Pot Roast over Mashed Potatoes

Pot Roast over Mashed Potatoes

Introduction

There’s something deeply comforting about a tender pot roast served over a bed of creamy mashed potatoes. It’s the kind of meal that fills the kitchen with rich, savory aromas and brings everyone to the table without being called. This dish reminds me of slow Sundays and family dinners where time seemed to move a little slower and plates were always wiped clean. The beef becomes melt-in-your-mouth tender, the vegetables soak up all the flavorful juices, and the mashed potatoes tie everything together into one cozy, satisfying meal that never goes out of style.

Ingredients

For the Pot Roast

• 1.4–1.6 kg beef chuck roast (3–3.5 lb)
• 15 ml olive oil (1 tablespoon)
• 5 g salt (1 teaspoon)
• 2 g black pepper (½ teaspoon)
• 2 g paprika (½ teaspoon)
• 1 g dried thyme (¼ teaspoon)
• 1 large onion, sliced (about 200 g / 7 oz)
• 4 cloves garlic, minced (12 g / 0.4 oz)
• 450 g carrots, cut into chunks (1 lb)
• 450 g baby potatoes or Yukon Gold potatoes, halved (1 lb)
• 480 ml beef broth (2 cups)
• 15 ml Worcestershire sauce (1 tablespoon)
• 30 g tomato paste (2 tablespoons)

For the Mashed Potatoes

• 900 g potatoes, peeled and cubed (2 lb)
• 120 ml whole milk, warm (½ cup)
• 60 g unsalted butter (¼ cup / 2 oz)
• 5 g salt (1 teaspoon, or to taste)
• 1 g black pepper (¼ teaspoon)

Directions