Classic Pot Roast with Mashed Potatoes

This hearty Pot Roast with creamy mashed potatoes, savory brown gravy, and tender green beans is the ultimate comfort food. Slow-cooked until fork-tender, the beef is rich, juicy, and full of flavor. It’s a timeless family dinner that’s perfect for Sunday meals, holidays, or whenever you’re craving a warm, satisfying homemade classic.

🛒 Ingredients

For the Pot Roast:

• 3–4 lb beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups cooking liquid from the roast
• Salt and pepper, to taste

For the Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup warm milk
• Salt and black pepper, to taste

For the Green Beans:

• 1 lb green beans, trimmed
• 1 tablespoon butter
• Salt and pepper, to taste

👩‍🍳 Instructions

1. Season the roast generously with salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat and sear the roast for 3–4 minutes per side until browned.
3. Remove the roast and sauté the onion for 3 minutes. Add the garlic and cook for 1 minute.
4. Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary.
5. Return the roast to the pot, cover, and cook at 325°F (165°C) for 3½–4 hours, or until the meat is fork-tender.
6. Boil the potatoes until tender, about 15–20 minutes. Drain, then mash with butter, warm milk, salt, and pepper.
7. Cook the green beans in boiling water for 5–6 minutes until tender-crisp. Drain and toss with butter, salt, and pepper.
8. For the gravy, melt butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in 2 cups of the pot roast cooking liquid and simmer until thickened.
9. Slice or shred the roast and serve with mashed potatoes, green beans, and plenty of warm gravy.

💡 Tips

• Chuck roast gives the most tender, flavorful results.
• Let the roast rest for 10 minutes before slicing.
• Leftovers make delicious sandwiches or beef stew the next day.
• Store leftovers in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6–8