Beef Pot Roast with Potatoes, Carrots

Beef Pot Roast with Potatoes, Carrots, and Creamy Mashed Potatoes. This hearty beef pot roast is slow-cooked with tender carrots, chunky potatoes, and rich broth until everything melts in your mouth. Served alongside smooth, buttery mashed potatoes, it is a warm, filling family dinner that brings everyone to the table happy.

Do you remember sitting down to a big, warm dinner that made the whole house smell amazing? That is exactly what this Beef Pot Roast with Potatoes, Carrots, and Mashed Potatoes feels like every single time. The beef gets so soft that it almost falls apart on its own, and the vegetables soak up every bit of that rich, savory broth. It is the kind of meal that warms you up from the inside and makes you want to go back for seconds. A lot of families have been making pot roast for years and years, and it is easy to see why. It is simple, filling, and feels just like home.

This pot roast recipe is not hard to make at all. You cook the beef slowly with onions, garlic, carrots, and potatoes so everything gets soft and full of good flavor. Then you serve it all on top of smooth, creamy mashed potatoes. It is a classic dinner that never goes out of style, and your whole family is going to love it.

Ingredients

For the Pot Roast:

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper, to taste
• 6 big carrots, peeled and cut into large pieces
• 6 big potatoes, peeled and cut into large pieces

For the Mashed Potatoes:

• 4 large potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• Salt and pepper, to taste

Beef Pot Roast with Potatoes: Directions

1. Set your oven to 325 degrees F (165 degrees C) and let it heat up before you begin.
2. Pour the olive oil into a large oven-safe pot and heat it on the stove over medium-high heat.
3. Sprinkle salt and pepper all over the beef roast. Place it in the hot pot and brown it on every side. Once it is browned, take it out and set it to the side.
4. In that same pot, add the chopped onion and cook it for about 3 to 4 minutes, just until it softens up a little.
5. Toss in the minced garlic and let it cook for one more minute, stirring so it does not burn.
6. Pour in the beef broth, then stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Let everything come to a gentle simmer.
7. Place the beef roast back into the pot. Close the lid tightly and place the pot in the oven.
8. Let it cook for 3 to 4 hours until the beef is very tender. About halfway through the cooking time, add the carrot and potato chunks into the pot.
9. While the roast is still in the oven, peel and cube the 4 potatoes for the mashed potatoes. Put them in a separate pot and cover with water.
10. Bring the water to a boil and cook the potatoes for 15 to 20 minutes, or until they are soft enough to poke easily with a fork.
11. Drain the water out of the pot, then put the potatoes back in.
12. Add the butter and milk to the potatoes and mash everything together until it is smooth and creamy. Add salt and pepper to taste.
13. When the roast is finished cooking, carefully take the beef and vegetables out of the pot.
14. Cut the beef into slices and lay them on a big serving plate. Arrange the cooked carrots and potatoes around the meat.
15. Spoon some of the warm broth and sauce from the pot right over the meat and vegetables. Serve everything hot alongside the creamy mashed potatoes.

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