Pot roast is one of those comforting dishes that brings to mind cozy family dinners and the kind of warmth that only a hearty meal can provide. With tender chunks of beef slowly cooked to perfection, vibrant carrots, and creamy mashed potatoes topped with rich gravy, it captures the essence of home-cooked goodness. I still remember the first time I attempted this recipe; the smell wafting through the house had everyone gathering in the kitchen to see what was happening. If you’re in the mood for a time-honored classic that will fill bellies and hearts alike, this pot roast with carrots, mashed potatoes, and gravy is the way to go.

Why you’ll love this dish

There are numerous reasons to try this classic pot roast recipe. First and foremost, it’s a true one-pot wonder; everything you need can be cooked in the same Dutch oven or slow cooker, making cleanup a breeze. It’s time-efficient too, with options for the oven, stovetop, or even a slow cooker for those busy days. Plus, the use of budget-friendly cuts of beef like chuck roast makes it an economical choice without sacrificing flavor.

This dish is perfect for family gatherings, Sunday dinners, or even holiday feasts. Friends and family will eagerly return for seconds when they taste the tender roast paired with buttery mashed potatoes and velvety gravy.

"This recipe took me back to my childhood! The flavors were so rich, and my whole family loved it!" – A happy home cook

How this recipe comes together

Making pot roast with carrots, mashed potatoes, and gravy is a straightforward process that syncs beautifully together. You’ll start by seasoning and searing the meat, followed by sautéing the vegetables to build flavor. Then, it’s all about letting things simmer until the beef is fall-apart tender. While it’s bubbling away, you’ll whip up creamy mashed potatoes and a luscious gravy to elevate the whole meal. It’s worth every minute you spend!

What you’ll need

To create this delicious pot roast dish, gather the following ingredients:

• 3-4 lb beef chuck roast
• 2 tbsp vegetable oil
• 1 large yellow onion, quartered
• 4-6 medium carrots, peeled and cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch pieces (optional)
• 4 garlic cloves, minced
• 2 cups low-sodium beef broth
• 1 cup red wine (optional)
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 3 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Salt and black pepper to taste
• 3 lb Yukon Gold or russet potatoes, peeled and quartered
• 1/2 cup unsalted butter
• 1 cup whole milk or heavy cream, warmed
• Salt and white pepper to taste
• Optional: 1/4 cup sour cream or chives for extra flavor
• Pan juices from the roast
• 3 tbsp all-purpose flour
• 1-2 cups additional beef broth

Substitutions to note: You can switch out the red wine for more broth if you prefer to go alcohol-free, while fresh herbs can be replaced with their dried counterparts if fresh ones aren’t available.