Pot Roast with Carrots, Mashed Potatoes, and Gravy

abderrahmane arbaouion

Introduction to Pot Roast with Carrots, Mashed Potatoes, and Gravy

Pot roast with carrots, mashed potatoes, and gravy is a timeless comfort food classic, especially beloved in American home cooking. This hearty dish features a tough cut of beef slowly braised until it becomes fork-tender and deeply flavorful, surrounded by sweet glazed carrots, creamy mashed potatoes, and a rich, savory gravy made from the cooking juices. It’s the kind of meal that fills the house with irresistible aromas for hours, perfect for cold days, family gatherings, or Sunday dinners. Simple yet satisfying, it transforms inexpensive ingredients into something truly special.

 

History

Pot roast traces its roots to European immigrant traditions brought to America in the 18th and 19th centuries, particularly from German, French, and English settlers. The technique of slow-cooking tougher cuts of meat (like chuck roast) in a covered pot with liquid—known as braising—dates back even further to medieval times when it was a practical way to tenderize cheaper meats over open fires.

In the United States, it became a staple during the Great Depression and World War II eras, when families relied on economical one-pot meals. Yankee pot roast (with added vegetables) gained popularity in New England, while Southern versions often included more spices. By the mid-20th century, it was featured in cookbooks like those from Betty Crocker, cementing its place as an iconic American comfort dish. Today, it’s often prepared in slow cookers or Instant Pots for modern convenience.

Ingredients (Serves 6-8)

For the Pot Roast:

  • 3-4 lb (1.4-1.8 kg) beef chuck roast
  • 2 tbsp vegetable oil or olive 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 beef broth (low-sodium)
  • 1 cup red wine (optional; substitute with more broth)
  • 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

For the Mashed Potatoes:

  • 3 lb (1.4 kg) Yukon Gold or russet potatoes, peeled and quartered
  • ½ cup unsalted butter
  • 1 cup whole milk or heavy cream, warmed
  • Salt and white pepper to taste
  • Optional: ¼ cup sour cream or chives for extra flavor

For the Gravy:

  • Pan juices from the roast
  • 3 tbsp all-purpose flour (or cornstarch slurry for gluten-free)
  • 1-2 cups additional beef broth (as needed)
  • Salt and pepper to taste

Methods and Instructions

This recipe uses a traditional stovetop/oven braising method, but notes for slow cooker and Instant Pot are included.

Step-by-Step Instructions:

  1. Prep the Roast: Pat the chuck roast dry with paper towels. Season generously with salt and pepper on all sides. Let it sit at room temperature for 30 minutes.
  2. Sear the Meat: Heat oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until deeply browned. Remove and set aside.

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