🥩🍽️ Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
Ingredients:
For the Pot Roast:
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3–4 lbs beef chuck roast
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Salt and pepper, to taste
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2 tbsp olive oil
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1 large onion, sliced
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3 cloves garlic, minced
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4 carrots, cut into chunks
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3 celery stalks, cut into chunks
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2 cups beef broth
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1 cup red wine (optional; substitute with more broth if preferred)
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2 tbsp tomato paste
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2 sprigs fresh rosemary (or 1 tsp dried)
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2 sprigs fresh thyme (or 1 tsp dried)
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2 bay leaves
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2 tbsp cornstarch (for gravy)
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2 tbsp cold water (for gravy)
For the Mashed Potatoes:
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3 lbs Yukon Gold or Russet potatoes, peeled and chopped
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4 tbsp unsalted butter
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1/2 cup milk or cream (adjust for desired creaminess)
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Salt and pepper, to taste
Instructions:
1. Prep and sear the roast:
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Pat roast dry and season generously with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Sear the roast on all sides until browned (about 4-5 minutes per side).
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Transfer roast to slow cooker.
2. Cook the vegetables:
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In the same skillet, add onion and garlic; sauté until softened (2-3 minutes).
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Add tomato paste, stirring for 1 minute.
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Pour in red wine (if using) and scrape up any browned bits.
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Pour in beef broth, and bring to a simmer.
3. Slow cook:
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Pour the broth mixture over the roast in the slow cooker.
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Add carrots, celery, rosemary, thyme, and bay leaves.
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Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender and easily shredded.
4. Make mashed potatoes:
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About 30 minutes before roast is done, boil potatoes in salted water until fork-tender (15-20 minutes).
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Drain and mash with butter and milk until creamy.
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Season with salt and pepper.
5. Make the gravy:
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Remove roast and vegetables from slow cooker; cover to keep warm.
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Strain cooking liquid into a saucepan.
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Mix cornstarch and cold water to make slurry.
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Bring liquid to simmer, whisk in slurry, and cook until thickened (2-3 minutes).
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Adjust seasoning as needed.
6. Serve:
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Slice or shred roast and serve over creamy mashed potatoes.
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Spoon carrots and celery on the side, and drizzle with rich gravy.
Tips:
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Add mushrooms or pearl onions for extra flavor.
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Use leftover roast for sandwiches or soups.
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For richer gravy, add a splash of cream or butter at the end.
Would you like a pressure cooker version or vegetarian mashed potato alternative?