A true comfort food classic — melt-in-your-mouth beef slow-roasted with carrots, onions, and herbs, served alongside buttery, creamy mashed potatoes. Perfect for Sunday dinner or any day you crave a cozy, home-cooked meal.
Ingredients
For the Pot Roast
- 1 (3–4 lb) beef chuck roast
- Salt & black pepper, to taste
- 2 tbsp all-purpose flour
- 1 yellow onion, thinly sliced
- 6 garlic cloves, chopped
- 2 cups carrots, cut into large chunks
- 2 tbsp tomato paste
- 2 ½ cups beef or vegetable broth
- 1 tbsp balsamic vinegar
- 2 bay leaves
- 2 tbsp fresh thyme, chopped
- ½ cup fresh parsley, chopped
For the Mashed Potatoes
- 1 lb small to medium potatoes
- 2 tbsp salted butter
- ½ cup milk or cream cheese (room temp)
- 1 tsp garlic powder
- Flaky sea salt, to taste
Instructions
- Prep & Season
Preheat oven to 325°F (165°C). Season chuck roast generously with salt and pepper, then dust with flour on all sides. - Assemble in Dutch Oven
Place roast in a large oven-safe pot. Layer onions, garlic, and carrots around it. In a bowl, whisk tomato paste with ½ cup broth and balsamic vinegar, then pour over roast. Add remaining broth, bay leaves, and thyme. - Slow Roast
Cover and roast 3½–5 hours, until beef is fork-tender. Add broth as needed. - Make the Mash
When the roast is nearly done, remove the potatoes from the pot. Mash with butter, milk/cream cheese, garlic powder, and sea salt to taste. - Caramelize the Roast
Uncover and roast for 20 minutes more at 425°F (220°C) to develop a crust. - Serve
Sprinkle roast with parsley, plate alongside mashed potatoes, and spoon gravy over the top.
Quick Info:
- Serves: 6–8
- Prep Time: 20 mins
- Cook Time: 4–5 hrs
- Total Time: 4½–5½ hrs
Tips & Variations:
- Swap in mushrooms, celery, or turnips for more veggie variety.
- Use sour cream or Greek yogurt in the mash for tang.
- For dairy-free, use olive oil and plant-based milk.
- For a slow cooker, reduce broth to 1 cup and cook on low for 8 hrs.
