Slow Cooked Pot Roast with Creamy Mashed Potatoes

Slow-Cooked Pot Roast with Creamy Mashed Potatoes

There’s nothing like the rich, savory flavor of a tender beef pot roast piled on a bed of buttery mashed potatoes. This dish is a timeless classic—perfect for cozy family dinners or a comforting Sunday meal. 🍖🥔❤️

👉Ingredients:

↪️For the Pot Roast:

2 lbs chuck roast

1 tbsp olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, minced

1 cup beef broth

1 tbsp tomato paste

1 tsp fresh thyme

2 bay leaves

Salt and pepper to taste

↪️For the Mashed Potatoes:

4 large potatoes, peeled and quartered

1/4 cup milk

2 tbsp butter

Salt and pepper to taste

👉Directions:

✅️1. Sear the roast: Season beef with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high and brown the roast on all sides. Set aside.

✅️2. Sauté veggies: In the same pot, cook onion, carrots, celery, and garlic for 5–7 minutes until tender.

✅️3. Slow cook: Add broth, tomato paste, thyme, bay leaves, and the roast. Bring to a simmer, cover, reduce heat to low, and cook for 3–4 hours until fork-tender.

✅️4. Make the mash: Boil potatoes in salted water for 20 minutes. Drain, then mash with milk, butter, salt, and pepper until creamy.

✅️5. Serve: Spoon the roast and juices over the mashed potatoes and enjoy every comforting bite!

🔸️Prep Time: 20 mins | Cook Time: 4 hrs | Total: 4 hrs 20 mins

🔸️Servings: 6 | Calories: 650 kcal

💡 3 Quick Tips:

✅️1. Sear well! Browning the meat adds deep flavor—don’t skip this step.

✅️2. Make it ahead: Pot roast tastes even better the next day as flavors develop.

✅️3. Add extras: Throw in parsnips or mushrooms for an extra flavor boost.