Description

Classic Pot Roast with Mashed Potatoes & Gravy is a hearty and comforting slow-cooked beef dish served with creamy mashed potatoes and rich homemade gravy. Perfectly tender and full of nostalgic flavors, this recipe uses simple pantry ingredients and is versatile enough to customize with your favorite herbs and spices. Ideal for family dinners or cozy nights in, it promises melt-in-your-mouth beef, creamy potatoes, and luscious gravy for a timeless classic meal.

Ingredients

Scale

Beef and Roasting Ingredients

3 to 4 lbs beef chuck roast
Salt and freshly ground black pepper, to taste
2 tablespoons oil (vegetable or olive oil)
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
3 garlic cloves, peeled and smashed
2 cups beef broth
1 cup red wine (optional)
2–3 sprigs fresh rosemary (optional)
2–3 sprigs fresh thyme (optional)
1–2 bay leaves (optional)

Mashed Potatoes Ingredients

2 to 3 lbs potatoes (Russet or Yukon Gold), peeled and chopped
4 tablespoons butter, warmed
1/2 to 3/4 cup warm cream or milk
Salt and pepper, to taste

Gravy Thickening Ingredients

2 tablespoons all-purpose flour or cornstarch
2 tablespoons cold water (for slurry)

Instructions

Prep the Meat and Vegetables: Begin by patting the beef chuck roast dry with paper towels to ensure a nice sear. Season generously with salt and pepper on all sides. Peel and roughly chop carrots, onions, and garlic, setting aside for later use with the roast.
Sear the Roast: Heat a heavy-bottomed skillet or Dutch oven over medium-high heat. Add a touch of oil and sear the roast on all sides until it develops a deep, caramelized crust. This step locks in flavor and creates a rich base for the gravy.
Deglaze and Build the Braising Liquid: Remove the roast briefly and add onions, carrots, and garlic to the pot, sautéing them until fragrant and lightly browned. Pour in beef broth and optionally red wine, scraping up any browned bits from the bottom of the pan for extra depth. Return the roast to the pot along with fresh herbs.
Slow Cook the Roast: Cover the pot and transfer it to a preheated oven at 325°F (165°C). Let it cook low and slow for about 3 to 4 hours, or until the beef is fork-tender and pulls apart easily. The low temperature ensures tender, juicy meat and infused flavors.
Make the Mashed Potatoes: While the roast is cooking, peel and chop potatoes into even chunks. Boil in salted water until fork-tender, then drain thoroughly. Mash the potatoes with warm butter, warm cream, salt, and pepper until creamy and smooth.
Prepare the Gravy: Once the roast is done, remove it along with the vegetables. Strain the cooking liquid to remove solids, then return it to the pot. Whisk in a slurry made from flour or cornstarch mixed with cold water to thicken the broth into a silky gravy. Adjust seasoning as needed.
Serve: Slice or shred the roast, plate with a generous scoop of mashed potatoes, and ladle warm gravy on top. Enjoy immediately for a classic comfort food experience.

Notes

Sear the beef well to develop deep, rich flavors that enhance the gravy.
Use a heavy pot like a Dutch oven or cast-iron skillet for even heat distribution.
Cook the roast low and slow to break down tough meat fibers for tender results.
Season gradually, adjusting salt and pepper at each stage for balanced taste.
Let the roast rest before slicing to retain juices and maximize tenderness.
Use warm butter and cream when mashing potatoes to keep them fluffy and smooth.

Nutrition

Serving Size: 1 serving (approximate)
Calories: 550 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 120 mg

Keywords: pot roast, mashed potatoes, gravy, comfort food, slow cooked beef, classic recipe, hearty meal