Pot Roast with Carrots, Mashed Potatoes, and Gravy

 

Pot Roast with Carrots, Mashed Potatoes, and Gravy: The Ultimate Comfort Meal

There’s nothing quite like the warm, hearty aroma of a slow-cooked pot roast filling your kitchen. Pair it with tender carrots, creamy mashed potatoes, and rich, savory gravy, and you have a meal that feels like a hug on a plate. Perfect for family dinners, special occasions, or cozy nights in, this classic recipe is as delicious as it is comforting.

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Why This Recipe Works

• Tender, melt-in-your-mouth meat: Slow cooking ensures every bite of beef is juicy and flavorful.

• Perfectly cooked vegetables: Carrots and potatoes absorb the rich flavors of the roast and broth.

• Creamy mashed potatoes: Smooth, buttery, and ideal for soaking up savory gravy.

• Rich gravy: Made from the pan drippings, it brings all the elements together in one irresistible bite.

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Ingredients

For the Pot Roast:

• 3–4 lbs beef chuck roast

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 onion, sliced

• 3 cloves garlic, minced

• 4 cups beef broth

• 2 tablespoons tomato paste

• 2 teaspoons dried thyme

• 2 teaspoons dried rosemary

• 4 large carrots, peeled and cut into chunks

• 3–4 potatoes, peeled and cut into chunks

For the Mashed Potatoes:

• 4–5 large potatoes, peeled and cubed

• 4 tablespoons butter

• ½ cup milk (or more for desired consistency)

• Salt and pepper, to taste

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Instructions

1. Sear the Roast

• Heat olive oil in a large skillet over medium-high heat.

• Season the roast with salt and pepper.

• Sear the roast on all sides until browned, about 3–4 minutes per side.

2. Slow-Cook the Roast

• Transfer the roast to a slow cooker or Dutch oven.

• Add onion, garlic, beef broth, tomato paste, thyme, and rosemary.

• Cover and cook on low for 6–8 hours (or until meat is tender).

3. Add Vegetables

• About 2 hours before serving, add the carrots and potatoes.

• Continue cooking until vegetables are tender and the meat easily pulls apart with a fork.

4. Make the Mashed Potatoes

• Boil peeled and cubed potatoes in salted water until tender, about 15–20 minutes.

• Drain and mash with butter, milk, salt, and pepper until creamy.

5. Prepare the Gravy

• Remove the roast and vegetables from the pot, keeping warm.

• Pour the cooking liquid into a saucepan, bring to a simmer, and thicken with a slurry of cornstarch and water, or reduce until it reaches desired consistency.

6. Serve and Enjoy

• Slice or shred the pot roast and serve with carrots, mashed potatoes, and plenty of rich gravy.

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Tips for the Perfect Pot Roast

• Choose the right cut: Chuck roast works best for slow cooking due to its marbling and connective tissue.

• Don’t skip searing: Browning the meat adds depth of flavor.

• Make ahead: This meal tastes even better the next day as the flavors continue to meld.

• Add herbs and aromatics: Fresh herbs like parsley or thyme enhance both the aroma and taste.

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Final Thoughts

This Pot Roast with Carrots, Mashed Potatoes, and Gravy is more than just a meal — it’s comfort, tradition, and flavor all in one plate. Whether it’s a Sunday family dinner or a special occasion, this classic recipe brings warmth, satisfaction, and a touch of nostalgia to the table.

Serve it with love, a side salad, and a warm beverage, and you’ve got a dinner that’s sure to become a household favorite.