Pot Roast with Mashed Potatoes Recipe

Pot Roast with Mashed Potatoes Recipe

Preheat oven to 325°F (165°C).

Season a 3–4 pound beef chuck roast with salt, pepper, and garlic powder.

In a large oven-safe pot, sear the roast on all sides in 2 tablespoons olive oil until browned.

Remove roast and sauté 1 chopped onion, 3 carrots, and 3 celery stalks until softened.

Return roast to the pot and add 2 cups beef broth, 1 cup red wine (optional), 2 bay leaves, and fresh thyme.

Cover and roast in the oven for 3–4 hours until tender.

Meanwhile, boil 2 pounds peeled potatoes until fork-tender.

Mash with 4 tablespoons butter, ½ cup milk, salt, and pepper until creamy.

Serve the roast sliced with the mashed potatoes, spooning the pan juices over the top.

Hearty, comforting, and melt-in-your-mouth delicious—classic comfort food!