Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Fork-tender beef roast slow-cooked with vegetables and savory gravy, served over buttery mashed potatoes — classic comfort food at its best.

Ingredients

Pot Roast

• 3–4 lb chuck roast
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 onion, sliced
• 4 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 tsp fresh thyme (or 1 tsp dried)
• 2 bay leaves

Gravy

• 2 tbsp cornstarch
• 3 tbsp cold water

Creamy Mashed Potatoes

• 3 lbs Yukon Gold or russet potatoes
• ½ cup butter
• ¾–1 cup warm milk or cream
• Salt and pepper, to taste
• Optional: roasted garlic or cream cheese

Instructions

Sear the Roast

1. Pat roast dry and season with:
   • salt
   • pepper
   • garlic powder
   • onion powder
   • paprika
2. Heat olive oil in a large skillet or Dutch oven.
3. Sear roast 3–4 minutes per side until browned.

Slow Cook

1. Place onions, carrots, celery, and garlic in slow cooker.
2. Add roast on top.
3. Mix together:
   • beef broth
   • Worcestershire sauce
   • tomato paste
   • thyme
4. Pour mixture around roast and add bay leaves.
5. Cook:
   • LOW for 8–10 hours
   • or HIGH for 5–6 hours

Until roast is fall-apart tender.

Make the Mashed Potatoes

1. Peel and cube potatoes.
2. Boil in salted water until fork tender.
3. Drain and mash with butter and warm milk.
4. Season with salt and pepper.

Make the Gravy

1. Remove roast and vegetables from slow cooker.
2. Whisk cornstarch and cold water together.
3. Stir slurry into cooking liquid and simmer until thickened.

Serve

Spoon mashed potatoes onto plates, top with shredded pot roast, vegetables, and generous gravy.

Tips

• Chuck roast gives the best flavor and tenderness.
• Searing adds deep richness to the gravy.
• Leftovers make excellent sandwiches or shepherd’s pie.