Pot roast with rich gravy over creamy mashed potatoes is classic comfort food — tender beef cooked low and slow with vegetables, then served over buttery potatoes.
Slow-Cooked Pot Roast Recipe
Ingredients
For the Pot Roast
- 3–4 lb beef chuck roast
- 2 tbsp oil
- 1 onion, sliced
- 4 carrots, chopped
- 3 potatoes, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1 tbsp tomato paste
For the Gravy
- 2 tbsp cornstarch
- 3 tbsp water
For Creamy Mashed Potatoes
- 2 lbs potatoes
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper to taste
Instructions
1. Sear the Roast
Pat the beef dry and season well. Heat oil in a skillet and brown all sides of the roast for extra flavor.
2. Slow Cook
Place onions, carrots, potatoes, and garlic in the slow cooker. Add the roast on top.
Pour in:
- beef broth
- Worcestershire sauce
- tomato paste
- thyme
Cook:
- Low: 8–10 hours
or - High: 5–6 hours
The beef should become fork-tender.
3. Make the Mashed Potatoes
Boil peeled potatoes until soft. Mash with butter, milk, salt, and pepper until creamy.
4. Prepare the Gravy
Remove some cooking liquid into a saucepan. Mix cornstarch with water and stir into the liquid over medium heat until thickened.
5. Serve
Place mashed potatoes on plates, top with shredded pot roast, vegetables, and warm gravy.
Flavor Variations
- Add mushrooms for deeper flavor
- Use red wine in the broth
- Stir sour cream into mashed potatoes
- Add rosemary and bay leaves for a richer aroma
