Of course! This is the ultimate comfort food meal. A perfectly cooked pot roast is tender, flavorful, and falls apart with a fork, paired with creamy, buttery mashed potatoes. This recipe will guide you through both components to create a classic, unforgettable dinner.
Classic Pot Roast with Creamy Mashed Potatoes
This recipe uses a low-and-slow oven method for the most tender and flavorful results.
Prep Time: 30 minutes
Cook Time: 3 – 4 hours (mostly hands-off)
Serves: 6-8
Ingredients
For the Pot Roast:
· 1 (3-4 pound) chuck roast or boneless beef rump roast
· 2 tablespoons olive oil
· Salt and freshly ground black pepper
· 1 large onion, chopped
· 3-4 large carrots, peeled and cut into 2-inch chunks
· 3-4 celery stalks, cut into 2-inch chunks
· 4-6 cloves garlic, minced
· 2 tablespoons tomato paste
· 1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional beef broth
· 2-3 cups low-sodium beef broth
· 1 tablespoon Worcestershire sauce
· 2-3 sprigs fresh thyme (or 1 tsp dried)
· 2-3 sprigs fresh rosemary (or 1 tsp dried)
· 2 bay leaves
For the Mashed Potatoes:
· 3 pounds russet or Yukon Gold potatoes, peeled and quartered
· ½ cup (1 stick) unsalted butter
· ¾ – 1 cup warm whole milk or heavy cream
· ½ cup sour cream (optional, for extra creaminess)
· Salt and white pepper to taste
Instructions
