Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is the ultimate comfort food. Tender beef slowly braised until it falls apart, served with rich homemade gravy and buttery mashed potatoes. It’s hearty, cozy, and perfect for family dinners or special weekend meals.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker) or 4–5 hours (oven)
- Total Time: 8 hours 20 minutes
- Servings: 6–8 servings
Equipment
- Slow cooker or Dutch oven
- Large skillet (optional for searing)
- Potato masher
- Large pot (for potatoes)
- Knife and cutting board
- Measuring cups and spoons
- Whisk
Ingredients
Pot Roast
- 3–4 lb chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 3–4 potatoes, quartered (optional in roast)
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons tomato paste
Gravy
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups cooking juices from roast
Creamy Mashed Potatoes
- 4 large potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup milk or cream
- Salt & pepper to taste
Ingredient Notes
- Chuck roast: Best cut for slow cooking and tenderness.
- Beef broth: Creates rich, savory base for gravy.
- Worcestershire sauce: Adds depth and umami flavor.
- Mashed potatoes: Creamy base to soak up gravy.
Instructions
1. Sear the Roast (Optional but recommended)
- Heat olive oil in a skillet over medium-high heat.
- Sear roast 3–4 minutes per side until browned.
2. Slow Cook
- Place onions, carrots, and garlic in slow cooker.
- Add seared roast on top.
- Mix beef broth, Worcestershire sauce, tomato paste, salt, pepper, thyme, and rosemary.
- Pour over roast.
- Cook on LOW for 8 hours or HIGH for 4–5 hours until tender and shreddable.
3. Make Mashed Potatoes
- Boil potatoes in salted water until soft (15–20 minutes).
- Drain and mash with butter, milk/cream, salt, and pepper until smooth and creamy.
4. Make Gravy
- Strain cooking juices from slow cooker.
- In a pan, melt butter and whisk in flour to form a roux.
- Slowly add 2 cups of cooking juices, whisking until thickened.
5. Serve
- Shred or slice pot roast.
- Serve over mashed potatoes.
- Spoon gravy generously on top.
Nutrition Facts
(Approximate per serving)
- Calories: 680
- Protein: 45g
- Carbohydrates: 40g
- Fat: 38g
- Fiber: 4g
- Sodium: 820mg
Tips
- Cook low and slow for the most tender meat.
- Let roast rest before shredding for juicier texture.
- Add potatoes to the slow cooker only if you prefer them very soft.
- Use fresh herbs for stronger flavor.
Variations
- Red Wine Pot Roast: Replace part of broth with red wine.
- Garlic Butter Version: Add extra butter at the end.
- Vegetable-Loaded Roast: Add mushrooms, peas, or celery.
- Thicker Gravy: Use more flour or reduce liquid longer.