Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

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This classic comfort meal features fork-tender pot roast slow-cooked in rich gravy and served over buttery creamy mashed potatoes. Perfect for cozy dinners and family gatherings.

Ingredients

Pot Roast

  • 1.5–2 kg chuck roast
  • Salt & black pepper
  • 2 tbsp flour
  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 2 cups beef broth
  • 1 cup beef stock or water
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp thyme or rosemary

Creamy Mashed Potatoes

  • 1 kg potatoes, peeled and chopped
  • 4 tbsp butter
  • ½–¾ cup warm milk or cream
  • Salt & pepper

Instructions

1. Sear the Roast

  1. Pat roast dry and season well.
  2. Lightly coat with flour.
  3. Heat oil in a large pot or skillet.
  4. Sear roast until deeply browned on all sides.

2. Build the Flavor

  1. Cook onions and garlic in the same pot.
  2. Stir in tomato paste.
  3. Add broth, Worcestershire sauce, and herbs.

3. Slow Cook

Slow Cooker

  • Transfer roast and carrots to slow cooker.
  • Pour sauce over top.
  • Cook:
    • Low: 8–9 hours
    • High: 4–5 hours

Oven Method

  • Cover and cook at 160°C (325°F) for about 3–4 hours.

4. Make the Mashed Potatoes

  1. Boil potatoes until fork-tender.
  2. Drain well.
  3. Mash with butter and warm milk.
  4. Season to taste.

5. Serve

  • Spoon mashed potatoes onto plates.
  • Top with shredded or sliced pot roast.
  • Ladle rich gravy over everything.

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