Pot Roast over Mashed Potatoes: A Hearty Comfort Meal

This Pot Roast over Mashed Potatoes recipe is the ultimate comfort food, combining tender, flavorful pot roast with creamy mashed potatoes. Perfect for a cozy family dinner, this dish is filling, satisfying, and packed with rich, savory flavors that everyone will love.

Why You’ll Love This Pot Roast over Mashed Potatoes Recipe

Rich and Flavorful: The pot roast is slow-cooked until it’s melt-in-your-mouth tender, and the mashed potatoes make the perfect creamy base.
Easy to Make: Using a slow cooker or oven, this recipe is low-maintenance and perfect for any skill level.
Perfect for Any Occasion: Whether it’s a weeknight meal or a holiday gathering, this dish is sure to impress.

Ingredients for Pot Roast over Mashed Potatoes

For the Pot Roast:

3 lbs beef chuck roast
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, cut into chunks
3 stalks celery, sliced
2 cups beef broth
1 cup red wine (optional, or use additional beef broth)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

For the Mashed Potatoes:

2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
1/2 cup milk
1/4 cup heavy cream
4 tablespoons butter
Salt and black pepper, to taste

Instructions for Making Pot Roast over Mashed Potatoes

1. Prepare the Pot Roast

Season the beef chuck roast generously with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Transfer to a slow cooker or Dutch oven.

2. Add the Vegetables and Broth

In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened. Transfer the vegetables to the slow cooker or Dutch oven with the beef.
Add the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.

3. Cook the Pot Roast

Slow Cooker Method: Cook on low for 8 hours or on high for 4-5 hours, until the roast is fork-tender.
Oven Method: Preheat oven to 300°F (150°C). Cover the Dutch oven and cook for 3-4 hours, until the beef is tender and easily shredded.

4. Make the Mashed Potatoes

While the roast is cooking, prepare the mashed potatoes. Boil the potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot. Add milk, heavy cream, butter, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning as desired.

5. Serve the Dish

To serve, place a generous scoop of mashed potatoes on each plate. Top with shredded pot roast and vegetables, and drizzle with the savory broth.

Quick Facts

Prep Time: 20 minutes
Cook Time: 4-8 hours (depending on cooking method)
Total Time: Up to 8 hours and 20 minutes
Servings: 6-8

Tips for Perfect Pot Roast over Mashed Potatoes

Sear for Extra Flavor: Browning the roast before slow-cooking enhances the flavor of the dish.
Choose the Right Potatoes: Yukon Gold or Russet potatoes make the creamiest mashed potatoes.
Adjust the Consistency: If you prefer a thicker sauce, remove the lid in the last hour of cooking to allow the broth to reduce slightly.

Pairing Suggestions

This dish pairs well with a side of green beans, steamed broccoli, or a fresh green salad. A glass of full-bodied red wine, like Cabernet Sauvignon, complements the rich flavors of the pot roast.

Nutritional Benefits

Pot roast provides a good source of protein and essential nutrients like iron and B vitamins, while mashed potatoes offer potassium and fiber.

Conclusion

This Pot Roast over Mashed Potatoes recipe is a hearty, comforting meal that’s perfect for family gatherings or special occasions. With tender, flavorful beef and creamy mashed potatoes, it’s a satisfying dish that’s easy to make yet tastes truly gourmet. Give it a try, and enjoy a comforting, home-cooked meal that’s sure to become a family favorite!

Pot Roast over Mashed Potatoes