My ideal pot roast dinner party menu includes some of my favorite side dish recipes. Colorful Butternut Squash Salad and tender Green Beans in Air Fryer perfectly complement each other as tasty veggie sides. Then, Fingerling Smashed Potatoes
Garlic Rosemary Mashed Potatoes and Buttermilk Sweet Potato Biscuits balance the spread with rich, filling flavor—perfect for a classy Sunday get-together or holiday dinner!

Want to try out a different mix? Any of the following pot roast sides will delight your tastebuds and your dinner guests.

A plate of pot roast with potatoes and carrots on the side with text on the image.

Best Potato, Pasta, and Whole Grain Side Dishes

What appetizer goes with a pot roast better than a hearty grain? Customize the flavor profile of your beef roast dinner with herby, spicy, or cheesy dishes guaranteed to please. From fluffy whipped potatoes to creamy mac and cheese to egg noodles, these filling recipes will ensure no one leaves your dinner table unsatisfied.

A bowl of mashed potatoes as one of the pot roast side dishes.
  • Garlic Rosemary Mashed Potatoes: If you’re in the market for melt-in-your-mouth potato sides for chuck roast, this rosemary-infused garlicky mashed potato recipe makes for a savory side that excellently accompanies a rich beef roast.
  • Muffin Tin Potatoes: This simple recipe is just what you need for potato side dishes that don’t require an extra trip to the grocery store. Four ingredients come together for an exquisite, filling side that will have the whole table reaching for seconds.
  • Creamy Potato Salad with Capers: Potato side dishes are some of the best recipes to pair with a robust, meaty roast. Even beginner cooks can whip up this creamy potato side—up to three days in advance!
  • Simple Mashed Sweet Potatoes: It’s no wonder why sweet potatoes make good sides for pot roast. Delicately sweet and bursting with color, this velvety, seven-ingredient recipe perfectly accentuates the rustic, beefy taste of a pot roast and gravy dinner.
  • Baked Sweet Potato Fries: With a subtly crisp exterior and sweet, fluffy insides, these healthy sweet potato French fries are the perfect solution to meal-prep stress. This easy side dish is also gluten-, soy-, and peanut-free to accommodate every mouth at your dinner table.
Cooked Gigi Hadid pasta garnished with basil leaves.
  • Gigi Hadid Pasta: You don’t have to be famous to eat like a star. Spicy vodka sauce, fresh basil, and tender pasta shells make for one of the most internet-popular sides that go with a roast.
  • Green Pasta: Say goodbye to store-bought pesto and hello to effortless, home-cooked eats with this to-die-for dish. Nutty parmesan, zesty lemon juice, and nutrient-dense spinach will transform your bland pasta side into a garden-fresh flavor experience.
  • Vegan Mac and Cheese: After you whip up this flavor-loaded mac and cheese, you’ll never search for another cheesy pasta side again. And it is one that happens to be made with good-for-you ingredients. Velvety cashew cheese sauce, earthy turmeric, and hearty garlic will delight anyone following a non-dairy, soy-free diet.
  • Wild Rice Pilaf: Rice pilaf is a must when considering sides for a pot roast. This vegan, gluten-free dish contains tasteful and healthy ingredients, like fresh chopped parsley, mushroom, and garlic, and it takes less than an hour to prepare.
  • Mexican Corn Pasta Salad: Who says Mexican dishes can’t be sides for a beef roast? This fabulously flavorful appetizer combines soft pasta, chili lime dressing, and tangy sour cream to please everyone at your dinner party.

Vegetables to Serve With Pot Roast

If you’ve ever wondered what the best vegetables for pot roast are, these nutritious ideas are just what you need. It doesn’t matter if you’re craving crisp roasted eggplant or smoky seared mushrooms. You’ll find all the savory, sweet, and earthy dishes you need to balance out your meaty main.

Asparagus and mushroom saute in a plate with a spoon on the side.
  • Asparagus and Mushroom Saute: Out of all the side dishes for pot roast, mild asparagus and sauteed mushrooms make an unbeatable pair. Bursting with buttery taste, this beginner-friendly recipe is one of the best side dishes to serve alongside a hearty protein.
  • Crispy Roasted Eggplant: Eggplant is one of the best vegetables to go with a roast. Smoky, savory, and tender, this rich eggplant recipe is coated with an addictive Parmesan-and-panko crumb coating.
  • Oven Roasted Asparagus: You only need five ingredients to make this simple side dish (plus an irresistible Parmesan cheese topping!). If you’re short on time or prefer a different cooking method, Air Fried Asparagus and Pan-Seared Asparagus also make a great option.
  • Baked Shiitake Mushrooms: This richly umami-packed dish is one of my favorite veggie sides to serve alongside a pot roast dinner. Tender and hearty, shiitake mushrooms will bring out the rich flavor of your savory pot roast.
Garlic butter green beans as a good side dish to eat with pot roast.
  • Green Beans with Garlic and Butter: Buttery, robust green beans are an ideal appetizer to make with pot roast. Not only can you whip up this easy side in just 15 minutes, but it also only uses five simple ingredients.
  • Vegetarian Stuffed Eggplant: Finding tasty, low-calorie vegetables to go with roast doesn’t have to be complicated. This vegetarian recipe tops Whole Roasted Eggplant with herby Bulgur Wheat Pilaf and tangy Tahini Yogurt Sauce for photo-ready results.
  • Roasted Maple Carrots: If you’re making the cult-favorite slow cooker Mississippi Pot Roast this sweet veggie side makes an ideal match. Caramelized in a sweet maple glaze and mixed with a dash of salt, these colorful carrots are the perfect side dish for a holiday dinner.
  • Sauteed Cabbage: Looking for pot roast dinner sides that are off the beaten track? This seven-ingredient cabbage recipe is an excellent side dish to emphasize the rich undertones of your beef dish.
  • Creamed Corn: You don’t need to sacrifice flavor when serving vegetables with pot roast and potatoes. This classic dish bathes tender golden corn kernels in a sweet cream sauce to make a complete meal even picky eaters will adore.

Bread Recipes That Go With Pot Roast

Nothing tastes better than sopping up rich roast beef juices with hearty bread. Everything from flaky loaves to buttery rolls makes an incomparable pair with a savory Sunday roast. With these beginner-friendly options, you’ll never wonder what bread goes with pot roast again.

Dinner rolls garnished with sesame seeds from the top view.
  • Brioche Buns: If you love the taste of fluffy, buttery homemade dinner rolls, this easy no knead brioche recipe will satisfy your cravings. Even those new to baking can prepare these spongy bread rolls with ease.
  • No-Knead Dutch Oven Bread: Beginner bakers, foodies, and experienced chefs will love this ultra-simple four-ingredient bread recipe. If you prefer a brinier, more rustic option, you can also serve my Olive Loaf Bread for an equally simple dish.
  • Almond Bread: This easy low-carb recipe is the ultimate gluten-free alternative to traditional bread recipes. Prepared with only ten ingredients, this filling dish is one of the best pot roast sides for those with dietary restrictions.
Sliced jalapeno cornbread on a plate from the top view.
  • Jiffy Jalapeño Cheddar Cornbread: Give your grain a kick with this Southern take on traditional cornbread. Cheddar cheese gives this dish a savory dairy flavor, while diced jalapenos lend each slice an incomparable spice.
  • Yorkshire Pudding: Sometimes, the simplest recipes make the tastiest pot roast side dishes. With just five ingredients and a muffin tin, this British classic appetizer has a golden-brown exterior and pillow-soft insides.
  • Savory Cornbread Muffins: There are dozens of tasty appetizers to serve with pot roast besides potatoes. These sweet-and-savory muffins are a great side dish to bring a pop of pepper and spice to your chuck roast meal.

Salads to Serve With Chuck Roast

Want to balance your robust chuck roast with garden-fresh flavors? This green list has everything from picnic-ready spring mixes to Middle Eastern Tabbouleh. These crisp, nutritious salads are the perfect dishes to serve with roast beef in the summer—or any time of the year!

  • Coleslaw with Greek Yogurt: Coleslaw is one of my go-to summer salads side dishes for roast beef in the warmer months. Tangy Greek yogurt dressing has a light, creamy taste, while crisp garden vegetables give every bite an irresistible crunch.
  • 5 Bean Salad: Want Southern sides for pot roast that will delight your taste buds? Like my Texas Caviar, this easy recipe comes together in only 20 minutes and is a good option for an effortless make-ahead side.
Black eyed pea salad in a bowl from the top view.
  • Black Eyed Peas Salad: Gluten-free, vegan, and wholesome, this easy bean salad will give your pot roast meal breathtaking color. This recipe’s secret ingredient (lemon juice!) perfectly balances its fresh, natural flavors.
  • Butter Leaf Lettuce Salad: This tender-crisp salad is a great way to complement your roast beef dinner with a bright leafy taste. You only need 20 minutes to toss the sweet green peas, bright red radish, and mild bibb lettuce of this green salad.
  • Spring Salad: Made with a leafy spring mix, juicy tomatoes, and robust red onion, this classic recipe perfectly pairs with nearly any main dish. With this nutritious crowd-pleaser, you’ll never be at a loss for appetizing spring salads again.
  • Goat Cheese Salad: Who can say no to the warm, gooey taste of Baked Goat Cheese Balls? Served atop a bed of fresh mixed greens and Dijon mustard dressing, your goat cheese recipe will impress all your dinner guests.
  • Kardashian Salad: If you want to eat like a celebrity, this social media sensation is a must when it comes to Sunday roast sides. You’ll love every bite of this recipe’s savory salami, creamy mozzarella, and crisp iceberg lettuce.
Roasted Brussels sprouts salad with kale in a bowl.
  • Kale and Brussel Sprout Salad: Superfoods make excellent side dishes for chuck roast. Hearty, healthy, and delicious, this recipe is one of my most iconic fall salads. You’ll savor every forkful of this dish’s Parmesan cheese, nutty almonds, and grassy Brussels sprouts.
  • Avocado Quinoa Salad: This simple salad has everything from zesty Lemon Dressing to creamy avocado, crisp cucumbers, and flavorful quinoa—a combination so heavenly you’ll want to double the recipe! It’s no wonder why this is one of my favorite quinoa salads.
  • Goat Cheese and Beet Salad: No one can resist the gourmet taste of earthy goat cheese, sweet beets, and tart balsamic vinegar. Topped with Balsamic Lemon Vinaigrette, this divine dish looks straight from a culinary magazine.
  • Turkish Tabbouleh: This classic Mediterranean recipe bursts with herbaceous, zesty flavors. Packed with fresh herbs, green onions, and lemon dressing, this easy side comes together in 30 minutes—as quickly as my Quinoa Tabbouleh!


What is the best way to serve a pot roast?

There are countless options when considering what goes well with pot roast. I recommend including one salad, one or two roasted/sautéed vegetables, one type of bread, and one potato dish for a meal planning shortcut. And whatever recipe you choose, do not forget to pick up a bottle of your favorite red wine to make it the perfect pot roast dinner!

35 Sides To Serve with Pot Roast – Rosemary Mashed Potatoes Recipe

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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
These Rosemary Mashed Potatoes are a buttery, decadent side dish that makes the perfect side for pot roast dinner. One of our most popular sides to serve with pot roast, this creamy rosemary potato dish is the best accompaniment for a delicious meal that is guaranteed to impress.


  • 2 pounds Yukon gold potatoes, cut into chunks
  • 1 tablespoon salt
  • ½ cup whole milk, or almond milk
  • 6 tablespoons unsalted butter, plus more as garnish if preferred
  • 2 sprigs fresh rosemary, plus more as garnish
  • 3 cloves garlic*, peeled and minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground white pepper or black pepper


  • Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes. Stir in the salt and bring it to a boil on medium-high heat. Cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
  • Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
  • Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
  • Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
  • Season: Season with salt and pepper. Taste for seasoning and add in if needed.
  • Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.


  • Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead. 
  • Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven. 
  • Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
  • Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
  • Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
  • Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. 
  • Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.


Calories: 348kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 2063mg | Potassium: 1020mg | Fiber: 5g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 45mg | Calcium: 77mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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