🥩 Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
Description:
A melt-in-your-mouth beef roast cooked low and slow in a savory gravy, served over velvety mashed potatoes. This hearty dish is perfect for Sunday dinners, holidays, or whenever you crave cozy, home-cooked comfort.
🍽️ Serves
6–8 people
🕐 Total Time
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Prep: 25 minutes
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Cook: 6–8 hours (slow cooker) or 3–4 hours (oven)
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Total: ~8 hours
🧂 Ingredients
For the pot roast:
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3–4 lb (1.4–1.8 kg) beef chuck roast
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Salt and freshly ground black pepper
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2 tbsp olive oil
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1 onion, sliced
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3 carrots, cut into chunks
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2 celery stalks, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 cup beef broth
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1 cup red wine (optional — or replace with more broth)
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1 tbsp Worcestershire sauce
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2 sprigs fresh thyme (or 1 tsp dried)
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2 bay leaves
For the gravy:
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2 tbsp flour (or cornstarch for gluten-free option)
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2 tbsp butter
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2 cups pot roast cooking liquid (strained from the slow cooker)
For the mashed potatoes:
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2½ lbs (1.1 kg) russet or Yukon gold potatoes, peeled and cubed
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4 tbsp butter
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½ cup milk (warm)
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¼ cup heavy cream (optional, for extra richness)
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Salt and pepper, to taste
👩🍳 Instructions
🕓 1. Sear the roast
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Pat beef dry and season generously with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Brown the roast on all sides (about 3–4 minutes per side), then transfer to your slow cooker (or Dutch oven).
🥕 2. Add vegetables & liquids
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In the same skillet, sauté onions, carrots, and celery until lightly browned (5 minutes).
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Add garlic and tomato paste; cook 1 minute.
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Pour in wine (if using) and scrape up the browned bits.
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Add beef broth, Worcestershire sauce, thyme, and bay leaves.
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Pour everything over the roast in the slow cooker.
🍲 3. Slow cook
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Slow cooker: Cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
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Oven: Cover and bake at 325°F (160°C) for 3–4 hours.
🧈 4. Make the gravy
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Remove roast and vegetables; keep warm.
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Strain 2 cups of cooking liquid into a saucepan.
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In another small pan, melt butter and whisk in flour to make a roux.
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Gradually whisk in the hot liquid and simmer until thickened (5–7 minutes).
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Season with salt and pepper to taste.
🥔 5. Prepare the mashed potatoes
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Boil potatoes in salted water until tender (15–20 minutes).
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Drain and mash with butter, warm milk, and cream.
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Season to taste with salt and pepper until smooth and creamy.
🍽️ 6. Serve
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Slice or shred the pot roast.
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Spoon generous servings over creamy mashed potatoes.
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Drizzle with rich, glossy gravy.
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Garnish with fresh thyme or parsley if desired.
🌿 Tips & Variations
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Add mushrooms or parsnips for extra depth.
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Substitute balsamic vinegar for wine for a tangy flavor.
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For a shortcut, use store-bought gravy and focus on the roast.
