Pot Roast with Carrots, Mashed Potatoes, and Gravy

That sounds like a classic comfort meal! Here’s a full guide for making Pot Roast with Carrots, Mashed Potatoes, and Gravy from scratch:

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Ingredients

For the Pot Roast:

• 3–4 lb chuck roast
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, can replace with extra broth)
• 3–4 sprigs fresh thyme (or 1 tsp dried)
• 2–3 sprigs fresh rosemary (or 1 tsp dried)
• 4 carrots, cut into large chunks
• 3–4 celery stalks, cut into chunks
• 2 bay leaves

For the Mashed Potatoes:

• 2 lb potatoes (Yukon Gold or Russet), peeled and cubed
• 1/2 cup milk (or cream for richer potatoes)
• 4 tbsp butter
• Salt and pepper, to taste

For the Gravy:

• Pan drippings from the roast
• 2 tbsp flour
• 1/2–1 cup beef broth (adjust for desired thickness)

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Instructions

1. Prepare the Pot Roast

1. Preheat oven to 325°F (160°C).
2. Season the chuck roast generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot (Dutch oven works best) over medium-high heat.
4. Sear the roast 3–4 minutes per side until browned. Remove and set aside.
5. In the same pot, sauté onions until softened, then add garlic for 30 seconds.
6. Deglaze the pot with red wine (or a bit of broth), scraping up browned bits.
7. Add beef broth, thyme, rosemary, and bay leaves. Return the roast to the pot.
8. Cover and roast in the oven for 2.5–3 hours, until the meat is fork-tender.

2. Add Vegetables

1. About 1 hour before the roast is done, add carrots and celery to the pot.
2. Continue roasting until vegetables are tender.

3. Make Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (15–20 minutes).
2. Drain and return to pot.
3. Mash with butter and warm milk until creamy.
4. Season with salt and pepper.

4. Make Gravy

1. Remove roast and vegetables; keep warm.
2. Pour pan drippings into a saucepan, skim excess fat if needed.
3. Whisk in 2 tbsp flour over medium heat to make a roux. Cook 1–2 minutes.
4. Gradually whisk in beef broth until smooth and thickened. Season with salt and pepper.

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To Serve

• Slice or pull apart the roast.
• Plate with carrots and mashed potatoes.
• Pour gravy over the meat and potatoes.

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If you want, I can also give you a shortcut version using a slow cooker or Instant Pot that makes the roast super tender with minimal effort.

Do you want me to do that?