Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Here’s a Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes — classic comfort food at its absolute best 🤎🥔

🍲 Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

🛒 Ingredients

Pot Roast

• 3–4 lb chuck roast
• Salt & black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 3 carrots, chunked
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 cups beef broth
• 2 tbsp all-purpose flour (for gravy)

Creamy Mashed Potatoes

• 2½ lbs potatoes, peeled & cubed
• ½ cup warm milk
• 4 tbsp butter
• Salt, to taste

👩‍🍳 Instructions

1. Sear the roast
   Season roast generously with salt & pepper.
   Heat olive oil in a large Dutch oven over medium-high heat.
   Sear roast on all sides until deeply browned. Remove and set aside.
2. Build flavor
   In the same pot, add onion, carrots, and celery.
   Cook 4–5 minutes. Add garlic and tomato paste; cook 1 minute.
3. Deglaze
   Stir in Worcestershire, thyme, rosemary, and beef broth.
   Bring to a simmer, scraping up browned bits.
4. Slow cook
   Return roast to pot. Cover and cook:
   • Oven: 325°F (165°C) for 3–3½ hours
   • Slow cooker: 8 hours on LOW
5. Make the gravy
   Remove roast and vegetables.
   Whisk flour into hot cooking liquid.
   Simmer 5–7 minutes until thick and smooth.
6. Mashed potatoes
   Boil potatoes until fork-tender.
   Drain, mash with butter, milk, and salt until creamy.
7. Serve
   Plate mashed potatoes, top with shredded pot roast and rich gravy 😋

🍽️ Serving Ideas

• Add buttered green beans or peas
• Fresh bread to soak up gravy
• Even better the next day

💡 Tips

• Chuck roast = best cut for tenderness
• Low and slow = fall-apart beef
• For extra richness, finish gravy with 1 tbsp butter

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