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

 

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

There’s nothing quite like walking into your kitchen after a long day and being greeted by the rich aroma of a tender pot roast simmering in its own savory gravy. This Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is a comforting, melt-in-your-mouth meal that tastes like home — the kind of recipe that warms your soul and fills everyone’s plate with love. 💛

🕰️ A timeless family favorite — slow-cooked perfection served over buttery mashed potatoes.

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⭐ Why You’ll Love It

• Easy comfort food: Just a few simple ingredients and your slow cooker does the work.

• Tender, juicy beef: Fork-tender roast that practically falls apart.

• Rich homemade gravy: Smooth, savory, and full of flavor.

• Perfect pairing: Served over creamy mashed potatoes for the ultimate meal.

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🧂 Ingredients

For the Pot Roast:

• 3–4 lb chuck roast

• 1 packet onion soup mix or 1 tbsp onion powder + 1 tsp garlic powder

• 1 cup beef broth

• 1 cup water

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste (optional, for depth)

• 3 large carrots, cut into chunks

• 3 celery stalks, chopped

• 1 onion, sliced

• 2 tbsp olive oil

• Salt & black pepper to taste

• 2 tbsp cornstarch + 2 tbsp cold water (for thickening gravy)

For the Creamy Mashed Potatoes:

• 2 lbs russet or Yukon Gold potatoes, peeled & cubed

• ½ cup butter

• ½–¾ cup warm milk or cream

• Salt & pepper to taste

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🍲 Instructions

1. Sear the Roast (optional but worth it):
Heat olive oil in a skillet over medium-high. Season roast with salt and pepper, then sear each side for 2–3 minutes until browned.

2. Layer and Cook:
Add onions, carrots, and celery to the slow cooker. Place the roast on top. Pour in beef broth, water, Worcestershire sauce, and tomato paste. Sprinkle onion soup mix over everything.

3. Slow Cook to Perfection:

• Cook on Low for 8–9 hours, or

• High for 4–5 hours, until the roast is fork-tender.

4. Make the Gravy:
Remove roast and veggies. Whisk cornstarch slurry (cornstarch + water) into the hot liquid in the slow cooker. Stir until thickened.

5. Prepare the Mashed Potatoes:
Boil potatoes until fork-tender (about 15 minutes). Drain, mash with butter, and gradually add warm milk until smooth and creamy. Season to taste.

6. Serve and Enjoy:
Place a generous scoop of mashed potatoes on a plate, top with shredded pot roast, spoon over rich brown gravy, and garnish with fresh parsley.

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💡 Pro Tips

• Add a splash of red wine to the broth for extra richness.

• For creamier mashed potatoes, use a mix of butter and sour cream.

• Leftovers make an amazing pot roast sandwich the next day!