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For a great pot roast recipe, you need a few key ingredients. First, beef chuck roast is perfect. It has enough fat to keep the meat tender. Aim for 3 to 4 pounds to feed a family.

Pot Roast over Mashed Potatoes

Indulge in comfort food bliss with this savory pot roast over creamy mashed potatoes delight! Discover essential tips for achieving tender, flavorful pot roast and the creamiest mashed potatoes that everyone will love. Whether you're a kitchen pro or a beginner, this dish is sure to impress at your dinner table. Click to explore the full recipe and bring warmth to your family meals with this delicious, homemade masterpiece!
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Ingredients
  

3 to 4 lbs beef chuck roast

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

4 cups beef broth

2 tablespoons Worcestershire sauce

3 carrots, chopped

2 stalks celery, chopped

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and pepper to taste

For the Mashed Potatoes:

2 lbs russet potatoes, peeled and chopped

½ cup heavy cream

4 tablespoons unsalted butter

Salt and pepper to taste

Chives for garnish (optional)

Instructions
 

Sear the Roast: In a large skillet, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until a golden-brown crust forms, about 4-5 minutes per side. Once done, transfer the roast to a slow cooker.

    Sauté Vegetables: In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute. Transfer the onion and garlic mixture to the slow cooker with the roast.

      Add Remaining Ingredients: To the slow cooker, add beef broth, Worcestershire sauce, chopped carrots, chopped celery, rosemary, and thyme. The liquid should cover at least half of the roast. Season with additional salt and pepper if desired.

        Slow Cook: Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours, until the meat is fork-tender and shreds easily.

          Prepare Mashed Potatoes: About 30 minutes before the pot roast is done, bring a large pot of salted water to a boil. Add the chopped potatoes and cook until tender, about 15-20 minutes. Drain the potatoes, then return them to the pot.

            Mash the Potatoes: Add heavy cream and butter to the potatoes. Mash using a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.

              Serve: Once the roast is finished, carefully remove it from the slow cooker and shred or slice it as preferred. Serve the pot roast over a generous scoop of mashed potatoes, drizzling some of the cooking broth over the top.

                - Prep Time, Total Time, Servings: 20 mins | 10 hrs | 6 servings

                  - Presentation Tips: For an elegant touch, garnish the plated pot roast and mashed potatoes with finely chopped chives and a sprig of fresh thyme.