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To make a great pot roast, you need a few key ingredients. Start with a 3-4 lbs beef chuck roast. This cut is perfect for slow cooking and becomes tender. You will also need 4 cups of beef broth to keep the meat juicy. For flavor, add 4 large carrots, 2 large onions, and 4 cloves of minced garlic. Don’t forget 2 tablespoons of olive oil for searing and 2 tablespoons of Worcestershire sauce for that rich umami taste. Season with salt, pepper, 1 tablespoon of fresh thyme leaves, and 2-3 bay leaves.

Pot Roast over Mashed Potatoes

Discover the ultimate comfort meal with this delicious pot roast over mashed potatoes recipe! Perfectly seasoned, tender beef chuck roast simmered in savory broth paired with creamy mashed potatoes make for a heartwarming dish. Learn essential tips and ingredients to impress your family with rich flavors. Click through for the complete recipe and bring this savory comfort meal to your dinner table tonight!
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Ingredients
  

3-4 lbs beef chuck roast

4 cups beef broth

4 large carrots, cut into large chunks

2 large onions, quartered

4 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2-3 bay leaves

Salt and pepper to taste

6 large potatoes, peeled and diced

½ cup milk

4 tablespoons butter

½ cup sour cream (optional)

Fresh parsley for garnish (optional)

Instructions
 

Sear the Roast: Heat olive oil in a large, heavy pot over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

    Sauté the Vegetables: In the same pot, add the quartered onions and minced garlic. Sauté for about 2-3 minutes until fragrant.

      Combine Ingredients: Return the seared roast to the pot. Add the beef broth, Worcestershire sauce, fresh thyme, bay leaves, and add the large chunks of carrots.

        Cook the Roast: Cover the pot with a lid and bring it to a simmer. Reduce the heat to low and let it cook for about 4-5 hours or until the meat is fall-apart tender, turning the roast halfway through.

          Make the Mashed Potatoes: While the roast is cooking, place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes). Drain the water and return the potatoes to the pot.

            Mash Potatoes: Add milk, butter, and sour cream (if using) to the potatoes. Mash until creamy and smooth. Season with salt and pepper to taste.

              Serve: Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing. Discard the bay leaves. Serve the pot roast over a generous scoop of mashed potatoes and spoon the vegetables and broth over the top.

                - Prep Time: 30 minutes | Total Time: 5 hours | Servings: 6-8

                  Presentation Tips: Plate a mound of creamy mashed potatoes, place a few slices of pot roast on top, and generously ladle the rich broth and vegetables over the meat. Garnish with fresh parsley for a pop of color and freshness!