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

Ingredients

🥩 For the Pot Roast:

• 3 to 4 pounds beef chuck roast (or brisket)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 carrots, cut into chunks
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups beef broth (low-sodium preferred)
• 1 cup red wine (optional, can substitute broth)
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper, to taste

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🍲 For the Gravy:

• 2 cups pan drippings or broth from the roast
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

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🥔 For the Creamy Mashed Potatoes:

• 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
• ½ cup whole milk (warm)
• ¼ cup heavy cream
• 4 tablespoons unsalted butter
• Salt and white pepper, to taste

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Instructions

Step 1: Prepare and Sear the Roast

1. Pat the beef roast dry with paper towels; season generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or skillet over medium-high heat.
3. Sear the roast on all sides until deep brown, about 3–4 minutes per side. Remove and set aside.

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Step 2: Add Vegetables and Liquids

1. In the same pan, sauté onions, carrots, and celery for 3–4 minutes until softened.
2. Stir in garlic and tomato paste, cook for 1 minute.
3. Pour in red wine (if using) and beef broth, scraping up browned bits from the pan bottom.
4. Add Worcestershire sauce, thyme, and bay leaf.

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Step 3: Slow Cook the Roast

• Oven Method: Preheat oven to 325°F (160°C). Cover the pot and roast for 3½ to 4 hours, until fork-tender.
• Slow Cooker Method: Transfer everything to a slow cooker, cover, and cook on LOW for 8–9 hours or HIGH for 4–5 hours.

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Step 4: Make the Gravy

1. Remove the roast and vegetables; strain the cooking liquid.
2. In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes until golden.
3. Slowly whisk in 2 cups of the strained liquid, stirring until thickened and smooth.
4. Season gravy with salt and pepper to taste.

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Step 5: Make the Creamy Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain and mash with butter, warm milk, and cream until smooth and fluffy.
3. Season with salt and white pepper.

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Step 6: Serve

• Spoon a generous layer of creamy mashed potatoes onto each plate.
• Top with tender shredded pot roast and drizzle over rich beef gravy.
• Garnish with fresh parsley for color.

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Serving Tips

• Serve with roasted vegetables, green beans, or buttered rolls.
• Leftovers reheat beautifully — store in an airtight container up to 4 days.

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Nutritional Info (Per Serving)

Approx. 550 calories | 40g protein | 35g carbs | 25g fat