Slow Cooker Pot Roast with Gravy & Mashed Potatoes
Serves: 6
Time: 8 hours (mostly slow-cooking, active prep ~30 min)
🛒 Ingredients
🥩 For the Pot Roast
3–4 lb beef chuck roast
Salt & pepper, to taste
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
3 carrots, cut into chunks
3 celery stalks, cut into chunks
1 cup beef broth
1 cup red wine (optional, or extra broth)
2 tbsp Worcestershire sauce
2 tsp dried thyme
2 tsp dried rosemary
2 bay leaves
🥔 For the Mashed Potatoes
2 lbs russet or Yukon gold potatoes, peeled and chopped
4 tbsp butter
½ cup milk (or cream for extra richness)
Salt & pepper, to taste
🥣 For the Gravy
2–3 tbsp flour or cornstarch
½ cup beef broth (from the slow cooker)
Salt & pepper to taste
👩🍳 Instructions
1️⃣ Prep & Sear the Roast
Pat roast dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear roast 3–4 minutes per side until browned.
Transfer to slow cooker.
2️⃣ Add Vegetables & Liquid
Add onion, garlic, carrots, celery around the roast.
Pour beef broth, wine (if using), and Worcestershire sauce over the top.
Sprinkle thyme, rosemary, and add bay leaves.
3️⃣ Slow Cook
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
4️⃣ Make Mashed Potatoes
Boil potatoes in salted water until tender, 15–20 minutes.
Drain and mash with butter, milk, salt, and pepper.
Keep warm until serving.
5️⃣ Make the Gravy
Remove roast and vegetables from slow cooker; keep warm.
Pour ½ cup cooking liquid into a small saucepan.
Whisk in flour or cornstarch over medium heat until thickened.
Adjust salt and pepper.
Optional: stir in a little cream or butter for richness.
6️⃣ Serve
Slice or shred pot roast.
Serve over mashed potatoes with cooked vegetables.
Drizzle with gravy.
💡 Tips & Variations
Add potatoes and parsnips to slow cooker for a one-pot meal.
For extra flavor, deglaze skillet with wine before adding liquid to slow cooker.
Use fresh herbs for garnish.
Make extra gravy for dipping bread.
