Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

You’re talking comfort food royalty right here! A tender, flavorful slow-cooked pot roast that melts in your mouth, drenched in rich gravy, and served over buttery creamy mashed potatoes? Yes, please.

Here’s the full recipe for a hearty, classic meal:

---

🥩 Slow-Cooked Pot Roast with Gravy over Creamy Mashed Potatoes

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 8 hours on LOW (or 4–5 hours on HIGH in the slow cooker)

---

🍖 Pot Roast Ingredients:

• 3–4 lb chuck roast (well-marbled is best)

• Salt & black pepper

• 2 tablespoons olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 carrots, peeled and cut into large chunks

• 3 celery stalks, cut into chunks

• 1 tablespoon tomato paste (optional, for richness)

• 2 cups beef broth

• 1/2 cup red wine (optional, can sub more broth)

• 2 tablespoons Worcestershire sauce

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 sprig fresh rosemary (or 1/2 tsp dried)

• 2 bay leaves

---

🍽 Gravy (after cooking):

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups cooking liquid (from the slow cooker)

• Salt & pepper to taste

---

🥔 Creamy Mashed Potatoes:

• 3 lbs Yukon Gold or Russet potatoes, peeled and cubed

• 4 tablespoons unsalted butter

• 1/2 to 3/4 cup warm milk or cream (adjust to texture preference)

• 1/4 cup sour cream or cream cheese (optional, for extra creaminess)

• Salt to taste

---

👩‍🍳 Instructions:

1. Sear the roast:

• Season roast generously with salt and pepper.

• Heat oil in a large skillet over medium-high. Sear the roast 3–4 minutes per side until browned. Transfer to slow cooker.

2. Deglaze (optional but flavorful):

• In the same skillet, sauté onions and garlic for 2 minutes. Stir in tomato paste and cook 1 more minute.

• Deglaze pan with red wine or a splash of broth, scraping up brown bits.

• Pour this mixture into the slow cooker.

3. Assemble in slow cooker:

• Add carrots, celery, beef broth, Worcestershire, herbs, and bay leaves.

• Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until meat is fall-apart tender.

---

🍖 Make the Gravy:

1. Strain 2 cups of the cooking liquid (discard fat or skim it).

2. In a saucepan, melt butter and whisk in flour to make a roux.

3. Slowly whisk in the liquid and simmer until thickened (~5 minutes).

4. Season with salt and pepper. Optional: add a splash of cream or dash of soy sauce for depth.

---

🥔 Make the Mashed Potatoes:

1. Boil potatoes in salted water until fork-tender (about 15–20 mins).

2. Drain well, then mash with butter, warm milk, and sour cream.

3. Season with salt. For ultra-smooth potatoes, use a potato ricer.

---

🧈 To Serve:

• Pile mashed potatoes on plates.

• Top with shredded pot roast.

• Ladle over warm gravy.

• Garnish with fresh parsley or chives, if you like.

---

🧊 Leftovers Tip:

This dish reheats beautifully and actually tastes even better the next day. Great for meal prep or sandwiches!