Classic Pot Roast with Creamy Mashed Potatoes

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A tender, slow-cooked pot roast served over velvety mashed potatoes is the epitome of comfort food. This hearty dish features succulent beef braised in a rich, savory broth with carrots and potatoes, all spooned over buttery mashed potatoes for the ultimate satisfying meal.

Ingredients

For the Pot Roast:

  • 3–4 lb chuck roast (or brisket/round roast)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3–4 garlic cloves, minced
  • 4 large carrots, peeled and cut into chunks
  • 2–3 large potatoes, peeled and cut into chunks
  • 3 cups beef broth
  • 1 cup red wine (optional, but recommended)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and cubed
  • 4 tbsp butter
  • ½ cup milk (or more, as needed)
  • ½ cup sour cream (optional, for extra creaminess)
  • Salt and pepper, to taste

    Instructions:

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