Classic Pot Roast with Mashed Potatoes & Rich Gravy Recipe

Why You’ll Love This Recipe

This recipe is the ultimate comfort food with its tender chuck roast, sweet vegetables, and creamy mashed potatoes. Slow-roasting the beef ensures that every bite is melt-in-your-mouth tender, while the rich, flavorful gravy brings everything together in perfect harmony. The mashed potatoes are decadently creamy, thanks to the addition of sour cream and butter. It’s the kind of meal that makes you feel warm and cozy inside—perfect for any day when you’re craving something hearty.

Ingredients

For the Pot Roast:

• 3-4 lbs (1.5 kg) chuck roast (fat cap on for juiciness)

• 2 tbsp olive oil

• 1 lb (500g) carrots, cut into chunks

• 1 large onion, sliced

• 4 garlic cloves, smashed

• 2 cups (500ml) beef broth

• 1 cup extra broth

• 2 tbsp tomato paste

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

• Salt & pepper to taste

For the Mashed Potatoes:

• 3 lbs (1.5 kg) Yukon Gold potatoes, peeled & cubed

• ½ cup (120ml) whole milk or cream

• 4 tbsp butter

• ½ cup (120ml) sour cream (secret to creaminess!)

• Salt to taste

For the Gravy:

• 2 tbsp butter

• 2 tbsp flour

• 2 cups (500ml) pot roast drippings (strained)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pot Roast:

1. Preheat your oven to 300°F (150°C).

2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chuck roast on all sides until a nice sear forms (about 4-5 minutes per side).

3. Remove the roast and set aside. In the same pot, add the onions, carrots, and garlic, and sauté for 3-4 minutes until softened.

4. Stir in tomato paste and cook for another 2 minutes. Add the beef broth, extra broth, rosemary, thyme, bay leaves, salt, and pepper. Place the roast back into the pot.

5. Cover and transfer to the oven. Roast for 3-4 hours, or until the beef is fork-tender and easily falls apart.

For the Mashed Potatoes:

1. While the roast is cooking, prepare the mashed potatoes: In a large pot, boil the peeled and cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain well.

2. Mash the potatoes with butter, sour cream, and milk (or cream) until smooth and creamy. Season with salt to taste.

For the Gravy:

1. After removing the roast from the pot, pour the drippings into a saucepan. Heat over medium and melt butter.

2. Whisk in flour to create a roux, and cook for 1-2 minutes.

3. Slowly whisk in the strained drippings, and cook until thickened (5-6 minutes).

To Serve:

1. Slice the pot roast and serve over mashed potatoes, smothered in gravy. Enjoy your comforting, classic meal!

Servings and timing

• Servings: 6 servings

• Prep Time: 20 minutes

• Cooking Time: 4 hours

• Total Time: 4 hours 20 minutes

Variations

• Vegetable Add-ins: Add parsnips, turnips, or even potatoes to the roasting pot to infuse the dish with more flavors.

• Smoky Flavor: For a smoky twist, try adding smoked paprika or smoked salt to the roast or gravy.

• Herb Variations: You can also experiment with fresh herbs like oregano or parsley if you want a different flavor profile in your pot roast.

Storage/Reheating

Store any leftover pot roast, mashed potatoes, and gravy in separate airtight containers in the refrigerator for up to 3 days. To reheat, warm the roast in a covered dish in the oven or microwave. Reheat the mashed potatoes in a pot on the stove with a little added milk or cream to maintain creaminess. Gravy can be reheated on the stove as well, stirring occasionally until warmed through.

For longer storage, you can freeze the roast, mashed potatoes, and gravy separately for up to 3 months. When reheating from frozen, let them thaw in the fridge overnight and then reheat gently.

FAQs

1. Can I use a different cut of beef for pot roast?

Yes, you can use other cuts like brisket or round roast, but chuck roast is ideal for its marbling and tenderness when slow-cooked.

2. Can I make this dish in a slow cooker?

Yes! You can brown the roast and sauté the vegetables, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

3. Can I make mashed potatoes ahead of time?

Yes, you can prepare mashed potatoes ahead of time and store them in the refrigerator. Reheat on the stove with a little milk or butter to keep them creamy.

4. What should I serve with this dish?

Serve this dish with a green vegetable like steamed broccoli or green beans for a well-rounded meal. A side salad can also add some freshness to balance out the richness of the roast.

5. How do I get the pot roast tender?

Slow-cooking the pot roast at a low temperature (300°F/150°C) for several hours ensures that the connective tissues break down and the meat becomes fork-tender.

6. Can I make this recipe ahead of time?

Yes, you can make both the pot roast and mashed potatoes ahead of time and refrigerate them. They taste even better the next day after the flavors have had time to meld.

7. How do I make the gravy without drippings?

If you don’t have drippings, you can use beef broth as a substitute. Simply add beef broth to a roux (flour and butter mixture) and season to taste.

8. Can I use instant mashed potatoes?

While homemade mashed potatoes are always the best for this recipe, you can use instant mashed potatoes in a pinch if you’re short on time.

9. How can I make the gravy thicker?

If your gravy is too thin, you can add a little more flour to the roux and cook it for a few more minutes to thicken it.

10. What’s the best way to store leftover roast beef?

Store leftover roast beef in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months and reheat it later.

Conclusion

Classic Pot Roast with Mashed Potatoes and Rich Gravy is the ultimate comfort food that never goes out of style. It’s hearty, filling, and perfect for family gatherings or special occasions. The tender, juicy roast paired with creamy mashed potatoes and savory gravy will make everyone feel at home. Give this recipe a try, and enjoy the delicious flavors that come from slow-roasting, simmering, and the love that goes into every bite.