Slow-Cooked Beef Pot Roast with Creamy Mash & Buttery Rolls

This plate is straight-up Sunday dinner energy — melt-in-your-mouth shredded beef swimming in rich gravy, fluffy mashed potatoes with butter pooling on top, tender green beans, and golden pull-apart rolls that beg to be dunked. Cozy, classic, and hits every comfort note.

📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Pot Roast:

2–2.5 lb chuck roast

2 tbsp olive oil

Salt & black pepper (generous)

1 onion, sliced

3 cloves garlic, minced

2 cups beef broth

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

For the Mashed Potatoes:

2 lb Yukon gold potatoes, peeled & cubed

4 tbsp butter

1/2 cup warm milk or cream

Salt to taste

Chopped parsley (optional)

For the Sides:

2 cups green beans

1 tbsp butter

Salt & pepper

Soft dinner rolls (store-bought or homemade)

👨‍🍳 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Sear the Beef:

Pat roast dry and season heavily with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until deeply browned. Remove and set aside.

Build the Flavor:

In the same pot, add onions and cook until soft. Add garlic and tomato paste; cook 1 minute. Pour in beef broth and Worcestershire, scraping up all the brown bits.

Slow Cook:

Return beef to the pot. Add thyme, rosemary, and bay leaf. Cover and cook on low at 300°F (150°C) for 3–4 hours (or slow cooker on LOW 8 hours) until fork-tender.

Shred & Gravy:

Shred beef directly in the pot. Let it simmer uncovered 10 minutes to thicken into that glossy gravy.

Mash the Potatoes:

Boil potatoes in salted water until tender. Drain, mash with butter and warm milk, season to taste.

Green Beans:

Sauté green beans in butter with salt and pepper until tender-crisp.

Serve:

Spoon mashed potatoes onto plates, top with pot roast and gravy, add green beans, and don’t forget the rolls for sauce-soaking magic.

Prep Time: 20 mins

Cooking Time: 3.5–4 hrs

Total Time: ~4 hrs

Kcal: ~720 per serving