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Tender pot roast served with vegetables and gravy

Tender Pot Roast

Enjoy a savory and comforting tender pot roast, perfect for family dinners and easy cleanup, served with creamy mashed potatoes.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 lbs arm roast (or chuck roast)
  • 1 tbsp olive oil (for searing, optional)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic (minced)
  • 1 onion sliced
  • 2 cups beef broth (low sodium preferred)
  • 1 tbsp balsamic vinegar
  • 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
  • 3 cups baby carrots
For the Mashed Potatoes
  • 2 lbs Yukon gold or russet potatoes (peeled & cubed)
  • 3 tbsp butter
  • ½ cup milk (or more as needed)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp sour cream (optional, for extra creaminess)

Method
 

Preparation
  1. Heat the olive oil in a large pot.
  2. Season the roast with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika. Sear on all sides until browned.
Cooking the Pot Roast
  1. Add the Worcestershire sauce, garlic, onion, beef broth, balsamic vinegar, and carrots.
  2. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Make the Mashed Potatoes
  1. Boil the potatoes until tender. Drain and mash them with butter, milk, salt, pepper, and sour cream (if using).
Make the Gravy (Optional)
  1. If you want that luscious gravy, mix cornstarch and water, stir into the pot with the roast for the last 30 minutes.
Serving
  1. Plate the roast with mashed potatoes and drench it all in gravy! Enjoy every comforting bite.

Notes

Store leftovers in the fridge for up to 3-4 days. Freeze for up to 3 months, reheating gently on the stove or in the oven.