Beef Pot Roast with Potatoes

A classic comfort dish featuring melt-in-your-mouth tender beef, flavorful vegetables, and creamy mashed potatoes. This hearty meal is perfect for family dinners or holiday gatherings, offering a balanced combination of protein, veggies, and starch.

Ingredients

• 3 to 4 lbs beef chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon tomato paste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar (optional)
• 4 large carrots, peeled and cut into chunks
• 4 large Yukon gold or red potatoes, halved or quartered
• 2 lbs Russet or Yukon gold potatoes, peeled and chopped (for mashed potatoes)
• 4 tablespoons unsalted butter (for mashed potatoes)
• ½ cup whole milk or heavy cream (for mashed potatoes)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 300°F (150°C). Pat the beef roast dry with paper towels and season all sides generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.
3. Reduce heat to medium. Add chopped onions and cook until softened (about 4 minutes). Stir in garlic and cook for 1 minute. Add tomato paste and cook for another minute, stirring constantly.
4. Pour in beef broth, Worcestershire sauce, and balsamic vinegar. Scrape up brown bits from the bottom of the pan. Bring to a simmer.
5. Return the beef to the pot. Cover with the lid and place in the preheated oven. Cook for 2 hours.
6. Remove the pot from the oven. Add carrots and potatoes around the roast, ensuring they are mostly submerged in the broth. Return to the oven and cook for an additional 1 hour, or until vegetables are tender and meat is fork-tender.
7. While the roast finishes, prepare mashed potatoes: In a large pot, add chopped potatoes and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender (15–20 minutes).
8. Drain the potatoes and return to the hot pot. Add butter and milk (or cream), and mash until smooth and creamy. Season with salt and pepper to taste.
9. Remove the beef from the pot and let it rest for 10 minutes before slicing or shredding.
10. Spoon tender carrots and potatoes onto plates, followed by the roast. Serve with creamy mashed potatoes on the side or underneath the beef. Drizzle with pot roast liquid as gravy and garnish with fresh parsley.

Notes

Chuck roast is ideal for this recipe as it becomes tender after slow cooking; brisket or bottom round can also be used. The dish is excellent when made a day ahead as flavors deepen overnight. Leftovers can be stored in the refrigerator for up to 4 days or frozen (without mashed potatoes) for up to 3 months. For a lighter option, reduce butter in the mashed potatoes or serve with a green salad.