pot roast with mashed potatoes, green beans and gravy

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Serves: 4


3lb chuck roast

2 tablespoons of seasonings of choice, I suggest mesquite

1 cup of frozen apple juice concentrate (can omit if sweetness is not desired but it helps break down the meat fibers)

1/4 cup of flour

6 large red potatoes

2 cups of beef stock

8 tablespoons butter

1/2 cup grated parmesan cheese

1.5 cup milk

Garlic salt to taste

1 small bag of frozen french green beans

Sprinkle of sesame seeds

1 package of brown gravy if desired


Coat the pot roast on both sides with flour. In a large skillet, lightly brown the pot roast on both sides.

In a large crock pot, add the pot roast seasonings and apple juice. Add water to cover the pot roast. I like to use these crock pot liners for easy clean up. Set on low for 8 hours.

If you are using an instapot or another manner of cooking, please follow manual instructions.

30 minutes before serving, turn the pot roast off if using a crock pot.

Mostly peel the red potatoes leaving as much peel as desired in the final result then cut them into cubes.

Remove the pot roast but try to maintain its shape.

Empty the pot roast juice contents into a large pot. Add 2 cups of beef stock and bring to a boil.

Add the red potatoes and cook until soft.

While the red potatoes are boiling, add your green beans to a skillet with 2 tablespoons of butter and lightly brown. Sprinkle with garlic salt.

Follow package instructions for the gravy if desired.

When the red potatoes are soft, drain the beef stock.

Add 6 tablespoons of butter and garlic salt to taste.

Using a hand mixer, add the milk slowly until the desired consistency is achieved. Stir in the parmesan cheese.

To Serve:

Add a helping of pot roast, a scoop of mashed potatoes, and green beans. Top the green beans with sesame seeds. Enjoy Your Delicious Pot Roast With Creamy Garlic Mashed Potatoes!


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