Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

🧑‍🍳 Instructions:

1. Sear the Roast:

1. Season the beef generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear roast on all sides until browned (2–3 minutes per side).

2. Slow Cook:

1. Transfer roast to a slow cooker.
2. Add onion, garlic, carrots, celery, beef broth, wine, tomato paste, thyme, rosemary, and bay leaves.
3. 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:

1. Boil potatoes in salted water until fork-tender (15–20 minutes).
2. 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.

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🔥 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!

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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?