Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
Ingredients
For the Pot Roast
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 carrots, chopped
- 3 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp rosemary
For the Gravy
- 2 tbsp butter
- 2 tbsp flour or cornstarch slurry
- 1–2 cups cooking liquid from roast
For the Creamy Mashed Potatoes
- 2½ lbs Yukon Gold or russet potatoes
- 4 tbsp butter
- ½ cup warm milk or cream
- Salt and pepper to taste
- Optional: roasted garlic or sour cream
Instructions
1. Sear the Roast
Pat the roast dry and season generously with salt, pepper, paprika, thyme, and rosemary.
Heat olive oil in a skillet over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned.
2. Build the Slow Cooker
Add onions, carrots, celery, and garlic to the slow cooker.
Place the roast on top.
Whisk together beef broth, wine, tomato paste, and Worcestershire sauce. Pour over the roast.
3. Slow Cook
- Low: 8–10 hours
- High: 5–6 hours
The meat should be fork-tender and easy to shred.
4. Make the Gravy
Remove the roast and vegetables.
Pour the cooking liquid into a saucepan. Simmer over medium heat.
Whisk butter and flour together in a small pan or use a cornstarch slurry. Stir into the liquid until thickened into a rich gravy.
5. Make the Mashed Potatoes
Boil peeled potatoes in salted water until tender.
Drain and mash with butter and warm milk or cream until smooth and fluffy.
Season to taste.
To Serve
Spoon creamy mashed potatoes onto plates, top with tender pot roast, vegetables, and plenty of savory gravy.
Optional garnish:
- Fresh parsley
- Cracked black pepper
- Extra butter melted over potatoes
This dish pairs well with roasted green beans, buttered peas, or crusty bread.