Classic Beef Pot Roast with Mashed Potatoes

Tender Beef Pot Roast with Carrots, Potatoes, and a Rich Red Wine Sauce

Tender Beef Pot Roast with Carrots, Potatoes, and a Rich Red Wine Sauce

There’s nothing like a cozy pot roast night at home. This dish is hearty, flavorful, and the perfect way to bring everyone to the table. For this version, I used my sharp GoodGook block knife (a Target favorite!) to prep the veggies and seared everything low and slow in my trusty Lodge Cast Iron Dutch Oven. A big spoonful of Sadaf tomato paste gave the sauce just the right depth of flavor.

For my kids, I love shredding the beef into the sauce and serving it over pasta—it’s always a hit. And when I want to keep it classic, I pair it with creamy simple mashed potatoes on the side.

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Beef Pot Roast Ingredients

• 1 boneless beef chuck roast

• 2 carrots, chopped

• 2 small potatoes, chopped

• 1 white onion

• 2 garlic cloves

• 1 tbsp avocado oil

• 1 tbsp tomato paste

• 1 cup beef broth

• 1/2 cup Cabernet Sauvignon wine

• Fresh rosemary 

• Fresh thyme 

• 1 tsp dried oregano

• Salt and pepper to taste

  
  

For the Mashed Potatoes

• 1 russet potato, boiled

• 1 tbsp butter

• 1/4 cup milk

• Salt to taste

  
  

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Instructions

1. Prep the roast: Pat the beef dry and season generously with salt and pepper. Use a sharp knife (I used my GoodCook block knife) to prep the vegetables.

2. Sear the beef: In a Lodge Cast Iron Dutch oven, heat avocado oil over medium-high heat. Sear the roast on all sides until browned, then set aside.

3. Sauté the onion and garlic: In the same pot, add onion, garlic, sauté for a few mins then add the roast.

4. Deglaze: Pour in the Cabernet Sauvignon, and beef broth to the pot.

5. Add potatoes, carrots, fresh rosemary, thyme and one teaspoon of oregano. Bring to a simmer

6. Slow cook: Cover and simmer on low heat for about 2 hours until the meat is tender and falls apart easily.

7. Make the mashed potatoes: While the roast finishes, mash the boiled russet potato with butter, milk, and salt until creamy.

8. Serve: Plate the roast with its vegetables and sauce, and serve alongside mashed potatoes—or shred the beef and toss it with pasta for the kids.

📌 Kid-Approved Kitchen Tip:

If you’ve got picky eaters like myself at home, shred the beef with a fork and mix it right into the sauce. Pour it over cooked pasta and let it simmer for a minute to help the sauce stick—it’s always a win with kids.

This pot roast has everything I want in a dinner: tender beef, hearty vegetables, and a rich, savory sauce. Paired with mashed potatoes or pasta, it’s a cozy meal that’s always worth the time!

For more recipes and lifestyle tips, follow me @pilatesbyyas on Instagram!