Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
👩🍳 Instructions
Sear the Beef:
Pat roast dry, season with salt & pepper.
Heat oil in a skillet and sear all sides until browned.
Assemble in Slow Cooker:
Add onions, carrots, garlic to the bottom.
Place roast on top.
Mix broth, wine, tomato paste, and Worcestershire, then pour over meat.
Add herbs & bay leaves.
Cook Low & Slow:
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is fork-tender.
Make the Gravy:
Remove roast & veggies. Strain liquid.
In a saucepan, melt butter, whisk in flour, then slowly whisk in 2 cups cooking liquid.
Simmer until thick and glossy.
Mashed Potatoes:
Boil potatoes until tender, drain well.
Mash with butter and warm cream until silky smooth. Season to taste.
Serve:
Shred beef into big chunks.
Spoon creamy potatoes onto plates, top with roast & veggies, and ladle over rich gravy.
✨ Tips:
Add mushrooms for extra depth.
If you love garlic, roast a whole head of garlic and mash it into the potatoes.
Leftovers make incredible sandwiches with gravy dip the next day.
Would you like me to also give you a one-pot oven version (where the beef, gravy, and potatoes all cook together)? That way you don’t even need to make mashed potatoes separately.
