Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

🥘 Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Description

This Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is the ultimate comfort meal — melt-in-your-mouth beef cooked low and slow until tender, served with rich, flavorful gravy and buttery mashed potatoes. It’s the kind of meal that fills your home with an irresistible aroma and brings everyone to the table.

🍖 Ingredients

For the Pot Roast:

• 3–4 lb (1.5–1.8 kg) beef chuck roast

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 3 carrots, cut into chunks

• 2 celery stalks, chopped

• 1 cup beef broth (low-sodium)

• 1 cup red wine (optional; substitute with extra broth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tsp salt

• 1 tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

For the Gravy:

• 2 tbsp cornstarch

• 2 tbsp cold water

For the Creamy Mashed Potatoes:

• 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cubed

• 4 tbsp butter

• ½ cup heavy cream or milk

• Salt and pepper, to taste

🕐 Instructions

1. Sear the Roast

1. Pat the roast dry with paper towels and season with salt and pepper.

2. In a large skillet, heat olive oil over medium-high heat.

3. Sear the beef on all sides until browned (about 3–4 minutes per side). This step locks in flavor.

2. Slow Cook

1. Place the sliced onions, carrots, and celery in the bottom of a slow cooker.

2. Place the seared roast on top of the vegetables.

3. In a bowl, whisk together beef broth, wine, tomato paste, Worcestershire sauce, thyme, rosemary, and minced garlic.

4. Pour the mixture over the roast. Add bay leaves.

5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the meat is fork-tender.

3. Make the Gravy

1. Remove the roast and vegetables from the slow cooker.

2. Strain the cooking liquid into a saucepan.

3. Mix cornstarch and cold water into a slurry and stir into the liquid.

4. Simmer on medium heat until thickened (about 5 minutes). Adjust seasoning if needed.

4. Make the Mashed Potatoes

1. Boil potatoes in salted water until tender (15–20 minutes).

2. Drain and mash with butter and cream. Season with salt and pepper.

3. For extra creaminess, use a hand mixer for 1–2 minutes.

5. Serve

Spoon mashed potatoes onto a plate, top with shredded pot roast, and drizzle with rich gravy. Garnish with fresh parsley if desired.

🍽️ Servings

• Serves: 6–8 people

• Prep time: 20 minutes

• Cook time: 8–9 hours (slow cooker)

• Total time: 8½ hours

🧂 Notes

• Chuck roast is the best cut for pot roast due to its marbling and tenderness when slow-cooked.

• If you prefer a thicker gravy, add an extra teaspoon of cornstarch.

• You can add baby potatoes directly to the slow cooker for a one-pot meal.

• Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

💡 Tips

• Brown the meat: Searing before slow cooking adds depth of flavor.

• Deglaze the pan: Use a bit of wine or broth to scrape up brown bits after searing — that’s pure flavor!

• Low and slow is key: Cooking on low for longer ensures tender, juicy beef.

• Warm your plates: Serving on warm plates keeps the food hotter longer.

• Use Yukon Gold potatoes: They yield the creamiest mash with a buttery texture.

🧮 Nutritional Information (Per Serving)

(Approximate values for 1 serving with mashed potatoes)

🌿 Health Benefits

• High in protein: Supports muscle repair and energy.

• Rich in iron & B vitamins: Boosts red blood cell production and metabolism.

• Comfort food with balance: Combining protein, vegetables, and starch provides a satisfying, nourishing meal.

• Supports gut health: Slow cooking retains nutrients and breaks down collagen for a gut-friendly gelatin.

❓ Q & A

Q1: Can I make this recipe without a slow cooker?
Yes! Use a Dutch oven. After searing the beef, add the remaining ingredients, cover, and cook in a 325°F (160°C) oven for 3–4 hours.

Q2: Can I prepare this ahead of time?
Absolutely. The flavors deepen overnight. Store in the fridge and reheat gently in the oven or on the stove.

Q3: Can I use instant mashed potatoes?
You can, but homemade mashed potatoes elevate the dish and soak up the gravy better.

Q4: Can I make it gluten-free?
Yes — ensure your Worcestershire sauce and broth are gluten-free, and use cornstarch for thickening instead of flour.

Q5: What can I serve with it?
Green beans, roasted Brussels sprouts, or a simple garden salad pair beautifully with this hearty dish.