Classic Pot Roast with Creamy Mashed Potatoes

A tender, slow-cooked pot roast served over velvety mashed potatoes is the epitome of comfort food. This hearty dish features succulent beef braised in a rich, savory broth with carrots and potatoes, all spooned over buttery mashed potatoes for the ultimate satisfying meal.

Ingredients

For the Pot Roast:

• 3–4 lb chuck roast (or brisket/round roast)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3–4 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 2–3 large potatoes, peeled and cut into chunks
• 3 cups beef broth
• 1 cup red wine (optional, but recommended)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and black pepper, to taste

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or more, as needed)
• ½ cup sour cream (optional, for extra creaminess)
• Salt and pepper, to taste

Instructions:

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