Pot Roast with Potatoes and Carrots
Classic pot roast with potatoes and carrots: slow-braised beef in a rich gravy. Easy Dutch oven or s...
40
total time
6servings
servings
530 kcal
calories
Introduction: Classic Comfort Food for Any Night
Few meals deliver the kind of cozy, stick-to-your-ribs comfort that ground beef and gravy over mashed potatoes provides. This dish combines savory, well-seasoned ground beef cooked in a rich brown gravy and ladled over a cloud of creamy mashed potatoes. It’s the kind of meal that fits both busy weeknights and relaxed family dinners, requiring straightforward ingredients and yielding big, satisfying flavors. The recipe’s beauty lies in its adaptability: swap beef for turkey, add vegetables to the gravy, or use loaded mashed potatoes for an indulgent twist. For those who grew up on meat-and-potatoes dinners, this recipe will feel nostalgic; for newer cooks, it’s a reliable, forgiving entry point into making gravy from scratch and mastering mashed potatoes. In this article you’ll find a complete ingredient list, step-by-step cooking instructions, equipment recommendations, timing and serving suggestions, plus tips for making parts ahead or turning leftovers into new meals. I’ll also cover variations to accommodate different dietary needs — from lower-fat options to vegetarian swaps — and storage advice so your leftovers stay safe and tasty. Whether you’re cooking for one or feeding a family, the approach below focuses on straightforward techniques, flavor-building tips, and small tricks that make the end result restaurant-quality. Read on if you want a dependable, delicious recipe that’s flexible, affordable, and deeply satisfying. By the end you’ll know how to make a velvety gravy, perfectly seasoned beef, and silky mashed potatoes that hold up under the weight of the sauce without getting gummy. Let’s get started with ingredients and the shopping list so you can head into the kitchen prepared.
Ingredients — What You’ll Need
Assembling the right ingredients is the first step toward great flavor. This list is intentionally simple, focusing on pantry-friendly staples and fresh basics you can find at most stores. Quantities can be scaled up or down depending on how many you’re serving; I’ll provide proportional tips further in the article. Core ingredients include ground beef, aromatics like onion and garlic, beef stock for depth, and pantry items to thicken and finish the gravy. For mashed potatoes you’ll need starchy potatoes, butter, milk or cream, and seasonings. Optional add-ins let you customize texture and flavor. Suggested ingredient list (serves 4): 1 lb (450 g) ground beef (80/20 for flavor; leaner blends work if you reduce added fat), 1 medium yellow onion finely chopped, 2–3 cloves garlic minced, 2 tablespoons butter or oil, 2 tablespoons all-purpose flour (for the roux), 2 cups beef stock (or low-sodium broth), 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard (optional), kosher salt and freshly ground black pepper to taste, 2 lbs (900 g) starchy potatoes like Russets or Yukon Golds, 4 tablespoons butter for mashed potatoes, 1/2–3/4 cup warmed milk or cream, and fresh parsley for garnish. Pantry substitutes: use cornstarch slurry instead of flour to thicken if gluten is a concern; swap vegetable broth and plant-based butter for a vegetarian adaptation (and use crumbled meat substitutes or mushrooms for umami). For a richer gravy, add a splash of heavy cream at the end; for a lighter finish, finish with a squeeze of lemon or a dash of vinegar to brighten flavors. With these ingredients in mind, you’ll be ready to gather tools and begin cooking.
Gathering Ingredients and Prep Work
Good mise en place — getting your ingredients measured, prepped, and organized — streamlines the cooking process and helps prevent overcooking or missed steps. Start by peeling and cutting your potatoes into even chunks so they cook uniformly; roughly 1- to 1.5-inch pieces work well. Place them in cold, salted water to start so the exterior doesn’t go gummy as they heat. For the beef, take it out of the refrigerator fifteen to twenty minutes before cooking to come closer to room temperature; this helps it brown more evenly. Chop the onion finely so it will melt into the gravy, and mince the garlic or crush it to release more flavor. Measure your flour and stock in advance and have a small bowl ready if you plan to mix a cornstarch slurry. If you’re using fresh herbs for garnish, wash and dry them now. Shredded cheese or sour cream are optional for mashed potatoes — have them ready if you want loaded mashed potatoes as an upgrade. If you plan to include vegetables like sliced mushrooms, carrots, or peas in the gravy, blanch or pre-cook them slightly to ensure they finish at the same time as the beef. For tools, grab a heavy skillet or sauté pan for the beef and gravy, a large pot for boiling potatoes, a sturdy wooden spoon or spatula, a whisk for deglazing, and a potato masher or ricer for smooth potatoes. Preheat the oven or keep warm a baking dish if you plan to finish the dish in the oven. Finally, taste-forward cooking starts with seasoning — have kosher salt and freshly ground black pepper accessible. If you prefer deeper, more caramelized flavor, sprinkle a little sugar on the onions while they’re sweating to help with browning. By lining up all components before you start, the actual cooking becomes more relaxed and quicker, and the result will be more consistent and flavorful.
Equipment and Timing — Tools That Make It Easier
Using the right equipment will make the process efficient and the results more consistent. A large heavy-bottomed skillet or sauté pan is ideal for browning ground beef and building the gravy; the weight helps distribute heat evenly and prevents hot spots. A large pot with a tight-fitting lid is important for boiling potatoes quickly and holding in steam; a potato ricer produces the silkiest mashed potatoes, but a quality potato masher works well if you prefer a slightly more rustic texture. A fine-mesh strainer or slotted spoon is useful if you want to remove any solids from the gravy or skim excess fat. Timing is the other side of the equation. Plan to start your potatoes first since they require the most hands-off time: about 15–20 minutes to reach fork-tender after the water comes back to a boil, depending on chunk size. While the potatoes simmer, brown the ground beef and develop the gravy components (about 10–15 minutes). If you like to serve everything hot and fresh, try to finish the gravy within the last 5–10 minutes of the potato cooking time so you can mash the potatoes and plate immediately. For a family-style approach, transfer mashed potatoes to a warmed serving dish, keep them covered, and spoon gravy over as you serve to prevent the potatoes from soaking up too much sauce. Other useful gadgets include a microplane for zesting citrus or grating fresh nutmeg into potatoes, a thermometer if you want to ensure precise temperatures for reheating, and a hand mixer if you prefer ultra-smooth potatoes but want to avoid overworking them in a stand mixer. With the right tools and a sense of timing, the entire meal can come together in about 35–45 minutes from start to finish.
Cooking Process: Making the Ground Beef and Gravy
Start by heating your skillet over medium-high heat and adding a tablespoon of butter or oil. Add the chopped onion and cook until translucent and starting to caramelize, about 5–7 minutes. Stir in the minced garlic and cook for another 30–60 seconds until fragrant. Push the aromatics to the side and add the ground beef in a single layer, letting it sit briefly to get good contact with the pan and brown. Break it up with a spatula and brown until no pink remains and you have flavorful browned bits on the pan bottom. Season with salt and pepper as it cooks. Once the beef is browned, sprinkle the flour evenly over the mixture and stir to coat; cook the flour for 1–2 minutes to remove raw taste and form the roux base for the gravy. Slowly pour in the beef stock while whisking or stirring vigorously to deglaze the pan and incorporate the roux into a smooth sauce. Add Worcestershire sauce, a pinch of dried thyme or a bay leaf for complexity, and adjust heat to maintain a gentle simmer. Let the gravy reduce and thicken for about 5–10 minutes, stirring occasionally. Taste and adjust seasoning — a splash of soy sauce or a teaspoon of tomato paste can boost umami if needed. If using cornstarch instead of flour, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into simmering stock, cooking until translucent and thickened. For a silkier finish, swirl in a tablespoon of cold butter or a splash of cream right before serving. Remove any bay leaf and discard. If the gravy becomes too thick, thin with a little more stock or warm milk; if too thin, simmer a bit longer or whisk in a slurry until it reaches the desired consistency. This technique yields a glossy, savory gravy that clings to the mashed potatoes for maximum comfort and flavor.
Mashed Potatoes: Technique for Creamy Texture
Great mashed potatoes come from a balance of starchy potatoes, proper cooking, and the right ratio of butter and liquid. Choose high-starch potatoes like Russets or Yukon Golds; Russets yield fluffy, lighter mash, while Yukon Golds give a naturally creamy, buttery texture. Cut potatoes into uniform chunks so they cook evenly. Place them in cold, salted water, bring to a simmer, then cook until fork-tender, about 15–20 minutes depending on size. Drain thoroughly to remove excess water; letting potatoes sit in the colander for a minute helps steam off moisture that could dilute the final texture. For mashing, use a ricer for the smoothest result, or a hand masher for a more rustic finish. Warm your butter and milk (or cream) before adding them to the potatoes to avoid lowering the temperature and to help the fats emulsify for a silky consistency. Start with 3–4 tablespoons of butter and 1/2 cup of milk for two pounds of potatoes, then adjust to taste and desired texture. Mash gently and season with salt and freshly ground black pepper; taste as you go. If you want richer potatoes, stir in a dollop of sour cream, cream cheese, or a bit of grated Parmesan. For lighter mashed potatoes, use olive oil and low-fat milk. Avoid overmixing with an electric mixer at high speed; that can activate potato starch and cause gummy results. Instead, pulse briefly or use a low setting if you choose to use a hand mixer. Finish with a pat of butter on top or a sprinkle of chives for brightness. The goal is warm, fluffy, well-seasoned mashed potatoes that provide the perfect canvas for the beef and gravy.
Final Presentation and Serving Suggestions
Presentation matters when serving a comforting dish—simple steps can elevate the experience. Start by spooning a generous mound of mashed potatoes onto each plate or into a family-style serving bowl, creating a small well in the center to hold the gravy. Ladle the warm beef and gravy over the potatoes, making sure to include both meat and sauce for balanced bites. Garnish with freshly chopped parsley or chives for color and a hint of fresh flavor. A pat of butter melting on top of the gravy or a small drizzle of extra virgin olive oil can add sheen and richness. Consider side dishes that complement the savory profile: roasted or steamed green vegetables (such as green beans, broccoli, or Brussels sprouts), a simple mixed green salad with a bright vinaigrette to cut through richness, or crusty bread to soak up leftover gravy. For a heartier spread, serve alongside roasted carrots or a bright coleslaw. If serving family-style, keep the mashed potatoes covered in a warm oven (low heat) and offer the gravy in a separate warmed gravy boat so guests can add as much or as little as they like. For plating tips, use contrast: a white plate makes the dark gravy pop, and a sprinkling of freshly ground black pepper or a few microgreens adds visual interest. If you’re entertaining, consider pre-portioning the meal in shallow bowls for a rustic, cozy presentation. Leftover make-ahead strategies include storing gravy and potatoes separately; reheat gently on the stovetop and add a splash of milk to the potatoes and a bit of stock to the gravy to restore texture. These small finishing touches make the simple combination of beef, gravy, and mashed potatoes feel special and well-executed.
Tips, Variations, and Make-Ahead Storage
This section offers practical tips to tweak the recipe and make life easier. For seasoning, taste at each stage: potatoes should be salted during the boil, and the gravy should be tasted before serving so you can balance salt, acid, and umami. If the gravy lacks depth, add a teaspoon of soy sauce, a splash of Worcestershire, or a small spoonful of tomato paste. If it’s too salty, add unsalted stock or a peeled potato slice simmered briefly and removed to absorb excess salt. For texture, consider stirring in sautéed mushrooms or peas for color and bulk. Variations include using ground turkey or chicken for a lighter protein; add more aromatics like leeks or shallots for subtle flavor shifts. For a vegetarian version, sauté mushrooms, lentils, or plant-based crumbles and make the gravy with vegetable stock and a splash of tamari for umami. To make it gluten-free, thicken the gravy with a cornstarch slurry instead of flour, and ensure your stock is gluten-free. Make-ahead and storage: store mashed potatoes and gravy separately in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to potatoes and a bit of stock to gravy to restore creaminess. Both components freeze well: mashed potatoes for up to 2 months (best texture if thawed overnight in the fridge before reheating) and gravy for 3 months. To reheat frozen portions, thaw in the fridge and reheat slowly over low heat, stirring frequently. Leftovers can be transformed into shepherd’s pie (spread mashed potatoes over a reheated beef and gravy mix and bake until golden) or used as a topping for baked potatoes or toast for a quick, comforting lunch.
Ground Beef and Gravy over Mashed Potatoes
Comforting ground beef and rich brown gravy served over creamy mashed potatoes — easy weeknight dinner with tips, variations, and make-ahead ideas.
total time
40
servings
6servings
calories
530 kcal
ingredients
- 1 lb ground beef 🥩
- 1 small onion, finely chopped 🧅
- 2 garlic cloves, minced 🧄
- 2 tbsp all-purpose flour 🌾
- 1 1/2 cups beef broth 🍲
- 1 tsp Worcestershire sauce 🧴
- 1/2 tsp dried thyme 🌿
- Salt and black pepper, to taste 🧂
- 2 tbsp butter (optional) 🧈
- 3 lbs Yukon Gold potatoes, peeled and cubed 🥔
- 1/2 cup butter 🧈
- 3/4 cup milk or heavy cream 🥛
instructions
- 1. Peel and cube the Yukon Gold potatoes, then place them in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain well.
- 2. Return the drained potatoes to the pot or a mixing bowl, then add 1/2 cup butter and 3/4 cup milk or heavy cream. Mash until smooth and creamy. Season with salt and black pepper to taste. Keep warm while preparing the gravy.
- 3. Heat a large skillet over medium heat and add the ground beef. Cook until fully browned, breaking it apart with a spoon. Drain off any excess fat.
- 4. Add the finely chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened and translucent, about 3-4 minutes.
- 5. Sprinkle 2 tablespoons of all-purpose flour evenly over the beef mixture and stir well to coat everything.
- 6. Gradually pour in 1 1/2 cups beef broth while stirring constantly to prevent lumps.
- 7. Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried thyme, and season with salt and black pepper to taste.
- 8. Let the mixture simmer gently for 5 to 7 minutes, stirring occasionally, until the gravy thickens to your liking.
- 9. For added richness, stir in 2 tablespoons butter just before serving, allowing it to melt into the gravy.
- 10. To serve, spoon a generous helping of mashed potatoes onto each plate, then ladle the hot ground beef and gravy mixture over the top.
- 11. Optionally, garnish with chopped fresh parsley for color and freshness.
- 12. Serve immediately and enjoy your hearty, comforting meal!
- ✨ Pro Tip: Pair this dish with steamed green beans or a crisp fresh salad to complete the meal!
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