Pot Roast over Mashed Potatoes is the ultimate comfort meal, featuring tender, slow-cooked beef served over creamy mashed potatoes. This dish is perfect for a hearty family dinner, combining rich flavors and a melt-in-your-mouth texture that will warm you up on even the coldest of days. Let’s make this delicious classic that everyone will love!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Pot Roast
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
For the Mashed Potatoes
- 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- 1/2 cup heavy cream or whole milk
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
Instructions
Step 1: Prepare and Sear the Pot Roast
- Season the Roast: Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, thyme, and rosemary.
- Sear the Roast: In a large skillet over medium-high heat, heat the olive oil. Sear the roast on all sides for 3-4 minutes per side, or until browned. Transfer the seared roast to a slow cooker.
Step 2: Add Vegetables and Liquid
- Add Vegetables: Add the chopped onion, garlic, and carrots to the slow cooker around the roast.
- Add Liquid: Pour in the beef broth, red wine (if using), and Worcestershire sauce. Add the bay leaves to the slow cooker.
Step 3: Slow Cook the Pot Roast
- Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, or until the roast is fork-tender and falls apart easily.
Step 4: Prepare the Mashed Potatoes
- Boil the Potatoes: About 30 minutes before the pot roast is finished, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add the heavy cream (or milk) and butter, and mash until smooth. Season with salt and black pepper to taste.
Step 5: Serve
- Shred the Roast: Remove the pot roast from the slow cooker and shred it with two forks. Discard the bay leaves.
- Serve: Serve the shredded pot roast over a generous helping of mashed potatoes, and spoon some of the cooking juices over the top for extra flavor.
Cook’s Notes and Tips
- Searing the Roast: Searing the roast before adding it to the slow cooker helps lock in flavor and adds depth to the dish.
- Wine Substitute: If you prefer not to use wine, simply replace it with an equal amount of beef broth.
- Tenderness Test: The pot roast is ready when it easily pulls apart with a fork. If it feels tough, it needs more time to cook.
Variations
- Vegetable Additions: Add baby potatoes, parsnips, or celery to the slow cooker for more veggies.
- Herb Variation: Use fresh herbs like thyme, rosemary, or parsley for added freshness.
- Creamy Mashed Potatoes: For extra creamy mashed potatoes, add a dollop of sour cream or cream cheese.
Serving Suggestions
- Green Beans: Serve with steamed or sautéed green beans for added freshness.
- Dinner Rolls: Pair with warm dinner rolls to soak up the rich gravy.
- Roasted Vegetables: Roasted Brussels sprouts or asparagus make a great side dish to balance the richness of the pot roast.
Frequently Asked Questions (FAQs)
Can I Make This in the Oven Instead of a Slow Cooker?
Yes, you can cook the pot roast in a Dutch oven. Preheat the oven to 325°F (165°C), cover, and bake for 3-4 hours or until tender.
How Do I Store Leftovers?
Store any leftover pot roast and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I Freeze Pot Roast?
Yes, you can freeze shredded pot roast. Let it cool completely, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Can I Use a Different Cut of Beef?
Yes, you can use brisket or round roast instead of chuck roast, though the cooking time may vary slightly. Chuck roast is ideal for its marbling, which results in a tender and flavorful roast.
Pot Roast over Mashed Potatoes is the ultimate comfort meal, offering tender, slow-cooked beef and creamy mashed potatoes that are perfect for any occasion. Whether you’re making this for a cozy Sunday dinner or a special gathering, this dish will bring warmth and satisfaction to the table. Set it up in the morning, let it slow cook all day, and enjoy a classic, comforting meal with your loved ones.
Happy Cooking!