Pot Roast with Mashed Potatoes

After a long day, there’s nothing quite like coming home to a warm, comforting meal. I recently made this pot roast with mashed potatoes, and the whole house filled with the most incredible aroma. It felt like a big, warm hug in a bowl. The beef was so tender it practically melted in my mouth, and the creamy mashed potatoes soaked up the rich gravy perfectly. This is one of those meals that I know will become a staple in my kitchen, especially on chilly evenings when comfort food is a must.

Ingredients

Here is everything you will need to create this comforting one-pot meal.

For the Pot Roast

• 2-3 pounds chuck or rump roast: A cut like chuck or rump roast is ideal because the marbling breaks down during cooking, making the meat incredibly tender.
• Salt and pepper: Use these to season the meat generously on all sides before searing to build a flavorful crust.
• 2 tablespoons oil: A neutral oil with a high smoke point, like canola or vegetable oil, is perfect for searing the meat without burning.
• 2 packets dry onion soup mix: This is a fantastic shortcut that adds a deep, savory, and complex flavor to the broth with minimal effort.
• 2 cups beef broth: Use a low-sodium beef broth to better control the saltiness of the final dish, especially since the soup mix contains sodium.
• 6-8 red potatoes, quartered: Red potatoes hold their shape well during pressure cooking, preventing them from turning to complete mush.

For the Mashed Potatoes

• 8 ounces sour cream: This adds a wonderful tangy flavor and creamy texture. Full-fat sour cream will give you the richest result.
• 2 teaspoons minced garlic: Freshly minced garlic provides a much better flavor than jarred. A garlic press makes this step quick and easy.
• 1 teaspoon salt: Adjust to your taste, but this is a good starting point.
• ¼ teaspoon pepper: Freshly ground black pepper offers the most potent flavor.

For the Gravy

• ⅓ cup cold water: Always mix cornstarch with cold water to prevent lumps from forming when you add it to the hot liquid.
• 4 tablespoons corn starch: This is your thickening agent for creating a smooth, rich gravy.
• 1 teaspoon salt: Season to taste, as the saltiness can vary based on your broth and soup mix.
• ¼ teaspoon pepper: A final touch to round out the flavors of the gravy.

Note: This recipe prepares several servings, perfect for a family dinner or meal prep.

Variations

Want to switch things up? Here are a few simple variations to customize this recipe.

• Herb-Infused Roast: Instead of onion soup mix, create a rub with 2 teaspoons of dried rosemary, 2 teaspoons of dried thyme, garlic powder, salt, and pepper.
• A Touch of Tang: Add a tablespoon of balsamic vinegar or a splash of red wine to the beef broth to introduce a subtle, tangy depth to the gravy.
• Root Vegetable Medley: Along with the potatoes, feel free to add other hearty vegetables like carrots, parsnips, or celery. Add them with the potatoes so they cook through.
• Dairy-Free Potatoes: Substitute the sour cream with a dairy-free alternative or use a bit of the cooking liquid and some vegan butter to mash the potatoes.

Cooking Time

This recipe is surprisingly quick for a pot roast, thanks to the magic of the pressure cooker.

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes

Equipment You Need

You only need a few key pieces of equipment to bring this dish together.

• Instant Pot/Pressure Cooker: This is the star of the show, used for searing the meat and pressure cooking the entire meal in one pot.
• Large Bowl: You’ll need this for mashing the potatoes after they’ve been cooked.
• Potato Masher or Hand Mixer: Use a masher for a more rustic texture or a hand mixer for ultra-creamy, smooth potatoes.
• Whisk: This is essential for creating a lump-free cornstarch slurry and mixing it into the gravy.
• Strainer: A fine-mesh strainer helps remove any large bits from the cooking liquid, ensuring a silky-smooth gravy.

How to Make Pot Roast with Mashed Potatoes?

This hearty meal comes together in just a few straightforward steps, all in one pot. The process starts with building flavor by searing the meat, then letting the pressure cooker do the heavy lifting to tenderize the beef and cook the potatoes. Finally, you’ll whip up the mashed potatoes and a savory gravy using the flavorful cooking liquid.

Sear the Meat and Prepare for Cooking

First, set your Instant Pot or pressure cooker to the sauté function. While it heats up, pat your roast dry and season it generously all over with salt and pepper. Drizzle the oil into the hot pot and carefully place the meat inside. Let it sear for 2-3 minutes on each side until a beautiful brown crust forms. This step is crucial for developing deep flavor. Sprinkle the onion soup mix over the seared meat, then add the quartered potatoes and pour in the beef broth.

Pressure Cook to Perfection

Secure the lid on your pressure cooker, ensuring the vent is set to the “sealed” position. Set the appliance to cook on high pressure (or use the “Manual” setting) for 60 minutes. Once the cooking cycle is complete, let the pressure release naturally for 15-20 minutes. This slow release helps keep the meat tender and juicy. After that, perform a quick release by carefully turning the valve to “venting” to release any remaining steam. Once the float valve drops, it’s safe to open the lid.

Prepare the Mashed Potatoes and Gravy

Carefully transfer the cooked beef to a serving platter and shred it using two forks. Use a strainer to remove the potatoes from the pot and place them in a large bowl. Set the Instant Pot to its “Soup” or “Sauté” setting to bring the remaining liquid to a boil. While the liquid heats up, add the sour cream, minced garlic, salt, and pepper to the potatoes. Mash them with a potato masher or an electric mixer until they reach your desired consistency. In a small bowl, whisk together the cold water and cornstarch to create a slurry. Slowly pour the slurry into the boiling liquid in the pot, whisking constantly until the gravy thickens. Season with salt and pepper to taste.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve picked up some tricks that take it from great to absolutely fantastic.

• I can’t stress this enough: don’t skip the searing step! That caramelized crust on the beef creates a massive amount of flavor that you just can’t get otherwise. It makes a huge difference in the final taste of both the meat and the gravy.
• When it’s time to shred the beef, I find it easiest to do right after it comes out of the pot. It’s so tender at this point that it practically falls apart on its own with just a little encouragement from two forks.
• For the mashed potatoes, I recommend tasting them before adding all the salt. The potatoes absorb flavor from the beef broth as they cook, so they might not need as much salt as you think.
• I’ve learned that letting the pressure release naturally for at least 15 minutes is key. A quick release can sometimes make tougher cuts of meat a bit chewy, and this resting period ensures the most tender, succulent result.

How to Serve Pot Roast with Mashed Potatoes?

Serve this dish by creating a generous bed of the creamy garlic mashed potatoes on each plate. Pile the tender, shredded pot roast on top or alongside the potatoes. Finally, ladle a hearty amount of the rich, savory gravy over everything, allowing it to pool around the meat and potatoes. For a pop of color and fresh flavor, garnish with some freshly chopped parsley or chives.

Nutritional Information

Here is an approximate nutritional breakdown for this recipe.

• Calories: 383 kcal
• Protein: 30g
• Carbohydrates: 32g
• Fat: 15g

Make Ahead and Storage

This dish is great for preparing in advance and stores beautifully for leftovers.

Make-Ahead: You can prepare the entire dish ahead of time. Allow it to cool completely before storing it in an airtight container in the refrigerator. The flavors often meld together and taste even better the next day.

Storage: Store leftover pot roast, mashed potatoes, and gravy in separate airtight containers in the refrigerator for up to 3-4 days. Keeping them separate helps maintain the best texture.

Freezing: The pot roast and gravy freeze very well. Place them in freezer-safe containers or bags and freeze for up to 3 months. It’s best to freeze the mashed potatoes separately, though their texture may change slightly upon reheating.

Reheating: Reheat the pot roast and gravy gently in a saucepan over medium-low heat or in the microwave. For the mashed potatoes, you can reheat them in the microwave or on the stovetop with a splash of milk or broth to restore their creaminess.

Why You’ll Love This Recipe?

You are going to fall in love with this recipe for so many reasons, but here are a few of the best.

• Ultimate Comfort Food: It’s a classic, hearty meal that delivers on warmth, flavor, and satisfaction, making it perfect for a cozy night in. The combination of tender beef, creamy potatoes, and rich gravy is pure comfort.
• One-Pot Wonder: The entire meal—meat, potatoes, and gravy—is made in the Instant Pot. This simplifies the cooking process and makes cleanup incredibly easy.
• Incredibly Tender Meat: The pressure cooker works its magic on the chuck roast, breaking it down into melt-in-your-mouth tender shreds in a fraction of the time it would take in an oven or slow cooker.
• Perfect for Families: This recipe is a guaranteed crowd-pleaser that appeals to all ages. It’s a complete and satisfying meal that will have everyone asking for seconds.