Pot Roast with Garlic Mash Potatoes *this recipe doesn’t use red wine, if using then add after tomato paste and reduce wine by half before adding beef broth* •2lbs beef chuck roast •1/2 onion •4 cloves of garlic •1 tbsp tomato paste •4 cups beef broth •1/2 tsp beef soup base •2 tsp Worcestershire sauce •1 tsp paprika •1 tsp onion powder •1 tsp garlic powder •1/2 tsp white pepper •1/2 tsp chipotle powder •1/2 tsp Italian seasoning •3 large carrots •2 celery stalks •4-5 small yellow potatoes •1 sprig rosemary •3 sprigs thyme •2 bay leaves Preheat the oven to 350°F. Season the 2 lb beef chuck roast with salt, white pepper, paprika, garlic powder, onion powder, and Italian seasoning. Heat a Dutch oven over medium-high heat and coat the bottom with oil. Sear the roast on all sides until deeply browned, then remove and set aside. Add the onion and cook until softened and translucent, then stir in the garlic. Add half of the seasonings and let them bloom for about 30 seconds before stirring in the tomato paste. Pour in the beef broth, Worcestershire sauce, and beef soup base, then mix in the remaining seasonings. Return the roast to the Dutch oven and add the carrots, celery, and potatoes around it. Top with the rosemary, thyme, and bay leaves. Cover and bake for about 3 hours, or until the roast is tender and easily falls apart. Serve warm over mashed potatoes and enjoy 🤎 #potroast #easydinner #cooking
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- 10 Jun 2026
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