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A hearty serving of tender, shredded pot roast with carrots and celery, smothered in savory natural juices over a bed of rustic smashed potatoes heavily seasoned with black pepper.

Classic Pot Roast with Smashed Potatoes

A traditional, hearty comfort food classic featuring fall-apart tender beef, savory natural juices, and rustic peppered smashed potatoes.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 3-4 lb beef chuck roast
  • 3 lbs Yukon Gold or Russet potatoes quartered
  • 3 cups low-sodium beef broth
  • 4 stalks celery chopped into 1-inch pieces
  • 3 large carrots peeled and thickly sliced
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic minced
  • ½ cup unsalted butter softened
  • ½ cup whole milk or heavy cream warmed
  • 2 tbsp olive oil
  • Kosher salt to taste
  • Freshly cracked black pepper generous amount, to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large pot (for boiling potatoes)
  • Potato masher
  • Two forks (for shredding)

Method
 

  1. Sear the Beef: Season the chuck roast generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until a dark crust forms. Remove and set aside.
  2. Sauté Aromatics: Reduce heat to medium. Add the chopped onions and sauté for 3 minutes. Add minced garlic and cook for 1 minute.
  3. Slow Cook: Return the beef and its juices to the pot. Pour in the beef broth and add the celery and carrots. Bring to a simmer, cover tightly, and reduce heat to low. Cook for 3 to 4 hours until the meat is fork-tender.
  4. Boil Potatoes: 30 minutes before the beef is done, boil the quartered potatoes in salted water until tender (15-20 minutes). Drain well.
  5. Smash Potatoes: Return potatoes to the pot. Add softened butter, warmed milk, salt, and a generous amount of black pepper. Gently smash with a potato masher, keeping them rustic and chunky.
  6. Serve: Shred the beef directly in the Dutch oven using two forks. Serve a mound of smashed potatoes topped with the shredded beef, vegetables, and a generous ladle of the savory cooking juices.

Notes

The Juices: This recipe creates a thin, highly flavorful au jus rather than a thick gravy. It is meant to soak into the potatoes!
Pepper: Do not be shy with the black pepper in the potatoes; it perfectly balances the rich beef.