Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Cook Time

• Prep: 20 minutes
• Cook: 6–8 hours (slow cooker)
• Serves: 6

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Ingredients

For the Pot Roast

• 1.5–1.8 kg (3–4 lb) chuck roast (or shoulder roast)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 large onion, sliced
• 4 garlic cloves, minced
• 4 carrots, cut into large chunks
• 3 celery stalks, cut into chunks
• 2 cups beef broth
• 1 cup red wine (or more broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf

For the Gravy

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups strained cooking liquid from roast
• Salt and pepper to taste

For the Mashed Potatoes

• 1.3 kg (3 lb) potatoes, peeled and cut into chunks
• 4 tbsp butter
• ½ cup milk (or cream for richer flavor)
• Salt and pepper, to taste

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Instructions

1. Brown the Roast

1. Pat the roast dry with paper towels.
2. Season generously with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat.
4. Sear roast on all sides until deeply browned (about 3–4 minutes per side).
5. Transfer to the slow cooker.

2. Add the Vegetables and Liquid

1. Add onion, garlic, carrots, and celery around the roast.
2. In a bowl, mix beef broth, red wine, tomato paste, and Worcestershire sauce.
3. Pour mixture over the roast.
4. Add thyme and bay leaf.
5. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until tender and falling apart.

3. Make the Gravy

1. Remove roast and vegetables; keep warm.
2. Strain 2 cups of cooking liquid.
3. In a saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1 minute.
5. Gradually add the strained liquid, whisking until thickened.
6. Season with salt and pepper.

4. Make the Mashed Potatoes

1. Boil potatoes until tender (about 15–20 minutes).
2. Drain and mash with butter and milk until creamy.
3. Season with salt and pepper.

5. Serve

Place a generous scoop of mashed potatoes on each plate.

Top with tender pot roast and vegetables.

Ladle warm gravy over everything.

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Tips

• Add a splash of balsamic vinegar or soy sauce to the broth for richer depth.
• If you prefer, you can add mushrooms for extra flavor.
• Leftovers taste even better the next day!