There’s nothing more comforting than a hearty Pot Roast served over creamy mashed potatoes. This dish is the ultimate comfort food, combining the tender, slow-cooked beef chuck roast with rich, flavorful vegetables, all served atop a bed of buttery mashed potatoes.
The roast cooks low and slow, soaking up the flavors of garlic, onions, carrots, and celery, while the mashed potatoes are silky smooth, making every bite an indulgent delight.
A Classic Comfort Food for Cozy Dinners
Perfect for family dinners or weekend gatherings, this Pot Roast over Mashed Potatoes is a classic that warms both the body and soul.
The melt-in-your-mouth beef combined with the savory broth and creamy mashed potatoes creates a meal that’s filling, flavorful, and satisfying. Let’s dive into this recipe that will have everyone asking for seconds.
Preparation Time: 20 minutes
Cooking Time: 3-4 hours (roast) + 20 minutes (mashed potatoes)
Serving: 6 servings
Equipment: Large pot or Dutch oven, potato masher, whisk
Pot Roast over Mashed Potatoes
Ingredients:
For the Pot Roast:
- 3 lb beef chuck roast
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
Directions:
- Begin by seasoning the beef chuck roast generously with salt and pepper on all sides.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned roast and sear it on all sides until browned, which should take about 3-4 minutes per side. This step helps to lock in the flavor.
- Remove the roast temporarily from the pot. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook the vegetables for about 5 minutes, until they begin to soften and the garlic becomes fragrant.
- Return the seared roast to the pot, nestling it among the vegetables. Pour in the beef broth and Worcestershire sauce, making sure the roast is partially submerged in the liquid. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the roast simmer for 3-4 hours. Check occasionally, and add a bit more broth if needed to keep the roast moist. The roast is done when it is tender and falls apart easily with a fork.
For the Mashed Potatoes:
- While the roast is cooking, prepare the mashed potatoes. Place the peeled and quartered potatoes in a pot of salted water, bringing it to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the milk and butter, mashing until the potatoes are smooth and creamy. Season with salt and pepper to taste.
- Once the roast is fully cooked, remove it from the pot and shred it with a fork. To serve, plate a generous portion of mashed potatoes and top it with the shredded pot roast. Ladle the cooking juices from the pot over the meat and potatoes for an extra layer of flavor.
This Pot Roast over Mashed Potatoes is the perfect meal for any occasion, offering rich, savory flavors with every bite. The slow-cooked beef is melt-in-your-mouth tender, and the creamy mashed potatoes create the ultimate pairing for a satisfying, cozy dinner. Enjoy!
