Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Here’s a detailed, comforting recipe for Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes—tender meat, rich gravy, and fluffy potatoes.

Ingredients (Serves 4–6)

Pot Roast

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• Salt and pepper, to taste
• 2–3 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional, or extra broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 4 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 3 potatoes, peeled and cut into chunks

Gravy

• 2–3 tbsp all-purpose flour (or cornstarch for gluten-free)
• 2–3 tbsp cold water

Mashed Potatoes

• 2 lbs (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (or cream)
• Salt and pepper, to taste

Instructions

1. Prepare Pot Roast in Slow Cooker

1. Season beef generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (2–3 minutes per side).
3. Transfer roast to slow cooker.
4. In the same skillet, sauté onions and garlic for 2–3 minutes, then add tomato paste and cook 1–2 minutes.
5. Pour in beef broth and red wine, scraping up any browned bits. Pour mixture over roast in slow cooker.
6. Add thyme, rosemary, bay leaves, carrots, celery, and potatoes.

2. Slow Cook

• Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.

3. Make Mashed Potatoes

1. About 30 minutes before roast is done, boil potatoes in salted water until tender (15–20 minutes).
2. Drain and mash with butter, milk, salt, and pepper until creamy.

4. Make Gravy

1. Remove roast and vegetables from slow cooker; keep warm.
2. Strain cooking liquid into a saucepan.
3. Mix flour with cold water to make a slurry, then whisk into the liquid.
4. Bring to a simmer and cook 2–3 minutes until thickened. Adjust seasoning with salt and pepper.

5. Serve

• Slice or shred roast and place over mashed potatoes.
• Spoon vegetables and gravy on top.

Tips

• For extra flavor, marinate the roast in garlic, herbs, and wine a few hours beforehand.
• Yukon Gold potatoes make ultra-creamy mashed potatoes.
• Leftovers taste even better the next day, as flavors continue to meld.

I can also give a version with a few extra flavor boosters like mushrooms, Worcestershire sauce, and balsamic vinegar to make the gravy extra rich and savory.

Do you want me to provide that enhanced version?