Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Here’s a Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes 🥩🥔
This is a comforting, classic meal with tender beef, rich gravy, and smooth mashed potatoes.

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Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Serves: 6–8

Cook Time: 8 hours (slow cooker) or 3–4 hours (oven)

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INGREDIENTS

Pot Roast

• 3–4 lbs beef chuck roast
• 2 tablespoons olive oil
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 4 carrots, cut into chunks
• 3 celery stalks, chopped
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

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Creamy Mashed Potatoes

• 3 lbs russet or Yukon gold potatoes, peeled and cubed
• ½ cup butter
• ¾–1 cup warm milk or cream
• Salt and pepper to taste

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DIRECTIONS

Step 1: Season and Sear the Beef

1. Pat the roast dry with paper towels.
2. Season all sides with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear the roast on all sides until deeply browned (about 3–4 minutes per side).
   • This step builds flavor—don’t skip if possible.

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Step 2: Prepare the Slow Cooker

1. Place onions, carrots, celery, and garlic in the bottom of the slow cooker.
2. Set the seared roast on top of the vegetables.

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Step 3: Build the Cooking Liquid

1. In a bowl, whisk together:
   • Beef broth
   • Tomato paste
   • Worcestershire sauce
   • Thyme and rosemary
2. Pour the mixture over the roast.
3. Add bay leaves.

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Step 4: Slow Cook

• Cover and cook:
  • LOW: 8–9 hours
  • HIGH: 4–5 hours
• The roast is ready when it is fork-tender and easily pulls apart.

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Step 5: Make the Gravy

1. Remove the roast and vegetables and keep warm.
2. Pour the cooking liquid into a saucepan.
3. Simmer over medium heat until slightly reduced.
4. Optional thickening:
   • Mix 2 tablespoons cornstarch with 2 tablespoons water
   • Stir into simmering liquid until thickened
5. Taste and adjust seasoning.

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CREAMY MASHED POTATOES

Step 6: Cook the Potatoes

1. Place potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook 15–20 minutes, until fork-tender.
3. Drain well.

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Step 7: Mash

1. Add butter to hot potatoes.
2. Mash until smooth.
3. Slowly add warm milk or cream until creamy.
4. Season with salt and pepper to taste.

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SERVING

• Spoon mashed potatoes onto plates.
• Top with chunks of pot roast.
• Ladle generous gravy over everything.
• Serve with carrots and onions from the pot.

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TIPS FOR BEST RESULTS

• Chuck roast is ideal because it becomes tender with slow cooking.
• Let the roast rest 10 minutes before slicing.
• This dish tastes even better the next day.
• Leftovers freeze well for up to 3 months.

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If you’d like this adapted for a Dutch oven, pressure cooker, or want a garlic-heavy or wine-based gravy version, I can do that too 😊