Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

slow-cooked pot roast with savory gravy, served over a bed of creamy mashed potatoes. Here’s a full, tried-and-true recipe that delivers fall-apart beef and deep, developed flavors.

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

🍽 Serves: 6–8

🕒 Cook Time: 8 hrs (low) or 4–5 hrs (high) in Crockpot

✅ Ingredients:

For the Pot Roast:

• 3–4 lb chuck roast

• 2 tbsp olive oil

• Salt & black pepper

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tbsp Worcestershire sauce

• 1 large yellow onion, sliced

• 4 cloves garlic, minced

• 4 medium carrots, cut into chunks

• 3–4 celery stalks, chopped

• 2 cups beef broth

• 1 tbsp tomato paste (optional, for richer gravy)

• 2 tbsp cornstarch + 2 tbsp cold water (for slurry)

• 1–2 sprigs fresh rosemary or 1 tsp dried

• 2 bay leaves

For the Mashed Potatoes:

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

• 1/2 cup heavy cream or whole milk (warm)

• 4 tbsp butter

• Salt to taste

🔪 Instructions:

1. Sear the Roast (Optional, but Recommended):

• Pat the roast dry and season generously with salt, pepper, garlic powder, and onion powder.

• Heat olive oil in a large skillet. Sear roast on all sides (about 3–4 min per side) until browned.

2. Build the Crockpot:

• Place onions, garlic, carrots, and celery at the bottom of the slow cooker.

• Set seared roast on top.

• Add Worcestershire sauce, tomato paste, rosemary, bay leaves, and beef broth around (not over) the roast.

3. Slow Cook:

• Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until meat is fork-tender.

4. Make the Gravy:

• Remove roast and veggies; tent with foil to keep warm.

• Pour juices into a saucepan. Skim off excess fat.

• Bring to a simmer. Mix cornstarch and water in a bowl, then stir into broth.

• Cook 2–3 min until thickened. Season with salt and pepper to taste.

5. Mashed Potatoes:

• Boil potatoes in salted water until fork-tender (15–20 min). Drain.

• Mash with butter and warm cream or milk until smooth.

• Season with salt to taste.

🍽 To Serve:

Plate a big spoonful of mashed potatoes, top with shredded or sliced pot roast, and ladle hot gravy generously over everything. Serve with crusty bread or green beans for a full meal.