Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
Ingredients
Pot Roast
3–4 lb (1.5–2 kg) beef chuck roast
1 tbsp salt
2 tsp black pepper
2 tbsp olive oil or beef drippings
1 large onion, sliced
4 cloves garlic, smashed
3 carrots, cut into chunks
3 celery stalks, cut into chunks
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (optional, can substitute broth)
2 tbsp Worcestershire sauce
2 sprigs fresh thyme (or 1 tsp dried)
2 sprigs fresh rosemary (or 1 tsp dried)
2 bay leaves
Gravy
3 tbsp butter
3 tbsp all-purpose flour
Creamy Mashed Potatoes
2½ lb (1.1 kg) Yukon Gold or Russet potatoes, peeled and quartered
1½ tsp salt
½ cup warm milk
¼ cup heavy cream (or more milk)
4 tbsp butter
Black pepper, to taste
Instructions
Sear the Roast
Pat beef dry and season all sides with 1 tbsp salt and black pepper.
Heat oil in a heavy Dutch oven over medium-high heat.
Sear roast 3–4 minutes per side until deeply browned. Remove and set aside.
Build the Flavor
Lower heat to medium. Add onions and cook 4–5 minutes until softened.
Add garlic and tomato paste; cook 1 minute.
Deglaze with red wine (if using), scraping browned bits from the pot.
Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Slow Cook
Return roast to pot. Add carrots and celery.
Cover tightly and cook:
Oven: 300°F (150°C) for 3½–4 hours
Stovetop: Low simmer for 3–3½ hours
Slow cooker: Low for 8 hours
Meat should be fork-tender and falling apart.
Make the Gravy
Remove roast and vegetables; tent loosely with foil.
Strain cooking liquid if desired.
Melt butter in a saucepan over medium heat.
Whisk in flour; cook 1–2 minutes until lightly golden.
Slowly whisk in 2–3 cups of the hot cooking liquid.
Simmer until thickened. Adjust salt and pepper.
Creamy Mashed Potatoes
Boil potatoes in salted water until very tender (15–20 minutes).
Drain well.
Mash with butter, warm milk, cream, salt, and pepper until smooth and fluffy.
To Serve
Spoon mashed potatoes onto plates.
Top with chunks of pot roast.
Ladle generously with gravy and add carrots and onions on the side.