The first time I made a Pot Roast with Mashed Potatoes Recipe, it was a chilly Sunday afternoon. My grandmother used to call it “a hug on a plate,” and she wasn’t wrong. The aroma of beef slow-cooking with onions, carrots, and celery filled the whole house. By the time the tender roast was sliced and paired with buttery mashed potatoes, everyone was gathered around the table, eager and smiling. This dish has stayed a family favorite, and trust me it’s about to become yours too.
Table of Contents
What Makes This Recipe Special
- Unbeatable Flavor – The beef simmers for hours, soaking up broth, and fresh herbs.
- Easy and Doable – Simple steps, minimal fuss, and big results.
- Versatile Dish – Works for Sunday dinners, holidays, or a cozy weeknight meal.
- Trending Classic – Comfort food recipes like this always go viral on TikTok and Instagram.
Ingredients You’ll Need
For the Pot Roast:
- 3–4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 cups beef broth
- 2 bay leaves
- Fresh thyme sprigs
- Salt, pepper, garlic powder
For the Mashed Potatoes:
- 2 pounds peeled potatoes
- 4 tablespoons butter
- ½ cup milk
- Salt and pepper
Tools You’ll Need
- Large oven-safe pot or Dutch oven
- Potato masher or hand mixer
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make Pot Roast with Mashed Potatoes Recipe
- Preheat oven to 325°F (165°C).
- Season and sear – Rub roast with salt, pepper, garlic powder. Brown all sides in hot olive oil.
- Sauté veggies – Remove roast, cook onion, carrots, and celery until softened.
- Build flavor – Return roast, pour in broth, bay leaves, and thyme. Cover.
- Slow roast – Bake 3–4 hours until fork-tender.
- Make potatoes – Boil until soft, then mash with butter, milk, salt, and pepper.
- Serve – Slice roast, plate with mashed potatoes, and spoon pan juices over the top.
What to Serve With It
Pair your Pot Roast with Mashed Potatoes Recipe with:
- A crisp green salad tossed with vinaigrette.
- Warm homemade buttermilk biscuits with sausage gravy for a Southern twist.
- A side of ultimate crispy smashed potato salad if you’re hosting a potluck.
Tips for Perfect Results
- Brown well – Don’t rush searing; it creates deep flavor.
- Don’t skimp on time – Low and slow makes beef fall-apart tender.
- Warm milk – Add warm milk to potatoes for creamier texture.
Storage Instructions
Cool leftovers, store in airtight containers in the fridge for up to 4 days. Reheat roast gently in the oven with a splash of broth. Mashed potatoes reheat best on the stove with a little milk stirred in.
FAQ Section
What cut of beef works best for a Pot Roast with Mashed Potatoes Recipe?
Chuck roast is ideal it’s marbled and gets tender with slow cooking. Brisket or round roast also work.
Can I make this Pot Roast with Mashed Potatoes Recipe ahead of time?
Yes! Cook a day before, store in the fridge, then gently reheat. Flavors deepen overnight.
How do I make the mashed potatoes extra creamy in this recipe?
Use Yukon Golds, mash while hot, and stir in warm butter and milk.
What side dishes go well with Pot Roast and Mashed Potatoes?
Try creamy chicken and rice casserole or a crisp salad for balance.
How should I store and reheat leftovers from this Pot Roast with Mashed Potatoes Recipe?
Keep refrigerated up to 4 days. Reheat with a splash of broth or milk for moisture.
Conclusion
This Pot Roast with Mashed Potatoes Recipe is pure comfort food magic. Tender beef, buttery potatoes, and savory juices create a meal worth sharing. Try it this week, snap a photo, and tag us on Instagram or TikTok. Don’t forget to subscribe to our newsletter for more family-friendly favorites like irresistibly tender instant pot chuck roast with gravy and hearty farmhouse hamburger potato bake.
