Slow Cooked Pot Roast with Mashed Potatoes and Gravy

 

👉Ingredients:

🔹️🔹️For the Pot Roast:

↪️3-4 lb beef chuck roast

↪️1 large onion, sliced

↪️3 cloves garlic, minced

↪️4 carrots, peeled and cut into chunks

↪️2 cups beef broth

↪️1 cup red wine (optional)

↪️2 tbsp tomato paste

↪️2 tsp dried thyme

↪️1 tsp rosemary

↪️Salt and pepper to taste

↪️2 tbsp olive oil (for searing)

↪️2 tbsp Worcestershire sauce

🔹️🔹️For the Mashed Potatoes:

↪️4 large russet potatoes, peeled and diced

↪️½ cup heavy cream

↪️¼ cup unsalted butter

↪️Salt and pepper to taste

↪️Fresh parsley for garnish (optional)

🔹️🔹️For the Gravy:

↪️2 tbsp butter

↪️2 tbsp all-purpose flour

↪️1 cup beef broth (from the roast)

↪️Salt and pepper to taste

👉Instructions:

✅️Cook the Pot Roast:

◾️Preheat the oven to 325°F (165°C).

◾️Season the beef chuck roast generously with salt and pepper.

◾️In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side.

◾️Remove the roast and set it aside. Add sliced onions and garlic to the pot and sauté for 3 minutes until softened.

◾️Stir in tomato paste and cook for another minute.

◾️Add beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and carrots.

◾️Return the roast to the pot, cover, and cook in the oven for 3-4 hours, until the meat is fork-tender.

✅️Prepare the Mashed Potatoes:

◾️In a large pot, boil the peeled and diced potatoes in salted water until tender, about 15–20 minutes.

◾️Drain the potatoes and return them to the pot. Add butter and heavy cream, and mash until smooth.

◾️Season with salt and pepper to taste. Garnish with fresh parsley, if desired.

✅️Make the Gravy:

◾️Remove the pot roast from the Dutch oven and set it aside.

◾️Pour the remaining liquid from the pot into a saucepan and bring to a simmer.

◾️In a separate small pan, melt butter over medium heat and whisk in flour. Cook for 1–2 minutes to create a roux.

◾️Gradually whisk in the beef broth from the pot, stirring constantly to avoid lumps. Simmer for 5–7 minutes until thickened.

◾️Season with salt and pepper to taste.

✅️Assemble the Plate:

◾️Spoon a generous portion of creamy mashed potatoes onto a plate.

◾️Top with tender, shredded pot roast, then drizzle with the rich gravy.

◾️Garnish with caramelized onions and soft, sweet carrots.

👉Serve:

🔥Serve immediately, enjoying the comforting, indulgent flavors of slow-cooked pot roast, creamy mashed potatoes, and savory gravy.