Description
Indulge in the ultimate comfort meal with this Classic Pot Roast served with creamy mashed potatoes and rich, savory gravy. Tender chuck roast slow-cooked to perfection, paired with buttery mashed potatoes, and smothered in a delicious homemade gravy—this hearty meal is the epitome of home-cooked bliss!
Ingredients
- 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
- 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
- 2 tbsp butter (for gravy)
- 2 tbsp flour (for gravy)
- 2 cups (500ml) pot roast drippings (strained)
Instructions
- Preheat your oven to 300°F (150°C).
- 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).
- Remove the roast and set aside. In the same pot, add the onions, carrots, and garlic, and sauté for 3-4 minutes until softened.
- 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.
- Cover and transfer to the oven. Roast for 3-4 hours, or until the beef is fork-tender and easily falls apart.
- While the roast is cooking, make 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.
- Mash the potatoes with butter, sour cream, and milk (or cream) until smooth and creamy. Season with salt to taste.
- For the gravy: After removing the roast from the pot, pour the drippings into a saucepan. Heat over medium and melt butter. Whisk in flour to create a roux, and cook for 1-2 minutes. Slowly whisk in the strained drippings, and cook until thickened (5-6 minutes).
- Slice the pot roast and serve over mashed potatoes, smothered in gravy. Enjoy your comforting, classic meal!
Notes
- You can substitute the chuck roast with brisket or round roast if preferred.
- Make sure to use Yukon Gold potatoes for the creamiest mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg
