Maple Balsamic Pot Roast with Brown Butter Mashed Potatoes
Comfort food at its finest! This Maple Balsamic Pot Roast with Brown Butter Mashed Potatoes is rich, tender, and packed with cozy flavors. Slow-cooked chuck roast melts in a savory sauce of balsamic, maple, and herbs, while the buttery, golden mashed potatoes are pure magic. It’s the perfect hearty (gluten-free!) dinner to warm up any night. Make this for your next holiday hosting gig, I promise it will be a hit!
Maple Balsamic Pot Roast with Brown Butter Mashed Potatoes Ingredient Notes:
Beef Chuck Roast: This well-marbled cut becomes incredibly tender when slow-braised, soaking up the rich flavors of the balsamic-maple sauce. It shreds easily after a few hours in the oven, making it perfect for cozy, fork-tender bites. Chuck roast is also budget-friendly and ideal for feeding a crowd. The fat content adds flavor and keeps the meat moist.
Pure Maple Syrup: Just two tablespoons bring a subtle sweetness that balances the tang of balsamic vinegar and the savoriness of the roast. It caramelizes slightly as it braises, deepening the flavor of the sauce. A little goes a long way in building that rich, comforting taste.
Yukon Gold Potatoes: Known for their buttery texture and golden hue, Yukon Golds are the ultimate choice for mashed potatoes. They become creamy when boiled and mash smoothly without being too starchy. Their naturally rich flavor pairs perfectly with the nutty brown butter. They also hold up well to the added milk and garlic for a velvety finish.
Brown Butter: This deeply golden butter adds a rich, nutty flavor to the mashed potatoes. As it melts and cooks, the milk solids in the butter and develops a toasty aroma that elevates the dish. It brings depth and warmth that complements the creamy potatoes and savory pot roast. Just a few minutes on the stove transforms regular butter into something luxurious.
Maple Balsamic Pot Roast with Brown Butter Mashed Potatoes
6
servings30
minutes4
hoursComfort food at its finest! This Maple Balsamic Pot Roast with Brown Butter Mashed Potatoes is rich, tender, and packed with cozy flavors. Slow-cooked chuck roast melts in a savory sauce of balsamic, maple, and herbs, while the buttery, golden mashed potatoes are pure magic. It’s the perfect hearty (gluten-free!) dinner to warm up any night. Make this for your next holiday hosting gig, I promise it will be a hit!
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Ingredients
- For the Pot Roast
3 pounds boneless beef chuck roast
Kosher salt, to taste
ground black pepper, to taste
3 tablespoons avocado or olive oil
1 yellow onion, diced
4 large carrots, diced (about 1 pound)
4 celery ribs, diced
6 garlic cloves, peeled and minced
2 tablespoons tapioca flour or arrowroot starch (can sub corn starch or flour)
4 cups low-sodium beef broth (can sub for 2 cups red wine, 2 cups beef broth)
2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
3 fresh thyme sprigs
3 fresh rosemary sprigs
- For the Mashed Potatoes
6 tablespoons salted butter
4 garlic cloves, peeled and smashed
2 1/2 pounds Yukon gold potatoes, peeled and cubed
2 teaspoons kosher salt, additional to taste
1 cup whole milk (can sub soy or coconut milk)
ground black pepper, to taste
Directions
- For the Pot Roast: Preheat the oven to 350ºF. Generously season the chuck roast all over with salt and black pepper.
- Heat the oil in a large Dutch oven over medium heat. Add the roast and sear on all 4 sides until browned, about 5 minutes per side. Remove and set aside on a large plate, leaving the oil behind.
- In the same dutch oven, add the onion, carrots, and celery and cook, stirring often and scraping up the brown bits from the pot, until tender and lightly browned, 8 to 10 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes.
- Mix in the tapioca flour and cook while stirring constantly until absorbed, 1 to 2 minutes. Pour in the beef broth, balsamic vinegar, and pure maple syrup while stirring constantly to prevent flour clumps.
- Bring the mixture to a boil, then continue simmering until reduced into a thick liquid, 18 to 20 minutes. Salt to taste.
- Place the roast in the center of the dutch oven, add the thyme and rosemary sprigs (best if tied with twine and pushed down under the liquid), cover, and transfer to the oven on the center rack. Cook until the roast is tender enough to shred easily, about 3 hours and 15 minutes. Remove the lid and turn over the roast, then place back in the oven (uncovered) and cook until the top is brown and the liquid is thickened, 35 to 40 minutes.
- Remove the thyme and rosemary and skim the fat that rose to the surface and discard.
- For the Mashed Potatoes: Add the butter to a large pot over medium-low heat. Cook until melted, then add the garlic and heat until the butter turns brown, 3 to 4 minutes. Transfer to a large mixing bowl and set aside.
- Fill the same pot with the cubed potatoes, plus the 4 garlic cloves and 2 teaspoons of salt, and enough water to cover them by about 1 inch. Bring to a boil and cook until the potatoes are fork tender, 14 to 16 minutes.
- Strain the potatoes and garlic and add to the bowl with the brown butter. Mash the potatoes with a potato masher (or a fork if you don’t have one) as much as possible. Pour in the milk and continue mashing until absorbed (do this while the potatoes are still hot).
- Season with salt and black pepper to taste, and serve.
Notes
- Store it: Refrigerate the pot roast and potatoes in separate sealed containers for up to 4 days. Freeze for up to 3 months.
- Reheat it: To heat the potatoes, add to a pot with a dash of water, cover, and warm over very low heat or microwave in 1 minute increments until warmed through. To heat the pot roast, add to a pot over medium low heat and warm, covered, for about 15 minutes.
- Vegetarian: For a vegetarian option, steam 1 package of green lentils on the stovetop (follow package instructions for timing). Cool for about 10 to 15 minutes off heat. Prepare the vegetables as instructed, swapping beef broth for vegetable broth. Add the cooked lentils to the pot and stir to combine. Skip steps 6 and 7 of the Pot Roast.
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Another 10/10 recipe from Jenn Leuke! This was a perfect holiday meal for guests. Delish!!!!
Made this last night and I think it’s probably the best recipe I’ve ever made from Jenn. My son literally said it was the best thing I’ve ever cooked for him! Sooooo good!
Made this for Xmas dinner! What a winner! So delicious!
This was absolutely delicious!
Just made this pot roast and it turned out amazing. Did a 2lb for 3 hours. Thank you so much I will definitely make this one again.
Instead of putting it in the oven for 3 hours can I use a crock pot?
I’m trying this today and hoping it turns out well still! 🤞🏻
Can you let us know if it worked with a crock pot?
I just cooked it in the slow cooker on low for 8 hours and it turned out perfect. Made sure the carrots/herbs were on top, and they were perfect. I followed all the instructions until number 5 as is. There I didn’t reduce the liquid down as much as I knew I’d need it to keep the roast moist while slow cooking.
This came out incredible. You’ve outdone yourself. A great dish for company
I feel like I just leveled up my cooking skills with this recipe!!
⭐️⭐️⭐️⭐️⭐️ 5 Stars!!! This was delicious!!!
My only hiccup was realizing too late that I was out maple, so I substituted it for honey and it worked great!
I just made this and it was SO good! Will absolutely cook it again.
– I replaced the celery with mushrooms because YUM
– I used a smaller piece of meat because I couldn’t find the rights size and it worked just fine
– I think this would work just fine in a crock pot if you had the right thickening prior to cooking! I’m going to try that next time.
Did you cook the mushrooms beforehand and how much did you use?
This was absolutely outstanding. My company was raving about it. 10/10 will make again and again.
This was seriously so good. Even with my lean roast, it still came out moist and yummy. Amazing flavor. I left the carrots and celery in fairly big pieces, and they came out soft and flavorful. My 10-year-old loved it too, broth, veggies and all.
SOOOOO yummy
8/31/25
The only roast I’ve ever made and liked. I did the crock pot method bc it’s 100 degrees still. It was fall apart tender in 6 hours, juicy and flavorful. Had to add salt & seasonings. Would tinker with spice level during searing next time.
So yummy! So much flavor – the best roast I’ve ever had. And it was all pretty straight forward which I always appreciate. Love your recipes!
DELISH!!! 13yr was impressed!!! Will need to make again. I did not cook the additional 40 min to brown, and only baked for 3hr vs 3hrs 15min. I’m excited for the leftovers!!
I made this last night. I have never liked pot roast, but the picture looked so good I had to try and my husband loves pot roast. Wowza, this was so good. My husband and daughter ate it up and asked if we could have the leftovers the next night. Really really good, A+ from me.
Made this meal to bring to a new mom, and they loved it and we loved the leftovers! I did make the roast in the IntantPot rather than on the stovetop due to time constraints and it came out great! The mashed potatoes are amazing as well. It’s going to be my new fall staple:)
Cooked this in an instapot! One hour on high. Followed the recipe and sautéed the veggies in the pot. Only difference was I had to cook down the sauce with some extra corn starch after I was done cooking because there was still way too much water (instapot lets out nothing but needs liquid to cook). It tasted great still!
I made this tonight. Wow. It reduced perfectly, was sweet and savory, so delicious. I served it with the mash (also, wow), roasted broccolini and roasted asparagus.
This was so delicious! Made it today with brisket since my Trader Joe’s didn’t have chuck roast. I also used 2 cups of wine. Was perfect! The potatoes though were a bit confusing to me as it says to cook the butter with the garlic and also says to put the garlic with the potatoes when they are boiling. Can you clarify the amount of garlic with the butter and when cooking the potatoes? Also I did a 5 lb bag of potatoes instead of 2.5 lbs and so it should have doubled the milk to 2 cups, but one cup was actually too much. Just wanted to share in case that helps anyone else. Thanks so much for the delicious recipe!
I took the garlic out of the butter after browning it and put it in the water with the potatoes and it worked great.
Such a hit. The entire family loved and went back for seconds! I’d probably add a bit more liquid next time to get a little more gravy but that’s only because it was so amazing we wanted more of it. The browned butter potatoes was such a nice twist.
This recipe blew me away! Going to be my Christmas meal from here on out!
Just made this and it was a hit! Hands down one of the best roast recipes ever!
We are making this tonight! The ingredient list at the top says to use 4 garlic cloves for the potatoes. In the recipe it is not very clear. It says to use garlic cloves with the butter but then it also says to use 4 garlic cloves in the water. Can you clarify?? Thank you!
I took the garlic out of the butter after browning it and put it in the water with the potatoes and it worked great.
This is worth all of the effort and length of time this recipe calls for. It’s amazing!
Did not disappoint!!! This will be in the regular rotation for dinners!
Love this recipe! Making this for a Friendsgiving on Sunday, but due to timing I need to make it today (Friday). What’s the best way to make sure this keeps well? Should I store it in its juices? separate from the juices? Should I shred it before or wait to shred on Sunday? Thanks!! Just want to make sure it doesn’t dry out!
About how many mouths does this feed ?
This was fabulous! So much flavor. Will definitely be making again. I did cheat and use Idaho potato mix but still added the browned butter and delicious!
This meal was so fabulous! Curious if there is a way to remove the corn starch/tapioca?
I’m going to remember this meal for a long time. It’s the ultimate comfort food. I tweaked it slightly by
adding white wine after the garlic
Added about two extra cups of beef broth.
It turned out so good. I’ll probably throw in more vegetables next time. This is a new favorite for sure.
I seared the roast and placed it in the crockpot for 6 hours! Otherwise followed the recipe! Very lovely!