Absolutely — you’re speaking the language of comfort food royalty right here. 🥩🥔🍷
This Slow-Cooked Pot Roast with Gravy over Creamy Mashed Potatoes is the kind of dinner that wraps you in a warm blanket and makes the whole house smell like a hug.
🥩 Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
🛒 Ingredients:
For the pot roast:
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3–4 lb chuck roast (well-marbled is best)
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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 cloves garlic, minced
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4 carrots, peeled & cut into chunks
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2–3 celery stalks, chopped
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1 cup beef broth
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1 cup red wine (or more broth if preferred)
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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
For the gravy:
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2 tbsp butter
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2 tbsp all-purpose flour
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Strained cooking juices from roast
For the mashed potatoes:
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3 lbs Yukon Gold or Russet potatoes, peeled and cubed
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4 tbsp butter
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½–¾ cup heavy cream or whole milk (warmed)
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Salt to taste
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Optional: ½ cup sour cream or cream cheese for extra richness
🧑🍳 Instructions
1. Sear the Roast:
Pat roast dry and season generously with salt & pepper.
Heat oil in a large skillet over medium-high heat and sear roast on all sides until deep golden brown (about 4–5 minutes per side).
Transfer to your slow cooker.
2. Deglaze the pan:
In the same skillet, add a splash of wine or broth and scrape up the browned bits. Add this liquid to the slow cooker — it’s flavor gold.
3. Build the slow-cooker base:
Add onions, garlic, carrots, and celery to the slow cooker around the roast.
Whisk together broth, wine, tomato paste, Worcestershire, thyme, rosemary, and bay leaves. Pour over the roast.
4. Slow cook:
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Cook on LOW for 8–10 hours or HIGH for 4–5 hours until roast is fork-tender and shreds easily.
5. Make the gravy:
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When done, remove the roast and veggies (keep warm).
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Strain cooking liquid into a saucepan.
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In the same pan, melt butter and whisk in flour to make a roux.
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Slowly whisk in strained cooking juices and simmer until thickened into a rich, velvety gravy. Season to taste.
6. Make the mashed potatoes:
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Boil potatoes in salted water until tender (about 15–20 minutes).
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Drain, then mash with butter and warm cream or milk.
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Add sour cream or cream cheese if desired for ultra creaminess. Season with salt.
🍽️ To Serve:
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Pile creamy mashed potatoes onto a plate.
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Top with juicy, shredded pot roast and ladle that rich gravy all over.
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Serve with the cooked carrots on the side — they’re sweet, tender, and perfect.
💡 Optional Add-Ons:
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Roasted garlic in the mashed potatoes
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Horseradish cream drizzle
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Fresh herbs (thyme, parsley) for garnish
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Buttered green beans or sautéed spinach on the side