This classic pot roast with creamy mashed potatoes is the kind of comfort food I turn to when I need something hearty, nostalgic, and deeply satisfying. Slow-cooked to perfection, the beef chuck roast turns tender and flavorful while the creamy mashed potatoes soak up every bit of the rich gravy.

Pot Roast with Creamy Mashed Potatoes

Why You’ll Love This Recipe

I love how this pot roast delivers on every level—tender beef, flavorful vegetables, and a savory, homemade gravy that tastes like it simmered all day (because it did). The mashed potatoes are creamy and buttery, the perfect pairing for the roast. It’s a go-to recipe for Sunday dinners, cozy holidays, or when I simply want a no-fuss meal that feeds the whole family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pot Roast:

3–4 lb beef chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into chunks
3 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional, or use more broth)
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For the Creamy Mashed Potatoes:

2½ lbs russet or Yukon gold potatoes, peeled and cubed
½ cup butter
¾ cup heavy cream (or milk)
Salt and pepper, to taste

Directions

I start by seasoning the chuck roast generously with salt and pepper.
In a large Dutch oven, I heat the olive oil over medium-high heat and sear the roast on all sides until browned. Then I remove it and set it aside.
In the same pot, I sauté the onions, garlic, carrots, and celery until softened.
I stir in the tomato paste, then deglaze the pot with red wine, scraping up any browned bits.
I add the beef broth, herbs, and bay leaves, then return the roast to the pot.
I cover and cook it in a 325°F (163°C) oven for about 3 to 3½ hours, until the meat is tender and pulls apart easily.
While the roast cooks, I boil the potatoes in salted water until fork-tender, about 20–25 minutes.
I drain the potatoes, then mash them with butter and warm cream until smooth and creamy.
When the roast is done, I remove the herbs and bay leaves, then shred the beef and serve it over a bed of mashed potatoes, ladled with the rich gravy from the pot.

Servings and timing

This recipe serves about 6 to 8 people. The total cooking time is approximately 4 hours, including prep and slow roasting.

Variations

I sometimes swap the red wine for balsamic vinegar or skip it altogether if I want a simpler flavor.
For a richer mash, I use sour cream or cream cheese instead of just cream.
If I’m short on time, I prepare this in a slow cooker or pressure cooker, adjusting the liquid accordingly.
I occasionally add mushrooms for a deeper umami flavor in the roast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I gently warm the roast and potatoes in a covered dish in the oven at 300°F (150°C) or microwave smaller portions with a splash of broth or cream to keep everything moist. This dish also freezes well for up to 2 months.

FAQs

What’s the best cut of beef for pot roast?

I always use beef chuck roast for its rich marbling and tenderness when slow-cooked. It’s perfect for absorbing flavors and becoming melt-in-your-mouth soft.

Can I make this pot roast in a slow cooker?

Yes, I often transfer everything to a slow cooker after searing the beef and sautéing the vegetables. I cook it on low for 8–9 hours or on high for 4–5 hours.

How do I thicken the gravy?

If the gravy is too thin, I mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the pot during the last 10 minutes of cooking, letting it simmer until thickened.

Can I make the mashed potatoes ahead of time?

Yes, I make them a day ahead and store them in the fridge. When reheating, I add a bit more cream or milk to bring back the smooth texture.

What vegetables can I add?

I sometimes add parsnips, turnips, or even chunks of sweet potato along with the carrots and celery to switch things up.

Conclusion

This pot roast with creamy mashed potatoes is a time-honored dish that I keep coming back to for its flavor and comfort. Whether it’s for a special gathering or just a comforting meal after a long day, it never fails to satisfy. It’s easy to customize, feeds a crowd, and leaves everyone asking for seconds.