Slow-Cooked Braised Pot Roast with Creamy Mashed Potatoes – The Ultimate Comfort Food

 

If you’re craving a hearty, warm, melt-in-your-mouth dinner that fills your home with incredible aroma and brings people together around the table, this Slow-Cooked Braised Pot Roast is the answer. Paired with buttery mashed potatoes, it’s the kind of cozy, satisfying meal that never goes out of style. Ideal for chilly evenings, Sunday dinners, or special gatherings, this recipe is packed with deep flavors, tender beef, and rustic vegetables.

 Ingredients

For the Pot Roast:

• 3 to 4 lb (1.5–2 kg) chuck roast (or brisket)
• Salt and black pepper, to taste
• 2 tbsp all-purpose flour (for dredging)
• 3 tbsp olive oil or unsalted butter
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 3 large carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 medium potatoes, peeled and cubed
• 2 tbsp tomato paste
• 1 cup dry red wine (optional – use grape juice or beef broth instead)
• 2½ cups beef broth (low sodium)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce (optional for depth)

For the Mashed Potatoes:

• 5 large russet potatoes, peeled and quartered
• ½ cup (1 stick) unsalted butter
• ¾ cup whole milk (warm)
• Salt and pepper, to taste
• Optional: cream cheese or sour cream for extra richness

 Instructions

 Step 1: Sear the Meat

1. Pat the chuck roast dry with paper towels.
2. Season generously with salt and pepper, then dredge lightly in flour.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deep golden brown (about 4–5 minutes per side).
4. Remove the roast and set aside.

 Step 2: Sauté the Vegetables

1. In the same pot, add sliced onions. Sauté until soft and golden, about 5 minutes.
2. Stir in garlic, carrots, celery, and a pinch of salt. Cook for another 5–7 minutes.
3. Add the tomato paste, stir, and cook for 2 more minutes.

 Step 3: Deglaze and Simmer

1. Pour in the red wine (or grape juice/broth). Scrape up the browned bits from the bottom of the pot – this is key for flavor!
2. Let it simmer for 3–5 minutes to reduce slightly.

 Step 4: Slow Cook

1. Return the roast to the pot. Add potatoes, beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
2. Bring to a gentle simmer, then cover with a tight lid.
3. Transfer to a 325°F (160°C) oven and braise for 3½ to 4 hours, or until the meat is fork-tender.

Alternatively, you can use a slow cooker on LOW for 8 hours or HIGH for 5–6 hours.

Step 5: Make the Mashed Potatoes

1. While the roast finishes, boil the potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain and mash using a potato masher or hand mixer.
3. Stir in butter, warm milk, salt, and pepper. For extra creaminess, add sour cream or cream cheese.

 Serving Suggestions

• Place a generous scoop of mashed potatoes on the plate.
• Top with chunks of pot roast and tender vegetables.
• Spoon rich braising liquid over the top like a gravy.
• Garnish with fresh parsley if desired.

This dish pairs perfectly with green beans, roasted Brussels sprouts, or warm dinner rolls.

 Storage & Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions with the gravy for up to 3 months.
• To reheat: Gently warm in a covered pan on the stove or in the microwave.

 Variations You Can Try

• Add mushrooms or pearl onions for deeper flavor.
• Use sweet potatoes instead of white potatoes for a twist.
• Turn leftovers into pot roast sandwiches or shepherd’s pie the next day!