Servings:<\/strong> 6<\/p>\nIngredients:<\/h1>\nFor the Pot Roast<\/h2>\n
3\u00bd\u20134 lb beef chuck roast<\/p>\n
2 tablespoons olive oil<\/p>\n
1 tablespoon butter<\/p>\n
1 large onion, chopped<\/p>\n
5 garlic cloves, minced<\/p>\n
4 large carrots, sliced<\/p>\n
4 Yukon Gold potatoes, peeled and cut into chunks<\/p>\n
2 celery stalks, chopped<\/p>\n
3 cups beef broth<\/p>\n
1 tablespoon Worcestershire sauce<\/p>\n
1 tablespoon tomato paste<\/p>\n
1 teaspoon Better Than Bouillon Beef Base (optional)<\/p>\n
2 teaspoons Italian seasoning<\/p>\n
1 teaspoon smoked paprika<\/p>\n
1 teaspoon garlic powder<\/p>\n
1 teaspoon onion powder<\/p>\n
1 teaspoon black pepper<\/p>\n
1\u00bd teaspoons kosher salt<\/p>\n
2 bay leaves<\/p>\n
2 teaspoons cornstarch mixed with 2 tablespoons cold water (optional, for thicker gravy)<\/p>\n
For the Mashed Potatoes<\/h2>\n
3 pounds Yukon Gold potatoes<\/p>\n
6 tablespoons butter<\/p>\n
\u00be cup warm heavy cream<\/p>\n
\u00bc cup sour cream<\/p>\n
Salt and black pepper to taste<\/p>\n
1 teaspoon garlic powder<\/p>\n
Garnish<\/h2>\n
Fresh parsley<\/p>\n
Cracked black pepper<\/p>\n
Instructions:<\/h1>\nStep 1: Season the Beef<\/h2>\n
Pat the chuck roast dry.<\/p>\n
Season generously with:<\/p>\n
Salt<\/p>\n
Black pepper<\/p>\n
Garlic powder<\/p>\n
Onion powder<\/p>\n
Smoked paprika<\/p>\n
Step 2: Sear<\/h2>\n
Heat olive oil in a Dutch oven over medium-high heat.<\/p>\n
Sear the roast 4\u20135 minutes per side until deeply browned.<\/p>\n
Transfer to a plate.<\/p>\n
Step 3: Build the Flavor<\/h2>\n
In the same pot:<\/p>\n
Add butter.<\/p>\n
Cook onions and celery for 5 minutes.<\/p>\n
Add garlic and tomato paste.<\/p>\n
Cook for 1 minute.<\/p>\n
Pour in beef broth.<\/p>\n
Add:<\/p>\n
Worcestershire sauce<\/p>\n
Italian seasoning<\/p>\n
Bay leaves<\/p>\n
Better Than Bouillon (optional)<\/p>\n
Scrape the browned bits from the bottom of the pot.<\/p>\n
Step 4: Slow Cook<\/h2>\n
Return the roast to the pot.<\/p>\n
Add carrots and potatoes around the meat.<\/p>\n
Cover.<\/p>\n
Cook:<\/p>\n
Oven: 325\u00b0F (163\u00b0C)<\/strong> for 3\u00bd\u20134 hours<\/strong><\/p>\nOR slow cooker on LOW for 8 hours<\/strong><\/p>\nThe beef should easily shred with a fork.<\/p>\n
Step 5: Make the Gravy<\/h2>\n
Remove the roast and vegetables.<\/p>\n
Discard bay leaves.<\/p>\n
If desired, stir in the cornstarch slurry.<\/p>\n
Simmer 3\u20135 minutes until the gravy thickens.<\/p>\n
Step 6: Prepare the Mashed Potatoes<\/h2>\n
Boil peeled potatoes until fork tender (about 18\u201320 minutes).<\/p>\n
Drain well.<\/p>\n
Mash with:<\/p>\n
Butter<\/p>\n
Heavy cream<\/p>\n
Sour cream<\/p>\n
Garlic powder<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
Whip until smooth and creamy.<\/p>\n
Step 7: Serve<\/h2>\n
Spoon a generous portion of mashed potatoes onto each plate.<\/p>\n
Top with tender pot roast, carrots, and potatoes.<\/p>\n
Ladle the rich beef gravy over everything.<\/p>\n
Garnish with fresh parsley and cracked black pepper.<\/p>\n
Serve hot.<\/p>\n
Tips<\/h1>\n
Chuck roast is the best cut for tender, juicy pot roast.<\/p>\n
Searing the meat first creates deeper flavor.<\/p>\n
Let the roast rest for 10 minutes before shredding.<\/p>\n
The gravy becomes even richer after resting for a few minutes.<\/p>\n
Storage<\/h1>\n
Refrigerator:<\/strong> Up to 4 days in an airtight container.<\/p>\nFreezer:<\/strong> Up to 3 months.<\/p>\nReheat:<\/strong> Warm gently on the stovetop or in the microwave with a splash of beef broth.<\/p>\nServing Suggestions<\/h1>\n
Serve with:<\/p>\n
Southern cornbread<\/p>\n
Buttered green beans<\/p>\n
Collard greens<\/p>\n
Sweet tea<\/p>\n
Roasted Brussels sprouts<\/p>\n
Homemade dinner rolls<\/p>\n
Final Thoughts<\/h1>\n
This Homemade Southern Pot Roast over Creamy Mashed Potatoes<\/strong> is the definition of comfort food. Slow-braised beef, tender vegetables, silky mashed potatoes, and rich homemade gravy come together for a hearty, satisfying meal that’s perfect for Sunday family dinners, holidays, or any time you’re craving classic Southern home cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"Fork-tender chuck roast slow-braised with carrots, potatoes, onions, and garlic in a rich beef gravy, served over buttery homemade mashed potatoes. This classic Southern comfort food is hearty, flavorful, and perfect for Sunday dinner. Why You’ll Love This Recipe Melt-in-your-mouth beef Rich homemade gravy Creamy buttery mashed potatoes One-pot comfort meal Perfect for family dinners […]<\/p>\n","protected":false},"author":1,"featured_media":5994,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[8,10],"tags":[],"class_list":["post-5992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soul-food"],"yoast_head":"\n
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