For the Pot Roast
Ingredients
- 3–4 lb beef chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, chopped
- 3–4 potatoes, chunked (optional)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp rosemary
- 2 tbsp cornstarch + 2 tbsp water (for gravy)
For the Creamy Mashed Potatoes
Ingredients
- 2 lbs potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper to taste
Instructions
1. Sear the Roast
- Pat roast dry and season with salt and pepper.
- Heat oil in a skillet and sear 3–4 minutes per side until browned.
2. Slow Cook
- Add onions, carrots, garlic, and potatoes to the slow cooker.
- Place roast on top.
- Mix broth, Worcestershire sauce, tomato paste, thyme, and rosemary.
- Pour over roast.
- Cook:
- Low: 8–10 hours
- High: 5–6 hours
3. Make the Mashed Potatoes
- Boil potatoes until fork tender.
- Drain and mash with butter and milk.
- Season to taste.
4. Prepare the Gravy
- Remove roast and vegetables.
- Whisk cornstarch slurry into slow cooker juices.
- Simmer until thickened.
5. Serve
- Spoon mashed potatoes onto plates.
- Top with shredded pot roast and vegetables.
- Ladle warm gravy over everything.
Tips
- Chuck roast gives the best tender texture.
- Add mushrooms or celery for extra flavor.
- Leftovers taste even better the next day.
A classic comfort-food dinner that’s rich, hearty, and perfect for cold evenings.
