Dutch Oven Chuck Roast Over Mashed Potatoes

What You’ll Need:

Chuck Roast:

• 2.5–3 lb chuck roast

• Salt & pepper, to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 carrots, chopped (optional, adds sweetness)

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

Mashed Potatoes:

• 2 lbs potatoes (Yukon Gold or russet), peeled & cubed

• 4 tbsp butter

• ½–¾ cup milk or cream (as needed)

• Salt & pepper, to taste

Optional Garnishes:

• Chopped parsley

• Extra pan juices spooned over top

Let’s Cook:

Prep & Sear the Roast:

Preheat your oven to 300°F.
Pat the chuck roast dry and season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high. Sear the roast on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.

Build the Braising Base:

In the same pot, add onions and carrots (if using). Sauté 3–5 minutes.
Stir in garlic for 30 seconds.
Mix in tomato paste and cook 1 minute.
Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom.
Add thyme, rosemary, and bay leaves.

Slow-Cook the Chuck Roast:

Return the roast to the Dutch oven, nestling it into the liquid.
Cover with a lid and place in the oven.
Cook 3–3½ hours, or until fork-tender and falling apart.

Make the Mashed Potatoes:

While the roast finishes cooking, boil potatoes in salted water until very soft (12–15 minutes).
Drain. Add butter, milk/cream, salt, and pepper. Mash until smooth and fluffy.

Shred & Finish the Roast:

Remove the Dutch oven from the oven.
Take the roast out and gently shred or slice it.
Skim excess fat from the cooking liquid, then return the shredded beef to the pot to soak up the juices.

Assemble Your Plates:

Spoon a generous portion of mashed potatoes onto each plate.
Top with slow-cooked chuck roast and plenty of braising juices.
Garnish with parsley if you’d like.