Slow-Cooked Pot Roast with Gravy & Creamy Mashed Potatoes🥩🧄🥔🍷
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Ingredients:
For the Pot Roast:
3–4 lb chuck roast
Salt & black pepper to taste
2 tbsp olive oil
1 onion (sliced)
4 cloves garlic (smashed)
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste (optional for depth)
1 tsp dried thyme or rosemary
1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Mashed Potatoes:
2 lbs potatoes (Yukon gold or russet, peeled & cubed)
4 tbsp butter
1/2 cup milk or cream
Salt to taste
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Instructions:
1. Sear the Roast
🥩 Season the roast with salt and pepper.
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Sear the roast on all sides until browned (about 3–4 mins per side). Remove and set aside.
2. Build the Braise
🧅 Add onions and garlic to the pot. Sauté 3–4 mins.
Stir in beef broth, Worcestershire, tomato paste, and herbs.
Return the roast to the pot, cover, and simmer on low heat for 3–4 hours, or until fork tender.
3. Make the Mashed Potatoes
🥔 Boil potatoes in salted water until soft (15–20 mins).
Drain, then mash with butter, warm milk, and salt until smooth.
4. Make the Gravy
🥄 Remove the roast and set aside.
Mix cornstarch with water and stir into the broth.
Simmer until thickened (about 5 minutes), stirring often.
5. Serve
Slice roast and serve over mashed potatoes.
Spoon rich beef gravy on top.
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Hearty, comforting, and melt-in-your-mouth delicious!
Perfect for Sunday dinners or cozy nights in.
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