Beef Pot Roast with Potatoes

🥩 Beef Pot Roast with Potatoes, Carrots & Mashed Potatoes

✅️ Ingredients:

➡️For the Pot Roast:

◾️ 3–4 lbs beef chuck roast

◾️ 2 tbsp olive oil

◾️ 1 large onion, chopped

◾️ 4 cloves garlic, minced

◾️ 4 cups beef broth

◾️ 2 tbsp tomato paste

◾️ 1 tbsp Worcestershire sauce

◾️ 1 tsp dried thyme

◾️ 1 tsp dried rosemary

◾️ 2 bay leaves

◾️ Salt & pepper to taste

◾️ 6 large carrots, peeled & cut into chunks

◾️ 6 large potatoes, peeled & cut into chunks

➡️For the Mashed Potatoes:

◾️ 4 large potatoes, peeled & cubed

◾️ 1/2 cup unsalted butter

◾️ 1/2 cup whole milk

◾️ Salt & pepper to taste

✅️ Directions:

👉 1. Prepare the Pot Roast

Preheat oven to 325°F (165°C).

Heat olive oil in a large oven-safe pot over medium-high heat.

Season beef roast with salt & pepper, sear on all sides until browned. Remove & set aside.

In the same pot, cook onion 3–4 min, add garlic & cook 1 min more.

Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.

Return beef to pot, cover, and transfer to oven.

Roast for 3–4 hrs until fork-tender, adding carrots & potatoes halfway through.

👉 2. Prepare the Mashed Potatoes

Boil cubed potatoes in water 15–20 min until tender.

Drain, add butter & milk, then mash until smooth.

Season with salt & pepper to taste.

👉 3. Assemble & Serve

Slice roast, arrange with carrots & potatoes on a serving platter.

Spoon sauce over the top.

Serve with mashed potatoes on the side.

💡 Tips for the Best Pot Roast:

◾️ Sear the beef well for a richer, deeper flavor.

◾️ Let the roast rest 10 minutes before slicing so juices stay inside.

◾️ Use Yukon Gold potatoes for creamier mashed potatoes.

⏱ Prep Time: 15 min | Cook Time: 4 hrs | Total: 4 hrs 15 min

🍽 Servings: 6