Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Serves: 6-8
Prep Time: 20 minutes
Cook Time: 8-10 hours (slow cooker) or 3-4 hours (oven)

Ingredients:

For the Pot Roast:

3-4 lbs chuck roast (well-marbled for tenderness)
1 tbsp olive oil (for searing)
1 large onion, chopped
3 carrots, peeled & cut into chunks
3 celery stalks, cut into chunks
4 garlic cloves, minced
2 cups beef broth (low-sodium preferred)
1 cup red wine (or substitute with more broth)
2 tbsp tomato paste (for depth of flavor)
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt & black pepper to taste

For the Gravy:

2 tbsp butter
2 tbsp all-purpose flour
1-2 cups reserved cooking liquid (strained)

For the Mashed Potatoes:

3 lbs Yukon Gold potatoes (or Russets), peeled & cubed
½ cup butter
½ cup heavy cream (or whole milk)
½ cup sour cream (optional, for extra richness)
Salt & pepper to taste

Instructions:

1. Sear the Roast:

Pat the roast dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the roast on all sides (about 4-5 minutes per side) until deeply browned. Transfer to a slow cooker (if using).

2. Sauté the Vegetables:

In the same skillet, add onion, carrots, and celery. Cook for 5 minutes until softened.
Add garlic and cook for 1 more minute.
Stir in tomato paste, then deglaze with red wine (or broth), scraping up all the flavorful browned bits.

3. Slow Cook the Roast:

Pour the vegetable mixture over the roast in the slow cooker.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Slow Cooker: Cook on LOW for 8-10 hours or HIGH for 5-6 hours until fork-tender.
Oven Method (Dutch Oven): Cover and braise at 325°F for 3-4 hours until tender.

4. Make the Gravy:

Remove the roast and vegetables, keeping the cooking liquid.
In a saucepan, melt butter, whisk in flour, and cook for 1-2 minutes (roux should be golden).
Gradually whisk in 1-2 cups of the strained cooking liquid until smooth and thickened. Season with salt & pepper.

5. Prepare the Mashed Potatoes:

Boil potatoes in salted water until tender (15-20 minutes). Drain well.
Mash with butter, cream, sour cream (if using), salt, and pepper until smooth and creamy.

6. Serve & Enjoy!

Shred or slice the roast and serve over a bed of creamy mashed potatoes.
Drizzle generously with gravy and garnish with fresh parsley (optional).

Pro Tips:

✅ For extra flavor: Add 1 tbsp balsamic vinegar or ½ lb mushrooms to the braising liquid.
✅ Make ahead: The roast tastes even better the next day as flavors meld.
✅ No slow cooker? Use a heavy Dutch oven in the oven at 325°F.
✅ For smoother gravy: Strain the cooking liquid before thickening.

This ultimate comfort meal is perfect for cozy dinners—tender, flavorful, and soul-warming! 😋🍖🥔