Tender Pot Roast with Mashed Potatoes is a complete meal and super easy to prepare. Succulent pot roast and fork tender vegetables in a hearty broth, the potatoes are packed full of flavor because they cook with the roast and other veggies, before becoming the mashed potatoes. A perfect cold weather meal.
Ingredients:
For the Pot Roast:
- 1 beef chuck roast 3-4 pounds
- Salt and black pepper to taste
- 2 tablespoons flour
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 2 cups carrots cut into large pieces
- 2 tablespoons tomato paste
- 2 1/2 cups broth beef or vegetable
- 1 tablespoon balsamic vinegar for added depth of flavor
- 2 bay leaves
- 2 tablespoons fresh thyme chopped
- 1/2 cup fresh parsley chopped
For the Mashed Potatoes:
- 1 pound small to medium potatoes
- 2 tablespoons salted butter
- 1/2 cup milk or cream cheese room temperature
- 1 teaspoon garlic powder
- Flaky sea salt to taste
Instructions:
1. Prepare for Roasting:
Preheat your oven to 325°F (165°C). Place the chuck roast in a large, oven-safe Dutch oven. Season the roast generously with salt and black pepper, then lightly coat it with flour on all sides.
2. Assemble the Ingredients:
Arrange the sliced onions, chopped garlic, and carrots around the roast. In a small bowl, mix the tomato paste with 1/2 cup of broth and the balsamic vinegar, then pour this mixture over the meat. Add the remaining broth, bay leaves, and thyme. Place the potatoes around the roast. Cover the Dutch oven with a tight-fitting lid.
3. Slow Roast:
Transfer the pot to the oven and roast for 3 1/2 to 5 hours, or until the beef is tender and easily shredded with a fork.
4. Make the Mashed Potatoes:
Once the roast is tender, increase the oven temperature to 425°F (220°C). Remove the potatoes from the pot and transfer them to a bowl. Add butter, milk or cream cheese, garlic powder, and a pinch of sea salt. Mash until creamy, leaving the skins on if preferred. Adjust seasoning to taste.
5. Caramelize the Roast:
While preparing the potatoes, uncover the roast and return it to the oven. Roast for an additional 20 minutes, allowing the top to caramelize and develop a rich crust. Add extra broth as needed to keep the onions and vegetables moist.
6. Serve and Enjoy:
Place the pot roast on a serving platter and spoon the onions, carrots, and savory gravy over the top. Sprinkle with chopped parsley and a pinch of flaky sea salt. Serve the mashed potatoes on the side for a comforting, hearty meal. Enjoy!
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Tender Pot Roast with Mashed Potatoes
Equipment
Ingredients
For the Pot Roast:
- 1 beef chuck roast 3-4 pounds
- Salt and black pepper to taste
- 2 tablespoons flour
- 1 yellow onion thinly sliced
- 6 garlic cloves chopped
- 2 cups carrots cut into large pieces
- 2 tablespoons tomato paste
- 2 1/2 cups broth beef or vegetable
- 1 tablespoon balsamic vinegar for added depth of flavor
- 2 bay leaves
- 2 tablespoons fresh thyme chopped
- 1/2 cup fresh parsley chopped
For the Mashed Potatoes:
- 1 pound small to medium potatoes
- 2 tablespoons salted butter
- 1/2 cup milk or cream cheese room temperature
- 1 teaspoon garlic powder
- Flaky sea salt to taste
Instructions
Prepare for Roasting:
- Preheat your oven to 325°F (165°C). Place the chuck roast in a large, oven-safe Dutch oven. Season the roast generously with salt and black pepper, then lightly coat it with flour on all sides.
Assemble the Ingredients:
- Arrange the sliced onions, chopped garlic, and carrots around the roast. In a small bowl, mix the tomato paste with 1/2 cup of broth and the balsamic vinegar, then pour this mixture over the meat. Add the remaining broth, bay leaves, and thyme. Place the potatoes around the roast. Cover the Dutch oven with a tight-fitting lid.
Slow Roast:
- Transfer the pot to the oven and roast for 3 1/2 to 5 hours, or until the beef is tender and easily shredded with a fork.
Make the Mashed Potatoes:
- Once the roast is tender, increase the oven temperature to 425°F (220°C). Remove the potatoes from the pot and transfer them to a bowl. Add butter, milk or cream cheese, garlic powder, and a pinch of sea salt. Mash until creamy, leaving the skins on if preferred. Adjust seasoning to taste.
Caramelize the Roast:
- While preparing the potatoes, uncover the roast and return it to the oven. Roast for an additional 20 minutes, allowing the top to caramelize and develop a rich crust. Add extra broth as needed to keep the onions and vegetables moist.
Serve and Enjoy:
- Place the pot roast on a serving platter and spoon the onions, carrots, and savory gravy over the top. Sprinkle with chopped parsley and a pinch of flaky sea salt. Serve the mashed potatoes on the side for a comforting, hearty meal. Enjoy!
