{"id":6370,"date":"2025-10-13T11:08:51","date_gmt":"2025-10-13T11:08:51","guid":{"rendered":"https:\/\/breckas.com\/?p=6370"},"modified":"2025-10-13T11:08:51","modified_gmt":"2025-10-13T11:08:51","slug":"slow-cooked-pot-roast-with-gravy-over-creamy-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/10\/13\/slow-cooked-pot-roast-with-gravy-over-creamy-mashed-potatoes\/","title":{"rendered":"Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes"},"content":{"rendered":"<p>Cook Time<\/p>\n<ul>\n<li>Prep: 20 minutes<\/li>\n<li>Cook: 6\u20138 hours (slow cooker)<\/li>\n<li>Serves: 6<\/li>\n<\/ul>\n<p>\ud83e\udd69<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Ingredients<\/p>\n<p>For the Pot Roast<\/p>\n<ul>\n<li>1.5\u20131.8 kg (3\u20134 lb) chuck roast (or shoulder roast)<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>Salt and black pepper, to taste<\/li>\n<li>1 large onion, sliced<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>4 carrots, cut into large chunks<\/li>\n<li>3 celery stalks, cut into chunks<\/li>\n<li>2 cups beef broth<\/li>\n<li>1 cup red wine (or more broth)<\/li>\n<li>2 tbsp tomato paste<\/li>\n<li>1 tbsp Worcestershire sauce<\/li>\n<li>2 sprigs fresh thyme (or 1 tsp dried)<\/li>\n<li>1 bay leaf<\/li>\n<\/ul>\n<p>For the Gravy<\/p>\n<ul>\n<li>2 tbsp butter<\/li>\n<li>2 tbsp all-purpose flour<\/li>\n<li>2 cups strained cooking liquid from roast<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p>For the Mashed Potatoes<\/p>\n<ul>\n<li>1.3 kg (3 lb) potatoes, peeled and cut into chunks<\/li>\n<li>4 tbsp butter<\/li>\n<li>\u00bd cup milk (or cream for richer flavor)<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<p>\ud83c\udf72<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Instructions<\/p>\n<p>1. Brown the Roast<\/p>\n<ol>\n<li>Pat the roast dry with paper towels.<\/li>\n<li>Season generously with salt and pepper.<\/li>\n<li>In a large skillet, heat olive oil over medium-high heat.<\/li>\n<li>Sear roast on all sides until deeply browned (about 3\u20134 minutes per side).<\/li>\n<li>Transfer to the slow cooker.<\/li>\n<\/ol>\n<p>2. Add the Vegetables and Liquid<\/p>\n<ol>\n<li>Add onion, garlic, carrots, and celery around the roast.<\/li>\n<li>In a bowl, mix beef broth, red wine, tomato paste, and Worcestershire sauce.<\/li>\n<li>Pour mixture over the roast.<\/li>\n<li>Add thyme and bay leaf.<\/li>\n<li>Cover and cook on LOW for 8 hours (or HIGH for 4\u20135 hours) until tender and falling apart.<\/li>\n<\/ol>\n<p>3. Make the Gravy<\/p>\n<ol>\n<li>Remove roast and vegetables; keep warm.<\/li>\n<li>Strain 2 cups of cooking liquid.<\/li>\n<li>In a saucepan, melt butter over medium heat.<\/li>\n<li>Whisk in flour and cook for 1 minute.<\/li>\n<li>Gradually add the strained liquid, whisking until thickened.<\/li>\n<li>Season with salt and pepper.<\/li>\n<\/ol>\n<p>4. Make the Mashed Potatoes<\/p>\n<ol>\n<li>Boil potatoes until tender (about 15\u201320 minutes).<\/li>\n<li>Drain and mash with butter and milk until creamy.<\/li>\n<li>Season with salt and pepper.<\/li>\n<\/ol>\n<p>5. Serve<\/p>\n<p>Place a generous scoop of mashed potatoes on each plate.<\/p>\n<p>Top with tender pot roast and vegetables.<\/p>\n<p>Ladle warm gravy over everything.<\/p>\n<p>\ud83d\udca1<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Tips<\/p>\n<ul>\n<li>Add a splash of balsamic vinegar or soy sauce to the broth for richer depth.<\/li>\n<li>If you prefer, you can add mushrooms for extra flavor.<\/li>\n<li>Leftovers taste even better the next day!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cook Time Prep: 20 minutes Cook: 6\u20138 hours (slow cooker) Serves: 6 \ud83e\udd69\u00a0 Ingredients For the Pot Roast 1.5\u20131.8 kg&hellip;<\/p>\n","protected":false},"author":1,"featured_media":6371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes - Grandma Baking Recipes","description":"Cook Time Prep: 20 minutes Cook: 6\u20138 hours (slow cooker) Serves: 6 \ud83e\udd69 \u00a0 Ingredients For the Pot Roast 1.5\u20131.8 kg (3\u20134 lb) chuck roast (or shoulder roast) 2 tbsp"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=6370"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6370\/revisions"}],"predecessor-version":[{"id":6372,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/6370\/revisions\/6372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/6371"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=6370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=6370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=6370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}