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To make a great pot roast over creamy mashed potatoes, you need a few key ingredients. Each one plays a vital role in creating rich flavors and a hearty meal.

Pot Roast over Mashed Potatoes

Craving a comforting meal? Discover how to make savory pot roast over creamy mashed potatoes with this easy recipe. Learn about essential ingredients, cooking methods, and delicious tips that will impress your family and friends. This classic dish is perfect for gatherings or cozy nights in. Click through to explore the full recipe and elevate your dinner plans with this hearty comfort food!
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Ingredients
  

3 lbs chuck roast

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

4 cups low-sodium beef broth

4 large carrots, cut into chunks

3 stalks celery, cut into chunks

1 large onion, quartered

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

2 lbs russet potatoes, peeled and quartered

1/2 cup milk

1/4 cup unsalted butter

Salt and pepper to taste

Instructions
 

Prepare the Roast: Pat the chuck roast dry with paper towels. Season it generously with salt, pepper, garlic powder, and onion powder on all sides.

    Sear the Meat: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the roast and sear for about 4-5 minutes on each side until browned. Remove the roast and set it aside.

      Sauté the Aromatics: In the same pot, add the quartered onion, carrots, and celery. Sauté for about 3-4 minutes until slightly softened. Stir in the rosemary and thyme.

        Braise the Roast: Return the seared roast to the pot, and pour in the beef broth. Bring to a simmer, cover with a lid, and reduce heat to low. Let it cook for 3-4 hours, or until the meat is tender and easily shredded with a fork.

          Make the Mashed Potatoes: In the last hour of cooking, place the quartered potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until tender. Drain the potatoes and return them to the pot.

            Mash with Flavor: Add the butter and milk to the drained potatoes, and mash them until creamy. Season with salt and pepper to taste. Keep warm until ready to serve.

              Thicken the Gravy: Once the roast is done, remove it from the pot and keep warm. Skim any excess fat from the surface of the broth. Stir in the cornstarch mixture to thicken the gravy, and cook on medium heat for another 5 minutes until thickened.

                Serve: Slice the pot roast and serve it over a generous scoop of creamy mashed potatoes, drizzled with the thickened gravy.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6