Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Here’s a hearty, comforting recipe for Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes – perfect for Sunday dinners or cozy nights in. It’s full of rich flavors and melt-in-your-mouth textures.

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🥩 Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

🍽️ Serves: 6–8

🕒 Cook Time: 8 hours (slow cooker) | 3.5–4 hours (oven)
🧑‍🍳 Skill Level: Easy

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🧂 Ingredients

For the Pot Roast:

• 3–4 lb chuck roast (well-marbled)

• Salt and black pepper (to taste)

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4 carrots, peeled and cut into chunks

• 3 celery stalks, cut into chunks

• 1 cup beef broth

• 1 cup red wine (or use more beef broth)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme (or 2–3 sprigs fresh thyme)

• 1 tsp dried rosemary

• 2 bay leaves

For the Gravy:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups strained cooking liquid from the roast (beef broth if needed)

For the Creamy Mashed Potatoes:

• 2.5 lbs russet or Yukon Gold potatoes, peeled and cubed

• 4 tbsp butter

• 1/2 cup sour cream (optional, for extra creaminess)

• 1/2–3/4 cup whole milk or cream (warm)

• Salt & pepper to taste

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🧑‍🍳 Instructions

🔥 Step 1: Sear the Roast

1. Season the roast generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear the roast on all sides until browned (about 3–4 mins per side). Transfer to slow cooker or Dutch oven.

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🥕 Step 2: Layer the Veggies & Flavor

1. Place sliced onions, carrots, and celery around the roast.

2. In a small bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, garlic, and herbs.

3. Pour over the roast. Add bay leaves.

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⏲️ Step 3: Cook the Roast

Slow Cooker Method (Recommended):

• Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours until fork-tender.

Oven Method:

• Preheat oven to 300°F (150°C).

• Cover Dutch oven and bake for 3.5 to 4 hours, or until meat is fall-apart tender.

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🥣 Step 4: Make the Gravy

1. Once roast is done, remove meat and veggies from the pot.

2. Strain 2 cups of the cooking liquid (discard bay leaves).

3. In a saucepan, melt 2 tbsp butter over medium heat.

4. Whisk in 2 tbsp flour to make a roux. Cook 1–2 minutes.

5. Slowly whisk in the strained liquid. Simmer until thickened (5–8 mins). Season to taste.

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🥔 Step 5: Make Creamy Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (15–20 mins). Drain well.

2. Mash with butter, sour cream (if using), and warmed milk or cream.

3. Season with salt and pepper. Mash until smooth and creamy.

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🍽️ To Serve:

• Plate a mound of mashed potatoes.

• Top with shredded pot roast and vegetables.

• Spoon rich gravy over the top.

• Garnish with fresh parsley or thyme if desired.