Classic Pot Roast with Mashed Potatoes and Carvy

This is the ultimate comfort food meal. A classic pot roast is all about slow cooking a tough cut of meat until it becomes incredibly tender and flavorful, surrounded by hearty vegetables, all served over creamy mashed potatoes.

Here is a comprehensive, foolproof recipe for a classic Pot Roast with Gravy, served with Mashed Potatoes and Carrots.

Classic Pot Roast with Mashed Potatoes and Carvy

This recipe uses a low-and-slow braising method for a fall-apart tender roast and a rich, deeply flavored gravy.

Prep time: 30 minutes
Cook time: 3-4 hours
Serves: 6-8

Ingredients

For the Pot Roast:

1 (3-4 lb) chuck roast or bottom round roast
2 tablespoons olive oil
1 large yellow onion, roughly chopped
4-5 cloves garlic, smashed
4 large carrots, peeled and cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks (optional, for flavor base)
2 lbs Yukon Gold or Russet potatoes, peeled and cut into large chunks (for roasting with the meat)
3 cups beef broth (low sodium preferred)
1 cup red wine (like Cabernet Sauvignon) or additional beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Salt and black pepper, to taste

For the Mashed Potatoes (if making separately):

2 lbs Russet or Yukon Gold potatoes, peeled and quartered
½ cup (1 stick) butter
½ – ¾ cup warm whole milk or half-and-half
½ cup sour cream (optional, for extra creaminess)
Salt and white pepper, to taste

For the Gravy (optional, from drippings):

¼ cup all-purpose flour
¼ cup cold water or beef broth

Instructions

Part 1: The Pot Roast

Preheat and Season: Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. This is crucial for a good sear. Generously season all sides with salt and black pepper.
Sear the Roast: In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully place the roast in the pot. Sear without moving it for 4-5 minutes per side, until a dark brown crust forms. Remove the roast and set it aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook for 5-6 minutes, until the onions are softened. Add the garlic and tomato paste and cook for 1 more minute until fragrant.
Deglaze: Pour in the red wine (or broth), scraping the bottom of the pot with a wooden spoon to lift all the browned bits (this is flavor!). Let it simmer for 2-3 minutes.
Braise: Return the seared roast to the pot, along with any accumulated juices. Pour in the beef broth and Worcestershire sauce. The liquid should come about halfway up the sides of the roast. Add the rosemary, thyme, and bay leaves. Bring to a simmer.
Slow Cook: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 to 4 hours. For the last 1.5 hours, add the peeled potato chunks to the pot so they can cook in the flavorful liquid.

Part 2: The Mashed Potatoes (If Making Separately)

While the roast is cooking, place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes completely and return them to the hot pot for a minute to evaporate any residual moisture.
Mash the potatoes with a potato masher or ricer. Add the butter and stir until melted. Gradually add the warm milk and sour cream (if using), beating until smooth and creamy. Season to taste with salt and white pepper. Keep warm.

Part 3: Finishing the Roast and Making Gravy

Check for Doneness: The roast is done when it is fork-tender and easily shreds.
Rest the Meat: Carefully remove the pot from the oven. Transfer the roast and the vegetables to a platter and tent loosely with foil to keep warm. Let the roast rest for at least 15-20 minutes before slicing or shredding.
Make the Gravy: Strain the cooking liquid from the pot into a fat separator or a bowl. Skim off the excess fat from the top. Pour about 4 cups of the defatted liquid back into the Dutch oven and bring to a simmer.
In a small bowl, make a “slurry” by whisking the ¼ cup of flour with the ¼ cup of cold water until smooth. While whisking the simmering liquid constantly, slowly drizzle in the flour slurry.
Continue to cook, whisking, for 3-5 minutes until the gravy has thickened to your desired consistency. Taste and adjust seasoning.

To Serve:
Place a generous scoop of creamy mashed potatoes on a plate. Top with slices or chunks of the tender pot roast, the cooked carrots and potatoes from the pot, and ladle the rich gravy over everything.

Chef’s Tips for Success

The Right Cut: Chuck roast is ideal because its high fat content and connective tissue break down during slow cooking, resulting in incredible tenderness.
Don’t Skip the Sear: Searing creates a deep, complex flavor through the Maillard reaction. It’s the foundation of a great pot roast.
Low and Slow is Key: Cooking at a low temperature for a long time is what transforms a tough cut into a tender masterpiece. Rushing it will yield tough meat.
Let it Rest: Resting allows the meat’s juices to redistribute, ensuring a moist roast.
Slow Cooker Option: Follow steps 1-4 on the stovetop. Then transfer everything to a slow cooker. Cook on LOW for 8-9 hours or on HIGH for 5-6 hours. Thicken the gravy separately at the end.