🥩 Beef Pot Roast with Potatoes, Carrots & Mashed Potatoes
🍳 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 and 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 and pepper, to taste
👨🍳 Instructions
1. Prepare the Pot Roast
1. Preheat oven to 325°F (165°C).
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season the roast with salt and pepper, then sear it on all sides until browned. Remove and set aside.
4. In the same pot, sauté onion for 3–4 minutes, then add garlic for 1 minute.
5. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
6. Return the roast to the pot, cover, and transfer to the oven.
7. Cook for 3–4 hours, adding carrots and potatoes halfway through, until the beef is fork-tender.
2. Make the Mashed Potatoes
1. Boil cubed potatoes in salted water for 15–20 minutes, until tender.
2. Drain and mash with butter and milk until smooth.
3. Season with salt and pepper to taste.
3. Assemble and Serve
• Slice the roast and arrange it with carrots and potatoes.
• Spoon the rich sauce over everything.
• Serve with creamy mashed potatoes on the side.
⏱ Time & Yield
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Servings: 6
