ladle the sauce with vegetables on top for that perfect finish.
Notes
- For extra flavor: Deglaze the pot with a splash of red wine before adding the broth and tomato sauce.
- Slow Cooker Option: After searing the meat and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4-5 hours.
- Freezer-Friendly: Leftover pot roast freezes well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Course
- Method: Slow-Cooked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 500 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Pot Roast over Mashed Potatoes, garlic mashed potatoes, beef chuck roast, comfort food, slow-cooked pot roast