🥩 Classic Pot Roast with Creamy Mashed Potatoes (Sunday Dinner Perfection)
There’s just something magical about a slow-cooked pot roast filling the house with rich, savory aromas. This is one of those timeless, comforting meals that brings everyone to the table—fork-tender beef, vegetables soaked in flavorful juices, and creamy mashed potatoes that catch every drop of gravy. It’s cozy, satisfying, and never goes out of style.
This recipe is simple, dependable, and perfect for Sunday dinner, holidays, or anytime you want true comfort food.
🕰️ Low & Slow Is the Secret
Cooking the roast at a gentle temperature allows the tough chuck roast to break down slowly, becoming melt-in-your-mouth tender while building deep flavor in the broth.
🥩 Pot Roast Ingredients
- 3–4 lb beef chuck roast
- Salt & black pepper (to taste)
- Garlic powder (to taste)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3–4 carrots, cut into chunks
- 3–4 potatoes, quartered (optional if serving mashed separately)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or rosemary
- 1 bay leaf
🥔 Mashed Potatoes Ingredients
- 2½–3 lbs potatoes, peeled and cubed
- 4 tablespoons butter
- ½–¾ cup warm milk or cream
- Salt & pepper to taste
🔥 Instructions
Step 1: Preheat & Season
Preheat your oven to 325°F (165°C).
Pat the chuck roast dry, then season generously on all sides with salt, pepper, and garlic powder.
Step 2: Sear for Flavor
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the roast on all sides until deeply browned. This step locks in flavor—don’t skip it!
Remove the roast and set aside.
Step 3: Build the Base
In the same pot, add onions and carrots. Sauté for 3–4 minutes until lightly softened.
Add garlic and cook for 30 seconds until fragrant.
Step 4: Braise
Place the roast back into the pot.
Pour in beef broth and Worcestershire sauce.
Add thyme, bay leaf, and potatoes (if using). The liquid should come about halfway up the roast.
Cover tightly with a lid.
Step 5: Slow Roast
Transfer to the oven and cook for 3 to 3½ hours, until the beef is fork-tender and falling apart.
🥔 Mashed Potatoes Instructions
- Boil potatoes in salted water until fork-tender (about 15–20 minutes).
- Drain well and mash with butter.
- Slowly add warm milk until creamy and smooth.
- Season with salt and pepper to taste.
🍽️ To Serve
Serve thick slices or shredded pot roast over a generous scoop of mashed potatoes. Spoon the rich pan juices over everything and finish with cracked black pepper or fresh herbs.
💡 Tips for Best Results
- Chuck roast is ideal—don’t substitute lean cuts
- Let the roast rest 10 minutes before slicing
- Leftovers taste even better the next day
- Perfect for meal prep or freezer meals
❤️ Why This Recipe Never Fails
✔ Simple pantry ingredients
✔ Deep, slow-cooked flavor
✔ Comfort food at its best
✔ Family-approved every time
If you want, I can also:
- Rewrite this for Facebook engagement
- Turn it into a Pinterest-optimized post
- Add slow cooker or Instant Pot versions
Just tell me 👌