Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes

Here’s a classic Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes — slow-cooked until fork-tender and perfect for a comforting family meal.

Beef Pot Roast with Potatoes, Carrots & Mashed Potatoes

Ingredients (Serves 4–6)

Pot Roast

• 1.5–2 kg (3–4 lb) beef chuck roast
• Salt & black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, crushed

• 2 cups beef stock

• 1 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme or rosemary

• 4–5 carrots, cut into chunks

• 4–5 potatoes, peeled and quartered

Mashed Potatoes

• 1 kg potatoes, peeled and chopped

• 50 g butter

• ½ cup warm milk or cream

• Salt, to taste

Instructions

1. Season & sear beef
   Pat beef dry and season generously with salt and pepper.
   Heat oil in a heavy pot or Dutch oven.
   Sear beef on all sides until deeply browned. Remove and set aside.

2. Build flavor
   In the same pot, sauté onion until soft.
   Add garlic and cook 30 seconds.
   Stir in tomato paste and Worcestershire sauce.

3. Braise
   Return beef to pot.
   Add stock and herbs. Liquid should come halfway up the meat.
   Cover and cook:

   • Oven: 160°C (325°F) for 3–3½ hours

   • Stovetop: Low simmer for 3 hours

   • Slow cooker: LOW 8 hours / HIGH 4–5 hours

4. Add vegetables
   Add carrots and potatoes during the last 60–90 minutes of cooking.

5. Make mashed potatoes
   Boil potatoes in salted water until tender (15–20 minutes).
   Drain, mash with butter and warm milk. Season to taste.

6. Finish & serve
   Remove roast and rest 10 minutes.
   Slice or shred beef.
   Serve with carrots, potatoes, mashed potatoes, and pan juices.

Tips for Best Pot Roast

• Chuck roast gives the best tenderness

• Don’t rush—low and slow is key

• For thicker gravy, mash a little potato into the cooking liquid

Variations

• Red wine roast: Replace 1 cup stock with red wine

• Garlic-heavy: Add a whole head of garlic, halved

• Creamy mash: Use cream and a splash of sour cream