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To create the perfect pot roast, you need to pick the right beef cut. The beef chuck roast is ideal. It has fat and flavor, which makes it tender when cooked slowly. Look for a piece with good marbling. This fat will melt and keep the meat moist.

Pot Roast over Mashed Potatoes

Elevate your dinner experience with savory pot roast over creamy mashed potatoes! Discover how to select the best cuts of beef and master the cooking methods for a tender, flavorful meal. With easy tips for creamy mashed potatoes and delicious sides, this classic comfort food will warm your heart. Click through for the full recipe and bring this heartwarming dish to your next family gathering or cozy night in!
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Ingredients
  

3-4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

3 large carrots, sliced

3 stalks celery, sliced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

2 lbs potatoes, peeled and chopped

½ cup milk

4 tablespoons butter

Fresh parsley, for garnish

Instructions
 

Sear the Roast: In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the oil is shimmering, sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set it aside on a plate.

    Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent.

      Build the Flavor: Return the roast to the pot. Pour in the beef broth, scraping the bottom of the pot to deglaze any flavorful bits stuck to the bottom. Add the sliced carrots, celery, thyme, rosemary, and bay leaf.

        Slow Cook: Bring the broth to a gentle simmer. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the roast to cook gently for about 3-4 hours or until the meat is tender and easily shreds with a fork.

          Prepare the Mashed Potatoes: While the roast is cooking, place the peeled and chopped potatoes into a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender (approximately 15-20 minutes). Drain the water when done.

            Mash & Mix: In the same pot, add the milk and butter to the hot potatoes. Mash until creamy and smooth. Adjust seasoning with salt and pepper to taste.

              Serve: Once the pot roast is finished cooking, remove it from the pot and let it rest for about 10 minutes. Shred or slice the meat against the grain.

                Plate it Up: Serve a generous portion of creamy mashed potatoes on each plate topped with the herb-infused pot roast. Spoon some of the cooking liquid over the meat for added flavor.

                  Garnish: Sprinkle fresh parsley on top for a burst of color and freshness.

                    Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6