Pot Roast with Gravy Over Creamy Mashed Potatoes

This Pot Roast with Gravy Over Creamy Mashed Potatoes is the definition of comfort food. Slow-cooked beef becomes fall-apart tender in a rich, savory gravy and is served over buttery, creamy mashed potatoes. Perfect for Sunday dinners, family gatherings, or cozy nights at home.

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⏱ Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 6

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🍳 Equipment

• Dutch oven or heavy pot with lid
• Large skillet (optional)
• Potato masher or hand mixer
• Knife & cutting board
• Measuring cups & spoons

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🥘 Ingredients

Pot Roast

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 onion, sliced
• 4 garlic cloves, minced
• 3 carrots, cut into chunks
• 3 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp cornstarch + 2 tbsp water (for thickening)

Creamy Mashed Potatoes

• 2½ lbs russet or Yukon gold potatoes, peeled and cubed
• 4 tbsp butter
• ½–¾ cup warm milk or cream
• Salt and pepper, to taste

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📝 Ingredient Notes

• Chuck roast: Best cut for slow cooking and rich flavor.
• Yukon gold potatoes: Extra creamy and buttery texture.
• Cornstarch slurry: Thickens gravy without lumps.

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👨‍🍳 Instructions

1. Sear the roast

1. Preheat oven to 325°F (165°C).
2. Pat roast dry and season with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear roast on all sides until deeply browned. Remove and set aside.

2. Build the gravy

1. In the same pot, sauté onions until soft.
2. Add garlic and cook 30 seconds.
3. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
4. Add beef broth and scrape up browned bits.

3. Slow cook

1. Return roast to the pot.
2. Add carrots around the roast.
3. Cover and bake for 3 hours, until meat is fork-tender.

4. Make mashed potatoes

1. Boil potatoes in salted water until tender (15–20 minutes).
2. Drain and mash with butter and warm milk.
3. Season with salt and pepper. Keep warm.

5. Thicken gravy

1. Remove roast and carrots from pot.
2. Bring liquid to a simmer on stovetop.
3. Stir in cornstarch slurry and cook until thickened.

6. Serve

Slice or shred pot roast.
Serve over creamy mashed potatoes, topped generously with gravy and carrots.

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📊 Nutrition (Approx per serving)

• Calories: 620
• Protein: 42g
• Carbs: 38g
• Fat: 34g
• Fiber: 4g

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⭐ Tips & Variations

• Extra flavor: Add mushrooms or celery to the roast.
• Slow cooker: Cook on LOW for 8 hours.
• Instant Pot: Pressure cook for 60 minutes with natural release.
• Garlic mash: Add roasted garlic to potatoes for depth.
• Make ahead: Tastes even better the next day.