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There’s something incredibly comforting about a made-from-scratch Beef Pot Roast with Potatoes and Mashed Potatoes. This family favorite is often served during cozy dinners, holiday gatherings, or any occasion that calls for a hearty meal. The succulent beef, tender vegetables, and creamy mashed potatoes come together to create not just a meal, but a celebration of home cooking. I have fond memories of my grandmother crafting this dish, filling our home with an irresistible aroma that left us all eagerly waiting at the dinner table, and now, I want to share that experience with you.

Why you’ll love this dish

When it comes to comfort food, few dishes can compete with a classic beef pot roast. This recipe stands out for several reasons. First, it’s incredibly simple, making it perfect for busy weeknights or lazy weekends. Second, it’s budget-friendly and can feed a large family. The combination of tender beef and hearty vegetables means you’re not just serving dinner; you’re creating a meal that fosters togetherness. Whether you’re hosting a holiday feast or preparing a casual Sunday dinner, this recipe will never disappoint.

"This beef pot roast is a game changer! I followed the recipe, and it turned out perfectly. The beef was so tender, and the flavor was incredible. My family couldn’t stop raving about it!" – Sarah, satisfied home cook

Preparing Beef Pot Roast with Potatoes and Mashed Potatoes

This dish involves a straightforward process: searing the beef, simmering it in a rich broth, and layering in fresh vegetables for the perfect balance of flavors. The entire cooking time may take a few hours, but most of it is hands-off, allowing you to relax or prepare other dishes.

What you’ll need

Gather these essential ingredients for a fantastic Beef Pot Roast with Potatoes and Mashed Potatoes:

• 3-4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, 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 large carrots, peeled and cut into chunks
• 6 large potatoes, peeled and cut into chunks
• 4 large potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/2 cup whole milk

You can adjust the amount of vegetables or even substitute them according to your family’s taste preferences.