Pot Roast with Mashed Potatoes
A tender, slow-roasted chuck roast braised in rich broth and red wine, served over creamy mashed potatoes. Classic comfort food perfect for Sunday dinners or make-ahead meals.
Equipment
- Dutch oven Oven-safe pot for searing and roasting
- sharp knife
- Cutting board
- Potato masher
- Mixing bowl
Ingredients
- 3 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 lb potatoes, peeled and chopped
- 4 tbsp butter
- 0.5 cup warm milk
- Salt and pepper, to taste
Instructions
- Preheat oven to 325°F (165°C).
- Rub chuck roast with salt, pepper, and garlic powder.
- Heat olive oil in Dutch oven over medium-high. Sear roast on all sides until browned.
- Remove roast. Sauté onion, carrots, and celery in the same pot until softened.
- Return roast to pot. Add broth, wine, bay leaves, and thyme.
- Cover and bake for 3–4 hours, until beef is fall-apart tender.
- Boil potatoes until fork-tender. Drain and mash with butter, milk, salt, and pepper.
- Slice or shred roast. Serve over mashed potatoes with pan juices.
Notes
Use Yukon Gold or Russet potatoes for creamier mashed texture. Roast can be made ahead — flavor improves overnight. Optional red wine adds depth, but can be replaced with broth.