There’s nothing more comforting than a perfectly slow-cooked pot roast smothered in rich brown gravy, paired with creamy mashed potatoes and sweet glazed carrots. This hearty dish is perfect for Sunday dinner or any time you need a cozy, satisfying meal.
🥩 Ingredients:
For the Pot Roast:
3 to 4 lbs chuck roast (or beef shoulder)
Salt and black pepper (to taste)
2 tbsp olive oil
1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
3 carrots, peeled and chopped
2 tbsp cornstarch (optional, for thickening)
For the Mashed Potatoes:
2 lbs russet or Yukon gold potatoes, peeled and cubed
4 tbsp butter
1/2 cup whole milk or heavy cream
Salt and pepper to taste
Optional: dried parsley or dill for garnish
For the Glazed Carrots:
3 large carrots, peeled and sliced
2 tbsp butter
1 tbsp brown sugar
Pinch of salt
🍳 Instructions:
- Sear the Roast:
Pat the roast dry and season generously with salt and pepper.
In a large Dutch oven or slow cooker on sauté mode, heat olive oil and sear the roast on all sides until browned (about 4-5 minutes per side). Remove and set aside.
- Build the Flavor Base:
In the same pot, add onions and garlic, sauté for 2-3 minutes.
Stir in tomato paste, thyme, and rosemary. Let cook for 1 minute.
Add beef broth and Worcestershire sauce. Bring to a simmer.
- Slow Cook:
Return the roast to the pot. Add chopped carrots around it.
Cover and cook on low for 8 hours or on high for 4-5 hours until the meat is fork-tender.
Optional: To thicken the gravy, mix 2 tbsp cornstarch with cold water and stir into the pot in the last 30 minutes.
- Make the Mashed Potatoes:
Boil potatoes in salted water until tender (15-20 minutes). Drain and mash.
Mix in butter and warm milk/cream. Season with salt and pepper. Keep warm.
- Glaze the Carrots:
In a small skillet, melt butter and stir in brown sugar.
Add sliced carrots and cook until tender and coated (8-10 minutes).
📝 Serving Suggestion:
Plate a generous serving of mashed potatoes, a thick slice of roast with gravy, and a spoonful of glazed carrots. Garnish with herbs if desired.
📌 Notes:
This dish reheats beautifully and tastes even better the next day.
You can substitute the carrots with parsnips or add potatoes directly into the roast if you prefer a one-pot meal.