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Braised Pot Roast with Mashed Potatoes Recipe

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3.9 from 39 reviews

This comforting Braised Pot Roast recipe features a tender, flavorful beef chuck roast slow-cooked in a rich broth with carrots, garlic, and fresh herbs. Served alongside creamy mashed potatoes seasoned with garlic and buttery goodness, this dish is perfect for a hearty family dinner or special occasion.

Ingredients

Pot Roast

  • 1 (3-4 pound) beef chuck roast
  • Salt and black pepper, to taste
  • 2 tablespoons flour
  • 1 yellow onion, thinly sliced
  • 6 cloves garlic, chopped
  • 2 cups carrots, largely chopped
  • 2 tablespoons tomato paste
  • 2 cups broth (beef or vegetable)
  • 2 bay leaves
  • 2 tablespoons chopped fresh thyme
  • 1/2 cup fresh parsley

Mashed Potatoes

  • 1 pound small to medium potatoes
  • 2 tablespoons salted butter
  • 1/2 cup milk or cream cheese, at room temperature
  • 1 teaspoon garlic powder
  • Flaky sea salt, to taste

Instructions

  1. Prepare the Roast: Season the beef chuck roast generously with salt and black pepper. Lightly coat the roast with 2 tablespoons of flour, shaking off any excess to create a slight crust for browning.
  2. Sear the Roast: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil, then brown the roast on all sides until a deep golden crust forms. Remove the roast from the pot and set aside.
  3. Sauté Vegetables: In the same pot, add the thinly sliced yellow onion and chopped garlic. Cook until softened and fragrant, about 3-4 minutes. Stir in 2 cups of largely chopped carrots and 2 tablespoons of tomato paste; cook for an additional 2 minutes to develop flavors.
  4. Deglaze and Braise: Pour in 2 cups of broth, scraping the bottom of the pot to loosen browned bits. Add 2 bay leaves and 2 tablespoons of chopped fresh thyme. Return the seared roast to the pot, nestling it among the vegetables and liquid. Bring to a simmer, then reduce heat to low and cover with a lid. Braise for about 3 to 4 hours, or until the meat is fork-tender and pulls apart easily.
  5. Prepare Mashed Potatoes: While the roast is braising, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return them to the pot. Add 2 tablespoons of salted butter, 1/2 cup milk or cream cheese, and 1 teaspoon garlic powder. Mash until smooth and creamy. Season with flaky sea salt to taste.
  6. Finish and Serve: Once the roast is tender, remove it from the pot and tent with foil to rest. Discard bay leaves. Stir fresh parsley into the braising liquid for added brightness. Slice or shred the roast, serve it with the vegetables and sauce, alongside the creamy mashed potatoes. Garnish with additional fresh parsley if desired.

Notes

  • For extra depth of flavor, brown the roast in batches to avoid overcrowding the pot.
  • You can substitute fresh thyme with dried thyme, using 1 teaspoon instead of 2 tablespoons.
  • If cream cheese is not preferred in mashed potatoes, substitute with heavy cream or whole milk.
  • To make this recipe in a slow cooker, sear the meat and sauté vegetables on the stovetop, then transfer all to slow cooker and cook on low for 7-8 hours.
  • Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://recipethrive.com/braised-pot-roast-with-mashed-potatoes-recipe/