Slow-Braised Pot Roast with Buttery Mashed Potatoes & Glazed Carrots

A true comfort classic! Tender, fall-apart pot roast with rich gravy, creamy mashed potatoes, and sweet herb-buttered carrots — cozy, hearty, and perfect for any night.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Pot Roast

2–3 lb chuck roast

1 tbsp olive oil

1 onion, sliced

3 garlic cloves, minced

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

Salt & black pepper

For the Mashed Potatoes

3–4 large potatoes, peeled & cubed

2 tbsp butter

¼–½ cup milk (as needed)

Salt & pepper

Optional: 1 tbsp sour cream for extra creaminess

For the Glazed Carrots

1 lb carrots (whole or halved)

1 tbsp butter

1 tbsp honey or brown sugar

Salt & pepper

Fresh parsley (for garnish)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Slow-Braise the Pot Roast

Season roast heavily with salt & pepper.

Sear in hot oil until browned on all sides.

Add onions, garlic, beef broth, Worcestershire, thyme, and rosemary.

Slow Cooker: 8 hours on LOW or 4–5 hours on HIGH.

Oven: 325°F (165°C) for 3–4 hours covered.

Stovetop: Simmer covered 3 hours.

Shred roast into tender pieces and keep warm in its gravy.

2. Make the Mashed Potatoes

Boil potatoes until fork-tender (about 12–15 minutes).

Mash with butter, milk, salt, pepper, and optional sour cream.

Adjust consistency as desired.

3. Glaze the Carrots

In a skillet, melt butter and add carrots.

Drizzle honey or brown sugar, season with salt & pepper.

Cook 10–12 minutes until glossy and tender.

Sprinkle parsley on top.

4. Serve

Plate mashed potatoes, spoon pot roast and gravy over them, and add the glazed carrots on the side.

Prep Time: 15 min

Cooking Time: 3–8 hours (depending on method)

Total Time: varies

Calories: ~610 kcal per serving

Servings: 4