Classic Pot Roast with Mashed Potatoes

This hearty Pot Roast with creamy mashed potatoes, savory brown gravy, and tender green beans is the ultimate comfort food. Slow-cooked until fork-tender, the beef is rich, juicy, and full of flavor. It’s a timeless family dinner that’s perfect for Sunday meals, holidays, or whenever you’re craving a warm, satisfying homemade classic.🛒 IngredientsFor the Pot Roast:3–4 lb beef chuck roast2 tablespoons olive oil1 large onion, sliced4 cloves garlic, minced2 cups beef broth2 tablespoons Worcestershire sauce1 tablespoon tomato paste1 teaspoon dried thyme1 teaspoon dried rosemary1 teaspoon salt½ teaspoon black pepperFor the Gravy:2 tablespoons butter2 tablespoons all-purpose flour2 cups cooking liquid from the roastSalt and pepper, to tasteFor the Mashed Potatoes:2 lbs Yukon Gold or Russet potatoes, peeled and cubed4 tablespoons butter½ cup warm milkSalt and black pepper, to tasteFor the Green Beans:1 lb green beans, trimmed1 tablespoon butterSalt and pepper, to taste👩‍🍳 InstructionsSeason the roast generously with salt and pepper.Heat the olive oil in a Dutch oven over medium-high heat and sear the roast for 3–4 minutes per side until browned.Remove the roast and sauté the onion for 3 minutes. Add the garlic and cook for 1 minute.Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary.Return the roast to the pot, cover, and cook at 325°F (165°C) for 3½–4 hours, or until the meat is fork-tender.Boil the potatoes until tender, about 15–20 minutes. Drain, then mash with butter, warm milk, salt, and pepper.Cook the green beans in boiling water for 5–6 minutes until tender-crisp. Drain and toss with butter, salt, and pepper.For the gravy, melt butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in 2 cups of the pot roast cooking liquid and simmer until thickened.Slice or shred the roast and serve with mashed potatoes, green beans, and plenty of warm gravy.💡 TipsChuck roast gives the most tender, flavorful results.Let the roast rest for 10 minutes before slicing.Leftovers make delicious sandwiches or beef stew the next day.Store leftovers in the refrigerator for up to 4 days.Prep Time: 20 minutesCook Time: 4 hoursTotal Time: 4 hours 20 minutesServings: 6–8