🥩 Slow-Cooked Pot Roast with Creamy Mashed Potatoes
🥘 For the Pot Roast:
Ingredients:
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3–4 lb chuck roast (well-marbled)
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Salt & pepper to taste
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2 tbsp olive oil
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1 large onion, sliced
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4 garlic cloves, minced
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4 carrots, peeled & cut into chunks
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2–3 celery stalks, cut into chunks (optional)
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1½ cups beef broth
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¾ cup red wine (or more broth)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
Instructions:
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Sear the beef:
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Pat roast dry, season generously with salt and pepper.
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In a large skillet, heat olive oil over medium-high. Sear the roast on all sides until browned (about 3–4 minutes per side).
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Layer the slow cooker:
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Place onions, carrots, and celery at the bottom.
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Place seared roast on top.
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Mix and pour:
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In a bowl, whisk together broth, wine, tomato paste, Worcestershire, garlic, thyme, rosemary, and bay leaves.
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Pour over the roast.
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Cook:
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Low for 8–9 hours or High for 4–5 hours, until beef is fork-tender.
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Shred and serve:
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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:
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2½ lbs Yukon gold or russet potatoes, peeled and cubed
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½ cup heavy cream (or milk)
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½ cup sour cream or cream cheese (for extra creaminess)
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4 tbsp butter
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Salt & pepper to taste
Instructions:
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Boil potatoes:
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In a large pot, cover potatoes with cold salted water. Bring to a boil and cook until fork-tender (12–15 minutes).
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Mash and mix:
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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:
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Spoon mashed potatoes onto plates.
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Top with shredded pot roast and a generous ladle of the savory gravy.
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Garnish with chopped parsley if desired.
💡 Tips:
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Add mushrooms or parsnips to the slow cooker for more depth.
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For a low-carb version, serve with mashed cauliflower.
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Make the gravy with cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if you want it thicker.
Would you like a printable version or Instant Pot adaptation?