Pot Roast with Carrots, Mashed Potatoes, and Gravy

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Pot Roast with Carrots, Mashed Potatoes, and Gravy is the epitome of comfort food—a hearty, slow-cooked dish that brings warmth and satisfaction to the table. The pot roast is seared to lock in flavor, then braised until tender, allowing the meat to soak up the richness of herbs and broth. Carrots add sweetness and color, while creamy mashed potatoes serve as the perfect base to absorb the savory gravy. This dish is not only filling but also deeply nostalgic, often associated with family gatherings and Sunday dinners. Its balance of textures and flavors—succulent beef, tender vegetables, velvety potatoes, and rich gravy—makes it a timeless classic.

Ingredients

For the Pot Roast:

  • 3–4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 large carrots, cut into chunks
  • 2 cups beef broth
  • 1 cup red wine (optional, can substitute with broth)
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • ½ cup milk (warm)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups strained pot roast liquid

Instruction

Pot Roast:

  1. Preheat oven to 325°F (160°C).
  2. Heat olive oil in a large Dutch oven. Sear beef roast on all sides until browned. Remove and set aside.
  3. Add onion and garlic to the pot, sauté until fragrant.
  4. Place carrots in the pot, then return roast.
  5. Pour in beef broth and wine. Add rosemary, thyme, bay leaves, salt, and pepper.
  6. Cover and braise in oven for 3–4 hours until meat is fork-tender.

Mashed Potatoes:

  1. Boil potatoes in salted water until tender, about 20 minutes.
  2. Drain and mash with butter, warm milk, salt, and pepper until smooth.

Gravy:

  1. Melt butter in a saucepan. Whisk in flour to form a roux.
  2. Slowly add strained pot roast liquid, whisking until thickened.

Assembly:

  1. Slice pot roast and serve with carrots.
  2. Spoon mashed potatoes onto plates.
  3. Pour gravy generously over meat and potatoes.

Servings

This recipe serves 6–8 people, making it ideal for family dinners or gatherings.

Note

  • Meat choice: Chuck roast is ideal for tenderness, but brisket or round can also be used.
  • Flavor depth: Red wine adds richness, but broth alone works well.
  • Gravy tip: Strain liquid to remove herbs and bits for a smooth finish.
  • Storage: Leftovers can be refrigerated for up to 3 days and reheated gently.

Pot Roast with Carrots, Mashed Potatoes, and Gravy is more than just a meal—it is a tradition that embodies comfort, patience, and care. The slow cooking process transforms simple ingredients into a dish layered with flavor and tenderness. The carrots absorb savory juices, the potatoes provide a creamy base, and the gravy ties everything together with richness.

The preparation itself is mindful: searing the roast builds anticipation, braising requires patience, and mashing potatoes invites creativity. Serving the dish becomes an act of generosity, offering warmth and satisfaction to those gathered around the table.

This dish is versatile in its occasions. It can be the centerpiece of a Sunday family dinner, a celebratory meal, or simply a comforting dish on a cold evening. Its aroma fills the home, its flavor lingers, and its memory endures.

Pot Roast with Carrots, Mashed Potatoes, and Gravy is a timeless reminder that food is not only nourishment but also connection, tradition, and joy. It transforms everyday ingredients into a feast that brings people together, making it a recipe worth cherishing and repeating.

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