Close this search box.
Red divider line graphic

Pot Roast & Mashed Potatoes

Pot Roast and Mashed Potatoes

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

Ali Carter
Ali Carter

Here in Wisconsin, January is typically a month filled with overcast skies, blustery winds that blow in more snow than I care to shovel, and bitter temperatures that painfully prickle at my throat when I breathe.

I adore this state. I’m blessed to live here. Wisconsin’s beauty is undeniable. However, a girl can only take so much, and during the heart of our winter season, you will find me dreaming of June while seeking shelter under fluffy blankets and craving hearty meals.

This pot roast recipe is one I learned from my mother and have made countless times for my own family. The tender chuck roast cooked in a thick, rich gravy full of mushrooms will have your home smelling amazing.

When served over creamy mashed potatoes, it is the ideal mid-January meal.

While seated around the dinner table is probably the most acceptable way to partake of this meal, I suggest you enjoy it in front of a warm fireplace while snuggled under an afghan blanket lovingly knit by your grandmother and with a puppy at your feet.

Trust me, this is the very best way to dine on pot roast and mashed potatoes on a freezing Wisconsin January evening.

Click here to read the full Badger Common’Tater article.


Badger CommonTater

Issue Date