🥩 DOES ANYONE HERE ACTUALLY STILL EAT Beef Pot Roast with Potatoes, Carrots & Mashed Potatoes? 🥔🥕
Honestly… you should. This cozy, fork-tender beef roast is pure comfort food — slow-braised in rich broth, surrounded by buttery potatoes and sweet carrots, then served with creamy mashed potatoes on the side. It’s old-fashioned in the best way.
👉 Ingredients
↪️For the Pot Roast:
3–4 lbs beef chuck roast
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt & black pepper, to taste
6 large carrots, peeled and cut into chunks
6 large potatoes, peeled and cut into chunks
↪️For the Mashed Potatoes:
4 large potatoes, peeled and cubed
½ cup unsalted butter
½ cup whole milk
Salt & pepper, to taste
👉 Instructions
✅ 1. Prepare the Pot Roast
Preheat oven to 325°F (165°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the roast with salt and pepper, then sear on all sides until browned. Remove and set aside.
Add onion and sauté 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
Return roast to the pot, cover, and transfer to the oven. Roast 3–4 hours, adding carrots and potatoes halfway through.
✅ 2. Prepare the Mashed Potatoes
While the roast cooks, boil cubed potatoes until tender (about 15–20 minutes).
Drain, add butter and milk, and mash until creamy. Season with salt and pepper.
✅ 3. Assemble the Dish
Slice the roast and arrange it on a platter with carrots and potatoes.
Spoon over rich pan gravy and serve with your creamy mashed potatoes.
👉Pro Tip:
Add a splash of red wine or balsamic vinegar to the broth for an extra layer of flavor! 🍷
⏱ Prep Time: 20 mins
🍲 Cook Time: 3–4 hrs
👨👩👧👦 Servings: 6
🔥 Calories: ~550 per serving
