🥩 Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

🥩 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

• Prep: 25 minutes

• Cook: 6–8 hours (slow cooker) or 3–4 hours (oven)

• Total: ~8 hours

🧂 Ingredients

For the pot roast:

• 3–4 lb (1.4–1.8 kg) beef chuck roast

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 onion, sliced

• 3 carrots, cut into chunks

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 cup red wine (optional — or replace with more broth)

• 1 tbsp Worcestershire sauce

• 2 sprigs fresh thyme (or 1 tsp dried)

• 2 bay leaves

For the gravy:

• 2 tbsp flour (or cornstarch for gluten-free option)

• 2 tbsp butter

• 2 cups pot roast cooking liquid (strained from the slow cooker)

For the mashed potatoes:

• 2½ lbs (1.1 kg) russet or Yukon gold potatoes, peeled and cubed

• 4 tbsp butter

• ½ cup milk (warm)

• ¼ cup heavy cream (optional, for extra richness)

• Salt and pepper, to taste

👩‍🍳 Instructions

🕓 1. Sear the roast

• Pat beef dry and season generously with salt and pepper.

• Heat olive oil in a large skillet over medium-high heat.

• 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

• In the same skillet, sauté onions, carrots, and celery until lightly browned (5 minutes).

• Add garlic and tomato paste; cook 1 minute.

• Pour in wine (if using) and scrape up the browned bits.

• Add beef broth, Worcestershire sauce, thyme, and bay leaves.

• Pour everything over the roast in the slow cooker.

🍲 3. Slow cook

• Slow cooker: Cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.

• Oven: Cover and bake at 325°F (160°C) for 3–4 hours.

🧈 4. Make the gravy

• Remove roast and vegetables; keep warm.

• Strain 2 cups of cooking liquid into a saucepan.

• In another small pan, melt butter and whisk in flour to make a roux.

• Gradually whisk in the hot liquid and simmer until thickened (5–7 minutes).

• Season with salt and pepper to taste.

🥔 5. Prepare the mashed potatoes

• Boil potatoes in salted water until tender (15–20 minutes).

• Drain and mash with butter, warm milk, and cream.

• Season to taste with salt and pepper until smooth and creamy.

🍽️ 6. Serve

• Slice or shred the pot roast.

• Spoon generous servings over creamy mashed potatoes.

• Drizzle with rich, glossy gravy.

• Garnish with fresh thyme or parsley if desired.

🌿 Tips & Variations

• Add mushrooms or parsnips for extra depth.

• Substitute balsamic vinegar for wine for a tangy flavor.

• For a shortcut, use store-bought gravy and focus on the roast.