Here’s a classic, hearty pot roast meal with carrots, mashed potatoes, and gravy — perfect for a comforting dinner.
🥩 Pot Roast with Carrots, Mashed Potatoes, and Gravy
Ingredients
For the Pot Roast:
- 3–4 lb beef chuck roast
- Salt & black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can use more broth instead)
- 2 tablespoons tomato paste
- 4–5 large carrots, peeled and cut into chunks
- 3–4 stalks celery, chopped (optional)
- 2–3 sprigs fresh rosemary or 1 teaspoon dried
- 2–3 sprigs fresh thyme or 1 teaspoon dried
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and chopped
- 4 tablespoons butter
- ½ cup milk or cream
- Salt & pepper, to taste
For the Gravy:
- 2 tablespoons flour (or cornstarch for gluten-free)
- 1 cup cooking liquid from pot roast
Instructions
1️⃣ Sear the Roast
- Pat roast dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the roast 4–5 minutes per side until browned. Remove and set aside.
2️⃣ Sauté Aromatics
- In the same pot, add onions and garlic, sauté 2–3 minutes until fragrant.
- Stir in tomato paste and cook 1 minute.
3️⃣ Braise the Roast
- Return the roast to the pot.
- Add beef broth, red wine, rosemary, and thyme.
- Bring to a simmer, then cover and transfer to preheated oven at 325°F (160°C) for 2.5–3 hours (or low simmer on stove).
- About 1 hour before done, add carrots (and celery if using).
4️⃣ Make the Mashed Potatoes
- Boil potatoes in salted water until tender (15–20 minutes).
- Drain and mash with butter and milk. Season with salt and pepper.
5️⃣ Make the Gravy
- Remove roast and vegetables from pot and keep warm.
- Pour 1 cup of cooking liquid into a small saucepan.
- Whisk in 2 tablespoons flour over medium heat until thickened. Adjust consistency with more broth if needed.
6️⃣ Serve
- Slice or shred the roast.
- Plate with carrots and mashed potatoes.
- Pour gravy over everything.
🍽️ Tips & Variations
- Slow cooker version: Cook roast, onions, carrots, and broth on low 8 hours; add celery in last 2 hours.
- Extra flavor: Add 1–2 bay leaves to the braising liquid.
- Creamier mashed potatoes: Add roasted garlic or cream cheese.
- Gluten-free gravy: Use cornstarch slurry instead of flour.
If you want, I can also give a one-pot version where potatoes cook with the roast so cleanup is minimal and the potatoes soak up all the flavors.
Do you want me to do that?
