Slow-Cooked Pot Roast with Creamy Mashed Potatoes

Here’s a classic, comforting recipe for Slow-Cooked Pot Roast with Creamy Mashed Potatoes—fall-apart tender beef in rich gravy, served over smooth, buttery mashed potatoes. Perfect for Sunday dinners or cozy gatherings.

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🥩 Slow-Cooked Pot Roast with Creamy Mashed Potatoes

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🥘 For the Pot Roast:

Ingredients:

• 3–4 lb chuck roast (well-marbled)

• Salt & pepper to taste

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 garlic cloves, minced

• 4 carrots, peeled & cut into chunks

• 2–3 celery stalks, cut into chunks (optional)

• 1½ cups beef broth

• ¾ cup red wine (or more broth)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

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Instructions:

1. Sear the beef:

   • Pat roast dry, season generously with salt and pepper.

   • In a large skillet, heat olive oil over medium-high. Sear the roast on all sides until browned (about 3–4 minutes per side).

2. Layer the slow cooker:

   • Place onions, carrots, and celery at the bottom.

   • Place seared roast on top.

3. Mix and pour:

   • In a bowl, whisk together broth, wine, tomato paste, Worcestershire, garlic, thyme, rosemary, and bay leaves.

   • Pour over the roast.

4. Cook:

   • Low for 8–9 hours or High for 4–5 hours, until beef is fork-tender.

5. Shred and serve:

   • Remove roast, shred or slice. Discard bay leaves. Strain and reduce sauce on stovetop for a thicker gravy if desired.

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🥔 For the Creamy Mashed Potatoes:

Ingredients:

• 2½ lbs Yukon gold or russet potatoes, peeled and cubed

• ½ cup heavy cream (or milk)

• ½ cup sour cream or cream cheese (for extra creaminess)

• 4 tbsp butter

• Salt & pepper to taste

Instructions:

1. Boil potatoes:

   • In a large pot, cover potatoes with cold salted water. Bring to a boil and cook until fork-tender (12–15 minutes).

2. Mash and mix:

   • Drain and return to pot. Add butter, sour cream, and cream. Mash until smooth and creamy. Season to taste.

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🍽 To Serve:

• Spoon mashed potatoes onto plates.

• Top with shredded pot roast and a generous ladle of the savory gravy.

• Garnish with chopped parsley if desired.

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💡 Tips:

• Add mushrooms or parsnips to the slow cooker for more depth.

• For a low-carb version, serve with mashed cauliflower.

• Make the gravy with cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if you want it thicker.

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Would you like a printable version or Instant Pot adaptation?