Pot Roast Over Mashed Potatoes: A Comfort Food Classic

Nothing says comfort food quite like a tender, slow-cooked pot roast over creamy mashed potatoes. This hearty dish is packed with rich flavors, melt-in-your-mouth beef, and a luscious gravy that soaks perfectly into the potatoes. Whether you’re making it for Sunday dinner or a cozy meal on a chilly evening, this classic recipe is sure to satisfy.

Ingredients

For the Pot Roast:

• 3–4 lb beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 onion, sliced
• 3 cloves garlic, minced
• 3 large carrots, cut into chunks
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine (or additional beef broth)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce

For the Mashed Potatoes:

• 2 lbs russet or Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• ½ cup heavy cream (or milk)
• Salt and pepper to taste

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