Pot Roast with Mashed Potatoes Recipe

Instructions

1. Make the Pot Roast

1. Preheat oven to 300°F (150°C).
2. Pat roast dry, season generously with salt and pepper.
3. In a Dutch oven, heat olive oil and sear roast on all sides until browned. Remove and set aside.
4. In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes.
5. Stir in tomato paste, then deglaze with red wine, scraping up brown bits.
6. Add beef broth, Worcestershire, herbs, and bay leaves. Return roast to pot.
7. Cover and braise in oven for 3–3 ½ hours, until fork-tender.
8. Remove roast, shred or slice, and discard bay leaves and stems.
9. If sauce is thin, simmer uncovered on stove to thicken into gravy.

2. Make the Mashed Potatoes

1. Boil potatoes in salted water until tender, 15–20 minutes. Drain.
2. Mash with butter, warm milk, and sour cream until smooth and fluffy.
3. Season with salt and pepper.

3. Serve

• Spoon creamy mashed potatoes onto a plate.
• Top with pot roast, carrots, and rich gravy.
• Garnish with fresh parsley if desired.

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🌟 Tips

• For extra flavor, add mushrooms to the pot with veggies.
• Leftovers make amazing beef sandwiches the next day.
• You can also make this in a slow cooker: cook on low for 8 hours or high for 4–5 hours.

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Ashley, would you like me to also give you the slow cooker version written step-by-step (so you can “set it and forget it”)?