Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Pot Roast served with creamy mashed potatoes and rich homemade gravy is the ultimate comfort food. This recipe serves 6–8.

Ingredients

For the Pot Roast

• 3–4 lb (1.4–1.8 kg) chuck roast
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 large onion, cut into wedges
• 4 carrots, cut into large pieces
• 3 celery stalks, cut into large pieces
• 4 cloves garlic, smashed
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves

For the Gravy

• 2 cups cooking liquid from the roast
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and black pepper, to taste

For the Creamy Mashed Potatoes

• 3 lb (1.4 kg) Yukon Gold or russet potatoes, peeled and cubed
• 6 tbsp butter
• ¾ cup warm milk or heavy cream
• Salt and black pepper, to taste

Instructions

Prepare the Pot Roast

1. Season the chuck roast with salt, pepper, garlic powder, onion powder, and thyme.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until well browned.
3. Place the onions, carrots, celery, and garlic in the bottom of a slow cooker.
4. Place the seared roast on top of the vegetables.
5. Whisk together the beef broth, Worcestershire sauce, and tomato paste, then pour over the roast. Add the bay leaves.
6. Cover and cook on:
   • Low: 8–10 hours
   • High: 5–6 hours
7. Remove the roast and vegetables from the slow cooker and keep warm.

Make the Gravy

1. Strain 2 cups of the cooking liquid into a saucepan.
2. Melt the butter over medium heat and whisk in the flour. Cook for 1 minute.
3. Gradually whisk in the cooking liquid until smooth.
4. Simmer for 3–5 minutes, stirring frequently, until the gravy thickens. Season with salt and pepper to taste.

Prepare the Mashed Potatoes

1. Boil the potatoes in salted water for 15–20 minutes, until fork-tender.
2. Drain well and return them to the hot pot for 1 minute to remove excess moisture.
3. Mash with the butter and warm milk until smooth and creamy.
4. Season with salt and black pepper.

To Serve

Spoon a generous helping of mashed potatoes onto each plate. Top with slices or shredded pot roast, arrange the cooked vegetables alongside, and finish with plenty of warm gravy.

Tips

• Chuck roast is the best cut for slow cooking because it becomes fork-tender as it cooks.
• Searing the meat before slow cooking adds rich, deep flavor.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
• Add mushrooms or parsnips with the vegetables for extra flavor and variety.