Ultimate Pot Roast With Mashed Potatoes & Roasted Carrots

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Slow-braised, tender, juicy, and full of deep comforting flavor

INGREDIENTS

For the Pot Roast

3–4 lb (1.5–2 kg) chuck roast (best cut for tenderness)

2 tbsp olive oil

2 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 large onion, diced

3–4 cloves garlic, minced

3 carrots, chopped

2 celery stalks, chopped

2 tbsp tomato paste

2 cups beef broth

1 cup water (optional, depending on pot)

1 cup red wine (optional but recommended)

2 bay leaves

1–2 tsp dried thyme or 3–4 fresh thyme sprigs

1 tbsp Worcestershire sauce

1 tbsp cornstarch + 2 tbsp water (for thickening gravy)

For the Mashed Potatoes

5–6 large potatoes (Yukon gold = creamiest)

4 tbsp butter

½ cup heavy cream or warm milk

Salt & pepper to taste

For the Roasted Carrots

3 cups chopped carrots or baby carrots

1 tbsp olive oil

Salt, pepper, and optional honey drizzle

⭐ HOW TO MAKE THE POT ROAST

  1. Season and Sear the Beef
  2. Pat the roast dry.
  3. Season all sides with salt, pepper, garlic powder, onion powder.
  4. Heat olive oil in a heavy pot or Dutch oven.
  5. Sear the beef 4–5 minutes per side until deeply browned.

👉 This step builds deep flavor and gives the gravy its rich color.

  1. Build the Flavor Base
  2. Remove beef temporarily.
  3. In the same pot, add onions, carrots, and celery.
  4. Cook 5–7 minutes until softened.
  5. Add garlic and cook 1 more minute.
  6. Stir in tomato paste and cook until it darkens slightly.

👉 The caramelization improves overall taste.

  1. Add Liquids & Seasonings

Pour in:

Beef broth

Red wine (optional but amazing)

Worcestershire sauce

Add:

Bay leaves

Thyme

Stir well, then return the beef into the pot.

  1. Slow Cook Until Tender

Option A: Oven

Cover and bake at 325°F (165°C) for 3.5–4.5 hours.

Option B: Stovetop

Simmer on low for 3–4 hours, covered.

Option C: Slow Cooker

Cook on Low for 8–9 hours or High for 4–5 hours.

👉 Roast is done when it falls apart easily with a fork.

  1. Make the Gravy
  2. Remove the roast to rest.
  3. Remove bay leaves.
  4. Mix 1 tbsp cornstarch + 2 tbsp cold water.
  5. Stir into the pot and simmer until gravy thickens.

Add salt or pepper to taste.

⭐ MASHED POTATOES

  1. Cook the Potatoes

Peel and chop potatoes

Boil in salted water for 15–20 minutes

Drain well

  1. Mash

Add:

Butter

Cream or warm milk

Salt & pepper

Mash until creamy. For extra fluffy potatoes, use a potato ricer.

⭐ ROASTED CARROTS

  1. Prepare

Toss chopped carrots with olive oil, salt, and pepper.

Add a drizzle of honey for sweetness (optional).

  1. Bake

Roast at 400°F (205°C) for 20–25 minutes until golden and soft.

⭐ PLATING (LIKE THE PICTURE)

  1. Add a generous scoop of mashed potatoes.
  2. Make a small well in the center and add melted butter.
  3. Add roasted carrots next to the potatoes.
  4. Slice or pull apart the pot roast and place on the plate.
  5. Pour hot gravy over the meat and vegetables.

Your dish will look exactly like the picture — glossy, hearty, comforting, and rich.

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