Here’s a comforting, classic beef pot roast with tender carrots, potatoes, and creamy mashed potatoes—slow-cooked, hearty, and perfect for a family-style meal.
Ingredients
For the pot roast:
- 1.5–2 kg beef chuck roast
- Salt & black pepper
- 2 tbsp oil
- 1 onion (sliced)
- 3–4 cloves garlic (minced)
- 2 cups beef broth
- 2 tbsp tomato paste (optional, for depth)
- 1 tsp dried thyme or rosemary
- 3–4 carrots (chunked)
- 4–5 potatoes (peeled and halved or quartered)
For mashed potatoes:
- 4 large potatoes
- 3 tbsp butter
- ½ cup milk (warm)
- Salt to taste
Instructions
1. Sear the beef
Season the roast generously with salt and pepper. Heat oil in a heavy pot (Dutch oven if you have one) and sear all sides until browned—this builds flavor.
2. Build the base
Remove the roast briefly. In the same pot, sauté onion and garlic until softened. Stir in tomato paste, then pour in beef broth and add herbs.
3. Slow cook
Return the beef to the pot. Cover and cook:
- Oven: 160°C (325°F) for 3–4 hours, or
- Stovetop: very low simmer for the same time
4. Add vegetables
About halfway through cooking, add carrots and potatoes around the roast so they absorb all that flavor.
5. Check for doneness
The beef should be fork-tender and easy to pull apart.
Mashed Potatoes
1. Boil
Cut potatoes into chunks and boil in salted water until fork-tender.
2. Mash
Drain, then mash with butter, warm milk, and salt until smooth and creamy.
Serving
- Slice or shred the pot roast
- Serve with the cooked carrots and potatoes
- Add a generous scoop of mashed potatoes on the side
- Spoon the rich pan juices (or make a quick gravy) over everything
Tips for that “classic” flavor
- Chuck roast is ideal—it becomes tender and flavorful when slow-cooked
- Let the roast rest 10–15 minutes before slicing
- If you want thicker gravy, mix a little flour or cornstarch with water and stir into the cooking liquid
This is the kind of meal that gets even better the next day. If you want, I can show you a slow cooker version or a pressure cooker (Instant Pot) shortcut.