Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Here’s a  recipe for Slow-Cooked Pot Roast with Gravy over Creamy Mashed Potatoes — a classic, comforting meal that’s perfect for a cozy day.

Slow-Cooked Pot Roast with Gravy over Creamy Mashed Potatoes

Ingredients

For the Pot Roast:

• 3 to 4 lb beef chuck roast

• Salt and pepper, to taste

• 2 tbsp olive oil or vegetable oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 large carrots, peeled and cut into chunks

• 3 celery stalks, cut into chunks

• 2 cups beef broth (preferably low sodium)

• 1 cup dry red wine (optional, can substitute with more beef broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 2 sprigs fresh rosemary (or 1 tsp dried)

• 3 sprigs fresh thyme (or 1 tsp dried)

• 2 bay leaves

• 2 tbsp all-purpose flour (for thickening the gravy)

• Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

• 3 lbs russet or Yukon gold potatoes, peeled and cut into chunks

• 4 tbsp butter

• 1 cup whole milk or heavy cream (warmed)

• Salt and pepper, to taste

• Optional: 2 cloves garlic, minced and sautéed in butter for garlic mashed potatoes

Instructions

1. Prep the Pot Roast:

• Pat the roast dry with paper towels. Generously season all sides with salt and pepper.

• Heat oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side). This locks in the flavor.

• Transfer the roast to your slow cooker or leave it in the Dutch oven if cooking on the stove or in the oven.

2. Sauté Aromatics and Veggies:

• In the same skillet, add onions and cook for 2-3 minutes until softened.

• Add garlic and cook for another 30 seconds until fragrant.

• Add tomato paste and cook for 1 minute, stirring constantly.

• Pour in the red wine (or more beef broth) and scrape the bottom to deglaze the pan, loosening all those flavorful browned bits.

• Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.

3. Slow Cook:

• Pour this mixture over the roast in the slow cooker or Dutch oven.

• Add the carrots and celery around the roast.

• Cover and cook:

  • Slow cooker: Low for 8-10 hours or High for 4-6 hours, until meat is fork-tender.

  • Oven: Preheat to 325°F (163°C), cover Dutch oven, and cook for about 3-4 hours, until meat is tender.

4. Make the Mashed Potatoes:

• About 30 minutes before the roast is done, boil the potatoes in salted water until fork-tender (about 15-20 minutes).

• Drain and return potatoes to pot.

• Add butter and warm milk or cream.

• Mash until smooth and creamy. Season with salt and pepper.

• Optional: Stir in sautéed garlic for extra flavor.

5. Make the Gravy:

• Once the roast is done, remove the meat and veggies to a serving platter and cover with foil to keep warm.

• Strain the cooking liquid into a saucepan and skim off any fat.

• Bring liquid to a simmer.

• Whisk the flour into a small bowl with some cold water to make a slurry.

• Slowly whisk the slurry into the simmering liquid to thicken the gravy. Cook for 2-3 minutes until thickened.

• Adjust seasoning with salt and pepper as needed.

6. Serve:

• Slice or shred the pot roast.

• Plate the creamy mashed potatoes, top with slices of pot roast, spoon over the rich gravy, and arrange the cooked carrots and celery alongside.

• Garnish with fresh parsley.

Tips:

• For even more flavor, marinate the roast with some garlic, rosemary, and olive oil overnight.

• Leftover pot roast makes fantastic sandwiches or tacos!

• If you want a richer gravy, add a splash of heavy cream or sour cream at the end.