Introduction
A slow-cooked pot roast is the ultimate comfort food. Tender, melt-in-your-mouth beef simmered in a rich, savory gravy pairs perfectly with creamy mashed potatoes. This classic dish is perfect for Sunday dinners, family gatherings, or any time you crave a hearty, home-cooked meal. Using a slow cooker ensures deep flavor and tender texture with minimal effort.
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Ingredients
For the Pot Roast
3 to 4 pounds (1.4 to 1.8 kg) chuck roast
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large onion, sliced
4 cloves garlic, minced
4 carrots, cut into chunks
3 celery stalks, cut into chunks
2 cups beef broth
1 cup red wine (optional, or use more broth)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme (or 1 tablespoon fresh)
2 bay leaves
For the Gravy
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
2 tablespoons butter
1 ½ cups strained cooking liquid from the roast
For the Creamy Mashed Potatoes
2 pounds (900 g) russet or Yukon Gold potatoes, peeled and cubed
½ cup unsalted butter
½ to 1 cup warm whole milk or cream
Salt and pepper, to taste
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Instructions
1. Sear the Meat
Pat the roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Transfer to a slow cooker.
2. Add Vegetables and Flavor Base
Add onions, garlic, carrots, and celery to the slow cooker around the meat. Stir together the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and bay leaves, then pour over the roast.
3. Slow Cook
Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender and easily shredded.
4. Make the Gravy
Remove the roast and vegetables to a platter, cover, and keep warm. Strain 1 ½ cups of the cooking liquid into a saucepan. In another small pan, melt butter, then whisk in the flour until smooth and golden. Gradually whisk in the strained liquid and cook until thickened. Adjust seasoning with salt and pepper.
5. Prepare the Mashed Potatoes
Boil potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter and warm milk or cream. Season with salt and pepper to taste.
6. Serve
Place a generous scoop of mashed potatoes on each plate, top with chunks of tender pot roast, and ladle warm gravy over everything.
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Description
This dish combines the richness of slow-cooked beef, aromatic vegetables, and a silky homemade gravy with the creaminess of buttery mashed potatoes. The long, slow cooking allows the flavors to deepen, creating a comforting, hearty meal perfect for any occasion.
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Tips
Brown the roast well before slow cooking; this step builds flavor.
Use fresh herbs if possible for a brighter taste.
Don’t skip deglazing the pan with wine or broth after searing — those browned bits add depth.
Add potatoes or mushrooms to the slow cooker for a one-pot version.
For a thicker gravy, whisk in more flour or cornstarch slurry as needed.
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Variations
Instant Pot Version: Cook on high pressure for 60 minutes, then natural release for 10 minutes.
Oven Method: Cover tightly and bake at 325°F (165°C) for 3–4 hours.
Herb Variation: Swap thyme for rosemary or add a teaspoon of Dijon mustard for extra flavor.
Dairy-Free Mashed Potatoes: Use olive oil or dairy-free butter and unsweetened almond milk.
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Correction
If your roast turns out dry, it was likely overcooked or didn’t have enough liquid. Next time, check for tenderness earlier and ensure at least 1½–2 cups of liquid in the slow cooker. If the gravy is too thin, let it simmer longer or add a bit more thickener.
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Enjoy
Serve hot and enjoy a cozy, comforting meal that tastes like it’s been simmering in your grandmother’s kitchen all day. This Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is pure comfort in every bite.