Slow-Cooked Pot Roast with Gravy Over Creamy Mashed potatoes

by

Of course! This is the ultimate comfort food meal. A Slow-Cooked Pot Roast becomes fall-apart tender in a rich, savory gravy, and served over a bed of creamy, buttery mashed potatoes, it’s absolutely unbeatable.

This recipe breaks down the process into simple steps for a foolproof, restaurant-quality result right from your slow cooker or oven.

Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

This recipe uses a slow cooker for maximum ease and flavor development, but oven instructions are also provided.

Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 8-10 hours (Low) or 5-6 hours (High)

Part 1: The Pot Roast

Ingredients for the Roast:

· 1 (3-4 lb) chuck roast or bottom round roast
· 2 tbsp olive oil
· Salt and black pepper
· 1 large onion, chopped
· 3-4 carrots, peeled and cut into 2-inch chunks
· 3-4 celery stalks, cut into 2-inch chunks
· 1 lb baby potatoes (Yukon Gold or red)
· 4 cloves garlic, minced
· 2 cups beef broth (low sodium)
· 1 tbsp Worcestershire sauce
· 1 tbsp tomato paste
· 2 tsp dried thyme or 4-5 fresh thyme sprigs
· 2 bay leaves

Instructions for the Roast:

  1. Sear the Roast (Crucial Step!): Pat the chuck roast completely dry with paper towels. Generously season all sides with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side, until a deep brown crust forms. This builds immense flavor. Transfer the seared roast to your slow cooker.
  2. Sauté Aromatics: In the same skillet, add the chopped onion, carrots, and celery. Cook for 4-5 minutes until slightly softened. Add the minced garlic and cook for 1 more minute until fragrant. Add the tomato paste and cook for another minute.
  3. Deglaze: Pour in about ½ cup of the beef broth and use a wooden spoon to scrape all the browned bits from the bottom of the pan. Pour this entire mixture over the roast in the slow cooker.
  4. Assemble: Scatter the baby potatoes around the roast. Add the remaining beef broth, Worcestershire sauce, thyme, and bay leaves.
  5. Slow Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The roast is done when it is fork-tender and easily shreds.

Part 2: The Gravy

You’ll make this rich, thick gravy right at the end using the cooking juices.

Ingredients for the Gravy:

· All the cooking juices from the slow cooker
· ¼ cup (½ stick) unsalted butter
· ¼ cup all-purpose flour
· Salt and pepper to taste

Instructions for the Gravy:

  1. Strain the Juices: Once the roast is done, carefully remove it and the vegetables to a platter. Tent with foil to keep warm. Pour the remaining liquid from the slow cooker through a fine-mesh strainer into a bowl or large measuring cup. Skim off the excess fat from the top with a spoon.
  2. Make a Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes until it forms a smooth paste and smells slightly nutty (this is a “roux”).
  3. Whisk in Juices: Gradually whisk the strained cooking juices into the roux. Bring to a simmer, whisking constantly, until the gravy thickens smoothly. If it’s too thick, add a splash of beef broth or water. Season with salt and pepper to taste.

Part 3: Creamy Mashed Potatoes

Ingredients for the Potatoes:

· 3 lbs Yukon Gold or Russet potatoes, peeled and quartered
· ½ cup (1 stick) unsalted butter
· ¾ – 1 cup warm whole milk or heavy cream
· ½ cup sour cream (optional, for extra richness)
· Salt and white pepper to taste

Instructions for the Potatoes:

  1. Cook Potatoes: Place the peeled, quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
  2. Drain and Steam: Drain the potatoes completely and return them to the hot pot for a minute to let any residual moisture evaporate.
  3. Mash: Mash the potatoes with a potato masher or ricer until smooth.
  4. Cream Them: Add the butter and stir until melted. Gradually warm the milk/cream and stir it into the potatoes until you reach your desired consistency. Stir in the sour cream (if using). Season generously with salt and white pepper.

To Serve:

  1. Place a generous scoop of creamy mashed potatoes on each plate.
  2. Use two forks to shred the pot roast or place a large, tender chunk of it over the potatoes. Arrange the cooked carrots and potatoes from the slow cooker alongside.
  3. Ladle the rich, homemade gravy generously over everything.

Chef’s Tips & Notes:

· The Right Cut: Chuck roast is the best choice because of its marbling, which breaks down during the long cook time to become incredibly tender.
· Don’t Skip the Sear: Searing the roast creates a deep, complex flavor base through the Maillard reaction. It’s the difference between a good pot roast and a great one.
· Thickening the Gravy: The butter and flour roux is a foolproof way to get a smooth, lump-free gravy. You can also make a “slurry” by mixing 3 tbsp of cornstarch with 3 tbsp of cold water and whisking it into the strained, simmering juices until thickened.
· Oven Method: After searing the roast and sautéing the vegetables in a Dutch oven, add everything back to the pot. Cover and braise in a preheated 300°F (150°C) oven for 3-4 hours, or until fork-tender.

This is a meal that feeds a crowd and warms the soul. Enjoy!

Leave a Comment