Pot Roast with Mashed Potatoes Recipe

I just pulled this pot roast out of my Instant Pot, and the aroma alone is pure comfort. The meat is incredibly tender and juicy, and the creamy garlic mashed potatoes are the perfect partner.

This is the kind of hearty, satisfying meal my family loves, especially on a cool evening. Seeing it all come together so easily—the roast, the potatoes, and a savory gravy—makes me so excited to serve it up. This is a meal that truly warms you from the inside out.

Ingredients

Here are the ingredients you’ll need to put together this classic comfort meal.

• 2-3 pounds chuck or rump roast: Chuck roast is my top pick because its marbling leads to a super tender, fall-apart result after pressure cooking.
• Salt and pepper: For generously seasoning the meat before searing.
• 2 tablespoons oil: A neutral oil like canola or vegetable oil is best for searing the meat at a high temperature.
• 2 packets dry onion soup mix: This is a shortcut to big flavor, adding savory onion notes to the roast and gravy.
• 2 cups beef broth: Use a quality beef broth as it forms the flavorful base for the gravy.
• 6-8 red potatoes: Red potatoes hold their shape well and don’t need to be peeled, which saves time.

For the Mashed Potatoes:

• 8 ounces sour cream: Adds a tangy flavor and incredibly creamy texture. Make sure it’s at room temperature for easier mixing.
• 2 teaspoons minced garlic: Freshly minced garlic provides the best flavor, but garlic powder works in a pinch.
• 1 teaspoon salt
• ¼ teaspoon pepper

For the Gravy:

• ⅓ cup cold water + 4 tablespoons cornstarch: This slurry is essential for thickening the cooking liquid into a rich gravy.
• 1 teaspoon salt
• ¼ teaspoon pepper

Note: This recipe makes enough for about 8 servings, perfect for a family dinner with leftovers.

Variations

It’s easy to add your own twist to this classic recipe.

• Flavor-Enhancing Add-ins: For a deeper, more complex flavor, add a splash of red wine with the beef broth. You can also toss in some fresh herbs like thyme or rosemary sprigs with the roast before cooking.
• Different Veggies: Feel free to add other hearty vegetables like carrots, celery, or pearl onions to the pot along with the potatoes for a complete one-pot meal.
• Homemade Onion Soup Mix: If you prefer to avoid packaged mixes, you can make your own by combining 2 tablespoons of dehydrated onion flakes, 2 tablespoons of beef bouillon granules, and a mix of onion powder, parsley, black pepper, celery seed, and paprika.

Cooking Time

This meal comes together faster than you’d think thanks to the pressure cooker.

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

Equipment You Need

You only need a few key pieces of equipment for this recipe.

• Instant Pot/Pressure Cooker: This is the star of the show, used to tenderize the roast and cook the potatoes quickly.
• Tongs: For safely searing and handling the hot meat.
• Large Bowl: To mash the cooked potatoes with the other ingredients.
• Potato Masher or Electric Hand Mixer: For achieving perfectly creamy mashed potatoes.
• Whisk: Essential for creating a lump-free cornstarch slurry and mixing it into the gravy.

How to Make Pot Roast with Mashed Potatoes?

This recipe simplifies a classic Sunday dinner into an easy weeknight meal using the Instant Pot.

Preparing and Searing the Roast

I start by patting the roast pieces dry and seasoning them generously with salt and pepper. Then I set the Instant Pot to “Sauté” mode and heat the oil. Once it’s hot, I sear each side of the roast chunks 2–3 minutes until browned. This step locks in flavor. After searing, I sprinkle the dry onion soup mix over the meat and pour in the beef broth.

Pressure Cooking & Natural Release

Next, I secure the lid, set the vent to “sealed,” and cook on Manual / Pressure Cook mode for 60 minutes (for fresh cuts). After the cooking cycle finishes, I let it naturally release for 15–20 minutes before doing a quick release.

This gradual depressurizing helps keep the meat moist. Once the lid drops, I carefully remove the roast and shred it with forks, and strain the cooking liquid to separate out fats or bits.

Making the Mashed Potatoes

While the roast is cooking (or during the release), I boil the quartered red potatoes until fork-tender (about 15 minutes). Then I drain them and return to a bowl.

I mix in sour cream, garlic, salt, and pepper, and mash either by hand or with an electric mixer until creamy and smooth. The skins help retain a bit of texture and nutrients.

Making the Gravy & Serving

With the strained cooking liquid back in the pot, I bring it to a boil using the “Soup” or “Sauté” setting. Then I whisk together cold water and cornstarch to form a slurry, and stir it into the hot liquid.

Stir until it thickens, tasting and adjusting salt or pepper. I spoon the shredded roast over a bed of mashed potatoes, then ladle the gravy across everything. Serve hot.

Additional Tips for Making this Recipe Better

Having made this a few times, I’ve discovered a few things that really elevate the dish.

• I always make sure to get a really good sear on the meat. This step creates a deep, rich flavor in the final dish that you just can’t get otherwise. Don’t rush it!
• The recipe calls for a 15-minute natural release, and I recommend sticking to it. Releasing the pressure too quickly can make the meat tough. Patience here really pays off with a more tender roast.
• I taste the gravy before adding the extra salt. The onion soup mix and beef broth are already quite salty, so you might not need as much as the recipe suggests.
• For the creamiest mashed potatoes, I use a hand mixer. It whips them up perfectly and makes them so light and fluffy.

How to Serve Pot Roast with Mashed Potatoes?

The best way to serve this dish is to embrace its comforting nature. Create a generous bed of the creamy garlic mashed potatoes on each plate. Top the potatoes with a hearty portion of the shredded pot roast.

Finally, ladle the rich, savory gravy over everything. A sprinkle of fresh chopped parsley adds a nice touch of color and freshness that contrasts beautifully with the rich flavors.

Nutritional Information

Here is a general overview of the nutritional values for this hearty meal.

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

Make Ahead and Storage

This is a great recipe for meal prepping, as the flavors get even better over time.

To Store: Let the pot roast, mashed potatoes, and gravy cool completely. Store them in separate airtight containers in the refrigerator for up to 3-4 days. Storing them separately helps maintain the best texture for each component.

To Freeze: The shredded pot roast and gravy freeze beautifully. Place them in freezer-safe bags or containers and freeze for up to 3 months. It’s best not to freeze the mashed potatoes, as their texture can become grainy upon reheating.

To Reheat: Reheat the pot roast and gravy gently in a saucepan over low heat or in the microwave. The mashed potatoes can also be reheated in the microwave or on the stovetop with a splash of milk or cream to restore their creamy consistency.

Why You’ll Love This Recipe?

This pot roast recipe is sure to become a family favorite for many reasons.

• One-Pot Wonder: The entire meal—roast, potatoes, and gravy—is made in the Instant Pot, which means minimal cleanup and a very straightforward cooking process.
• Incredibly Tender Meat: Pressure cooking turns a tough cut of meat into a fork-tender, juicy, and flavorful roast in a fraction of the time it would take in an oven or slow cooker.
• Full of Flavor: The combination of the onion soup mix and beef broth creates a rich, savory gravy that perfectly complements the beef and creamy potatoes.
• Perfect for Any Occasion: It’s impressive enough for a Sunday dinner with guests but easy enough for a comforting weeknight meal with the family.