Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

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

Ingredients

Pot Roast

• 1.5–2 kg beef chuck roast
• Salt & black pepper
• 2 tbsp oil
• 1 onion, sliced
• 3 carrots, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

Gravy

• 2 tbsp cornstarch
• 2 tbsp cold water

Mashed Potatoes

• 1 kg potatoes, peeled & cubed
• ½ cup warm milk
• 3 tbsp butter
• Salt to taste

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Instructions

1. Season & sear:
   Season roast well. Heat oil in a pan and sear all sides until browned.
2. Slow cook:
   Place onion, carrots, and garlic in slow cooker. Add roast on top.
   Mix broth, tomato paste, Worcestershire, thyme, rosemary, bay leaves. Pour over.
3. Cook:
   Cover and cook 8 hours on LOW or 4–5 hours on HIGH, until fork-tender.
4. Make gravy:
   Remove roast. Pour cooking liquid into a saucepan.
   Mix cornstarch with water, whisk into liquid, simmer until thick.
5. Mashed potatoes:
   Boil potatoes until soft. Drain, mash with butter, milk, and salt.
6. Serve:
   Slice or shred beef. Serve over mashed potatoes and pour gravy on top.

✨ Tip: Add mushrooms or celery to the slow cooker for extra depth.

Comfort food at its finest 🤍 Want an oven or Instant Pot version too?