Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes 🍖🥔🍷
Few meals say “comfort food” quite like a slow-cooked pot roast with rich gravy, served over creamy mashed potatoes. It’s hearty, tender, and deeply flavorful—the kind of dish that warms you from the inside out. Perfect for Sunday dinners, holidays, or any time you want a cozy, home-cooked meal that feels like a hug in a bowl.
Why You’ll Love This Recipe
Tender, fall-apart beef thanks to low-and-slow cooking. Flavorful gravy made from the pan drippings, broth, and vegetables. Classic mashed potatoes that pair perfectly with the savory roast. Hands-off cooking – the slow cooker (or oven) does most of the work.
Ingredients
For the Pot Roast:
3–4 lb chuck roast (or brisket, rump roast)
2 tbsp olive oil
1 large onion, sliced
3 garlic cloves, minced
4 large carrots, cut into chunks
3 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional, for richness)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried)
3 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves Salt & black pepper, to taste
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
2 cups strained cooking liquid (from the pot roast)
For the Creamy Mashed Potatoes:
3 lbs russet or Yukon gold potatoes, peeled and cubed
4 tbsp butter
½ cup heavy cream (or milk) Salt & pepper, to taste
Instructions
1. Sear the Roast
Pat the beef dry and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned (about 3–4 minutes per side). This step locks in flavor.
2. Build the Flavor Base
In the same pan, sauté onions, garlic, carrots, and celery for 4–5 minutes. Stir in tomato paste and cook for 1 minute.
3. Slow-Cook the Roast
Transfer roast and vegetables to a slow cooker (or Dutch oven). Add beef broth, wine, Worcestershire sauce, rosemary, thyme, and bay leaves. Cook on low for 8–9 hours or high for 4–5 hours until roast is fork-tender.
4. Make the Mashed Potatoes
About 30 minutes before serving, boil potatoes in salted water until tender. Drain and mash with butter, cream, salt, and pepper until smooth and fluffy.
5. Make the Gravy
Strain 2 cups of cooking liquid from the pot roast. In a saucepan, melt butter, whisk in flour, and cook 1 minute to form a roux. Slowly whisk in the cooking liquid and simmer until thickened.
6. Serve & Enjoy
Shred or slice the pot roast. Plate over a bed of creamy mashed potatoes. Drizzle generously with gravy.
Serving Suggestions
Add roasted green beans, Brussels sprouts, or a crisp salad on the side. Pair with crusty bread to soak up all that delicious gravy. Serve with a glass of red wine for a bistro-style dinner at home.
Tips for Success
Sear first – don’t skip browning the meat, it builds flavor. Use chuck roast – it has the perfect marbling for tenderness. Make ahead – pot roast tastes even better the next day as flavors deepen.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze roast and gravy (separately) for up to 3 months.
Reheat: Warm gently on the stove with a splash of broth.
Final Thoughts
This Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is the definition of classic comfort food. It’s hearty, flavorful, and perfect for gathering around the table with loved ones. Once you try it, you’ll see why it’s a timeless family favorite.