🧑🍳 Instructions:
1. Sear the Roast:
- Season the beef generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear roast on all sides until browned (2–3 minutes per side).
2. Slow Cook:
- Transfer roast to a slow cooker.
- Add onion, garlic, carrots, celery, beef broth, wine, tomato paste, thyme, rosemary, and bay leaves.
- Cover and cook on low for 8 hours or high for 4–5 hours, until meat is tender and easily shreds with a fork.
3. Make Mashed Potatoes:
- Boil potatoes in salted water until fork-tender (15–20 minutes).
- Drain and mash with butter and cream until smooth. Season with salt and pepper.
4. Make Gravy:
- Remove roast and vegetables from slow cooker, keeping warm.
- Skim excess fat from cooking liquid, then whisk in 1–2 tbsp flour (optional for thicker gravy) and simmer a few minutes until thickened.
5. Serve:
- Slice or shred pot roast.
- Place creamy mashed potatoes on plates, top with roast and vegetables, and drizzle with rich gravy.
🔥 Tips:
- For extra flavor, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the slow cooker.
- Leftovers? Make pot roast sandwiches or shepherd’s pie the next day — they taste even better!
If you want, I can also give you a “set it and forget it” version with everything layered in the slow cooker for an ultra-easy, no-fuss dinner that basically cooks itself. Would you like me to do that?