Beef Pot Roast with Mashed Potatoes Recipe

This is everything a pot roast should be: simple, hearty, and built to sustain you.

A slow-braised chuck roast forms the foundation. The meat is dry-brined for deeper flavor, seared for richness, then cooked low and slow in bone broth with herbs and garlic until fork-tender. Carrots are softened in the braising liquid, absorbing the flavors of the roast. The sauce is finished with gelatin for body and (optionally) grated liver for an extra boost in micronutrients without diminishing the flavor.

Served over creamy mashed potatoes, it’s the kind of meal that feels traditional and comforting, yet is deliberately designed to support recovery, strength, and long-term health.

US Wellness Meats Ingredients: Beef Chuck Roast | Beef Tallow | Unsalted Butter | Beef Bone Broth | Beef Liver 

Ingredients

~ Beef Pot Roast ~
• 3 lbs (1.4 kg) beef chuck roast Add to Cart
• salt
• 1 tbsp (14 g) beef tallow or butter Add to Cart
• ½ c (120 mL) red wine*
• 2 tbs (30 g) worcestershire sauce
• 3 c (720 mL) beef bone broth Add to Cart
• ½ tsp (.5 g) ground thyme
• 2-3 cloves garlic, crushed and peeled
• 2 bay leaves
*you can substitute the wine for ½ c (120 mL) cherry juice + ¼ tsp (1 g) cream of tartar

~ Mashed Potatoes ~
• 900 g peeled russet potatoes (about 7 medium-sized potatoes)
• 4 tbs (56 g) butter Add to Cart
• 1 c (240 mL) whole milk (I prefer A2 milk)
• salt to taste

~ Carrots and Sauce Add-Ins ~
• 7 medium-sized whole carrots (about 600 g), peeled/cleaned and chopped
• 2 tbs (20 g) beef gelatin Add to Cart
• 45 g beef liver, shredded Add to Cart

Instructions

~ Beef Pot Roast ~

1. Remove raw roast from packaging and pat dry with paper towels. Lightly coat all sides of roast with salt. Set roast on rack over a sheet pan and let dry brine uncovered in fridge overnight or for up to 24 hours.
2. Set oven to 325°F (~160°C).
3. Add 1 tbsp (14 g) beef tallow or butter to Dutch oven or oven-safe pot and turn heat to medium to medium-high. Melt butter.
4. Once the pot is hot, pat the roast dry again and add to the pot and press to get a good sear. Sear all sides for 2-3 minutes or until well-browned all over. Remove from pot.
5. Pour in ½ c (120 mL) red wine or wine alternative* and deglaze the pot.
6. Add in the 2 tbs (30 g) Worcestershire sauce; 3 c (720 mL) beef bone broth; ½ tsp (.5 g) ground thyme; 2-3 cloves garlic, crushed and peeled; and 2 bay leaves.
7. Cover the pot and slide it into the oven for 3 hours.

~ Mashed Potatoes ~

1. Peel 7 medium-sized potatoes (about 900 g worth of peeled potatoes) and cube.
2. Add cubed potatoes to pot, fill with water to just above potatoes, and bring to boil on stove.
3. Once potatoes are fork-tender (~10 minutes after starting to boil), strain off water and return to the pot.
4. Add in the 4 tbs (56 g) butter and ½ c (120 mL) whole milk, and mash and mix the potatoes. Add in the other ½ c (120 mL) whole milk and mash and mix some more until satisfied with the consistency.
5. Add salt to taste.
(Note: If you choose to use an alternative to potatoes, just follow the same steps above with one of those alternatives. Sweet potatoes work well, as do frozen, pre-cooked squashes. If using raw squash, you may have to roast it prior to boiling.)

~ Carrots and Sauce Add-Ins ~

1. About 40 minutes until the roast is done cooking, peel and chop 7 medium-sized whole carrots (about 600 g), and add them to the roast, making sure they are in the broth.
2. After the 3 hours is up, pull the roast out of the oven, remove the beef and carrots, and use a chunk of cooked roast to sponge the fond off the dutch oven walls and back into the sauce.
3. Add in 2 tbs (20 g) beef gelatin and reduce the sauce to your desired thickness.
4. Optional: As the sauce reduces, add in 45 g shredded beef liver (you can shred frozen liver with a cheese grater). It should melt right in.
5. Add back in the beef and carrots, and mix and serve over the mashed potatoes.

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Total Macros (3-lbs Roast)
Calories: 4,540
Protein: 355g
Fat: 213g
Carbs: 279g

PER SERVING (9 Servings)
Calories: 504
Protein: 39g
Fat: 23g
Carbs: 31g

A big thank-you to Ethan Paff and to our readers for joining us at the table today! This Beef Pot Roast with Mashed Potatoes is everything a comfort meal should be: simple, hearty, and thoughtfully designed to nourish, support recovery, and bring a little warmth to your week. If this inspired you, there’s plenty more where it came from. Check out our Discover Blog for more recipes, tips, and insights from trusted contributors.

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