Description

This classic Pot Roast with Mashed Potatoes recipe features a tender, slow-braised chuck roast cooked with aromatic vegetables and herbs, served alongside creamy mashed potatoes enriched with cream cheese and butter. The roast is oven-baked to perfection in a flavorful broth and finished with a smooth, savory gravy, creating a comforting and hearty meal perfect for family gatherings or cozy dinners.

Ingredients

Scale

Mashed Potatoes

2½ pounds russet potatoes, peeled and cut into one-inch cubes
¾ cup heavy cream (plus extra as needed)
4 tablespoons unsalted butter (½ stick)
½ teaspoon black pepper
4 ounces cream cheese, softened and cut into small cubes
Salt and black pepper, to taste

Pot Roast

2½–3 pounds chuck roast (or rump roast)
2½–3 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons olive oil (or similar cooking oil)
1 large sweet yellow onion, cut into wedges
3 large carrots, scrubbed, ends trimmed, cut into chunks
2–3 cloves garlic, minced or whole
1 tablespoon tomato paste
2 cups low-sodium beef broth (plus more as needed)
2 teaspoons Worcestershire sauce
1 bunch fresh thyme sprigs
2 bay leaves
½–1 tablespoon Dijon mustard

Instructions

Prepare the Potatoes: Peel the russet potatoes and cut them into one-inch cubes. Place the potatoes in a heavy pot with cold, salted water and bring to a boil. Cook the potatoes until fork-tender, approximately 10-12 minutes, then drain thoroughly.
Warm Cream Mixture: While potatoes are cooking, combine the heavy cream, butter, and black pepper in a small saucepan over low heat. Warm the mixture gently until the butter is fully melted, then set aside.
Mash the Potatoes: After draining, return the potatoes to the pot. Add the softened cream cheese. Using a potato ricer, rice the potatoes in batches back into the pot. Pour the warm cream and butter mixture over the potatoes and stir until fully incorporated and smooth. Add additional cream if needed. Season with salt and black pepper to taste.
Preheat and Season the Roast: Preheat your oven to 325°F (163°C). Season the chuck roast evenly on all sides with kosher salt and black pepper.
Sear the Roast: Heat a Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the roast and sear for 3-4 minutes per side until browned. Remove the roast and place it on a plate.
Sauté Vegetables: Add onions and carrots to the Dutch oven and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to caramelize. Add the garlic and tomato paste and continue cooking for another 1-2 minutes to develop flavor.
Add Liquids and Herbs: Pour in the beef broth and Worcestershire sauce, stirring and scraping the browned bits from the bottom of the pot. Return the beef to the pot, then add thyme sprigs and bay leaves. The liquid should come halfway up the side of the meat; add more broth if necessary.
Braise in Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for about 2 hours, then check for doneness. The meat should be tender enough to shred easily with a fork. If not done, continue cooking, checking every 20-25 minutes. A 2½-pound roast generally takes around 3 hours total.
Prepare Gravy and Serve: When the meat is tender, remove it to a clean plate and shred with forks. Add Dijon mustard to the pot and use an immersion blender to blend the cooking liquid and vegetables until smooth, adjusting thickness by adding more broth if necessary. Serve the shredded pot roast topped with the savory gravy alongside the creamy mashed potatoes.

Notes

Use a potato ricer for the smoothest, fluffiest mashed potatoes.
Choosing a well-marbled chuck roast will ensure tender, juicy meat after long braising.
Adjust the thickness of the gravy with beef broth to suit your preference.
For deeper flavor, sear the roast until a rich brown crust forms.
Leftover pot roast can be refrigerated for up to 3 days or frozen for longer storage.
Feel free to add other root vegetables like parsnips or turnips for variation.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: American

Keywords: pot roast, mashed potatoes, slow braised, beef chuck roast, comfort food, oven-braised, creamy mashed potatoes