For the beef and gravy

• 2 lbs (900 g) beef chuck roast, cut into large chunks
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt, to taste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon olive oil, optional, for browning

For the mashed potatoes

• 2 lbs (900 g) potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup warm milk, plus more as needed
• Salt and black pepper, to taste

🧐 A Closer Look at the Key Ingredients

Beef chuck roast. Chuck is the star of any good pot roast. It comes from the shoulder, so it is well marbled and full of connective tissue. That might sound tough, but during hours of gentle cooking, the collagen melts into gelatin, which makes the meat incredibly tender and gives the gravy a silky body. Cut the roast into large chunks, about 2 to 3 inches, so the pieces stay juicy instead of drying out.

Onion and garlic. Sliced onion softens and nearly dissolves into the gravy, adding natural sweetness. Fresh garlic provides aroma, while onion powder and garlic powder reinforce the savory backbone of the dish.

Beef broth. This is the base of your gravy. Choose a low-sodium broth if possible, so you can control the saltiness at the end. A good-quality broth or stock makes a noticeable difference in flavor.

Worcestershire sauce. A little goes a long way. It adds tangy, savory, umami depth that makes the gravy taste like it simmered all day on the stove.

Tomato paste. Concentrated tomato paste adds color, richness, and a subtle sweetness that balances the beef.

Dried thyme. Earthy and slightly floral, thyme is a classic partner for beef. If you have fresh thyme, use a few sprigs instead.

Cornstarch and cold water. This simple slurry thickens the cooking liquid into a luscious gravy. Always mix the cornstarch with cold water first so it dissolves smoothly without lumps.

Potatoes. For the creamiest mash, use starchy or all-purpose potatoes such as Russet or Yukon Gold. Russets are fluffy and light, while Yukon Golds are naturally buttery and creamy.

Butter and warm milk. Butter provides richness and flavor, and warm milk helps the potatoes stay smooth and fluffy instead of cooling down and turning gluey.