Slow Cooked Pot Roast with Gravy and Creamy Mashed Potatoes

Here’s a comforting and hearty recipe for a Slow Cooked Pot Roast with Gravy and Creamy Mashed Potatoes — tender, melt-in-your-mouth beef with a rich, savory gravy and silky mashed potatoes. Perfect for Sunday dinner or meal prep!

---

🥩 Slow Cooked Pot Roast with Gravy and Creamy Mashed Potatoes

🍽️ Serves: 6–8 | ⏱️ Time: 8 hrs (slow cooker) or 3–4 hrs (oven)

---

🧂 Ingredients:

For the Pot Roast:

• 1.5–2 kg (3–4 lb) chuck roast or brisket

• Salt & black pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 garlic cloves, minced

• 4 carrots, peeled and cut into chunks

• 2 celery stalks, chopped

• 1 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine (or more broth)

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 2 sprigs thyme or 1 tsp dried thyme

• 1 tbsp cornstarch (for thickening gravy)

---

For the Creamy Mashed Potatoes:

• 1.5 kg (3 lbs) Yukon gold or Russet potatoes, peeled and cubed

• ½ cup heavy cream (warm)

• ½ cup whole milk (warm)

• 100 g (1 stick) unsalted butter

• Salt to taste

---

🔥 Instructions:

Pot Roast (Slow Cooker or Oven)

1. Sear the meat (recommended):

   • Season beef generously with salt and pepper.

   • Heat oil in a pan over medium-high. Sear roast on all sides (3–4 mins per side) until browned. Set aside.

2. Sauté aromatics:

   • In the same pan, add onion, carrots, and celery. Cook 4–5 mins.

   • Add garlic and tomato paste. Stir 1 minute.

3. Deglaze and combine:

   • Pour in wine and scrape the browned bits. Let simmer 2 minutes.

   • Add beef broth and Worcestershire sauce.

4. Slow cook:

   • Slow Cooker: Add veggies and liquids to crockpot, place beef on top, add bay leaves and thyme. Cook on low 8 hours or high 5 hours.

   • Oven: Use a Dutch oven. Cover and bake at 160°C / 325°F for 3.5–4 hours.

5. Make gravy:

   • Remove roast and cover to keep warm.

   • Strain liquid (optional).

   • In a saucepan, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into hot liquid and simmer until thickened.

---

Creamy Mashed Potatoes

1. Boil potatoes:

   • Place in salted water, bring to a boil, and simmer until fork-tender (15–20 mins).

2. Mash:

   • Drain and return potatoes to the pot. Let sit 1 minute to steam dry.

   • Add warm cream, milk, and butter. Mash until smooth. Season with salt.

---

🍽️ Serve:

• Plate mashed potatoes, top with shredded or sliced pot roast, and spoon over rich gravy.

• Optional: garnish with fresh parsley or chives.

---

Would you like an Instant Pot or gluten-free version?