Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Fall-apart tender beef simmered in rich gravy, served over buttery mashed potatoes—perfect for cozy weekends or family dinners.

⏱️ Time

• Prep: 20 minutes

• Cook: 3–4 hours (oven) or 8 hours (slow cooker)

• Total: ~4 hours

🍽️ Serves

4–6

🧺 Ingredients

Pot Roast

• 3–4 lb (1.5–2 kg) chuck roast

• Salt & black pepper, generously

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, smashed

• 3 carrots, cut into chunks

• 2 celery stalks, chopped

• 2 cups beef broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

Gravy

• 2 tbsp butter

• 2 tbsp flour

• 1–1½ cups cooking liquid (from roast)

Creamy Mashed Potatoes

• 2½ lb (1.1 kg) Yukon Gold or Russet potatoes

• 4 tbsp butter

• ½–¾ cup warm milk or cream

• Salt, to taste

• Optional: roasted garlic or sour cream

👩‍🍳 Instructions

Slow-Cooked Pot Roast

1. Preheat oven

   • Heat oven to 325°F (165°C).

2. Season & sear

   • Pat roast dry and season generously with salt and pepper.

   • Heat oil in a large Dutch oven over medium-high heat.

   • Sear roast on all sides until deeply browned (3–4 minutes per side).

   • Remove and set aside.

3. Build flavor

   • Add onion, carrots, and celery to pot.

   • Cook 3–4 minutes until lightly browned.

   • Add garlic and tomato paste; cook 1 minute.

4. Deglaze

   • Pour in beef broth, scraping up brown bits.

   • Stir in Worcestershire, thyme, rosemary, and bay leaves.

5. Braise

   • Return roast to pot.

   • Cover and cook in oven for 3–4 hours, until fork-tender.

Creamy Mashed Potatoes

1. Cook potatoes

   • Peel and cut potatoes into chunks.

   • Boil in salted water 15–20 minutes until very tender.

   • Drain well.

2. Mash

   • Mash with butter and warm milk.

   • Season with salt.

   • Add optional sour cream or roasted garlic.

Gravy

1. Make roux

   • Melt butter in saucepan over medium heat.

   • Whisk in flour and cook 1–2 minutes.

2. Add liquid

   • Slowly whisk in hot cooking liquid from roast.

   • Simmer until thickened.

   • Season to taste.

Serve

• Spoon mashed potatoes onto plates.

• Top with shredded pot roast.

• Drizzle generously with gravy.

❓ Q & A

Q: Can I make this in a slow cooker?
A: Yes! Sear first, then cook on LOW for 8 hours or HIGH for 4–5 hours.

Q: What cut of beef works best?
A: Chuck roast is ideal. Brisket or bottom round also work but may be slightly leaner.

Q: How do I know when the roast is done?
A: It should pull apart easily with a fork.

Q: Can I skip the searing step?
A: You can—but searing adds deep flavor and is highly recommended.

Q: How do I thicken the gravy without flour?
A: Use cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) or reduce the liquid longer.

Q: Can I make this ahead of time?
A: Yes! Pot roast tastes even better the next day. Refrigerate up to 4 days.

Q: Can I freeze leftovers?
A: Absolutely. Freeze meat and gravy separately for up to 3 months.

🌿 Pro Tips

• Let the roast rest 10 minutes before shredding

• Use Yukon Gold potatoes for extra creaminess

• Add mushrooms for deeper umami

• Finish gravy with a pat of butter for shine.