Slow Cooked Pot Roast with Rich Gravy Over Creamy Mashed Potatoes

👉Ingredients:

🔹️For the Pot Roast:

◾️3–4 lb chuck roast

◾️Kosher salt and black pepper, to taste

◾️2 tbsp olive oil

◾️1 large yellow onion, sliced

◾️4 garlic cloves, minced

◾️4 carrots, cut into large chunks

◾️2 cups beef broth

◾️1 cup red wine (optional – or use extra broth)

◾️2 tbsp tomato paste

◾️2 sprigs fresh thyme

◾️2 sprigs fresh rosemary

◾️2 bay leaves

🔹️For the Mashed Potatoes:

◾️2 lbs russet potatoes, peeled and cut into chunks

◾️4 tbsp unsalted butter

◾️½ cup heavy cream (or whole milk)

◾️Salt, to taste

👉Instructions:

✅️1. Sear the Roast:

Pat the chuck roast dry and season well with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides (about 3–4 minutes per side) until nicely browned. Remove and set aside.

✅️2. Build the Flavor:

In the same pot, sauté the onion and garlic until soft. Stir in the tomato paste and cook for 1–2 minutes. Pour in the wine, scraping the bottom of the pot to loosen all the tasty bits.

✅️3. Slow Cook:

Return the roast to the pot. Add the carrots, beef broth, thyme, rosemary, and bay leaves. Cover and place in a 300°F (150°C) oven for 3–4 hours, or until the meat is fork-tender.

✅️4. Make the Gravy:

Remove the roast and carrots. Skim any excess fat from the surface. Simmer the remaining liquid on the stovetop to reduce slightly. For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and whisk it into the sauce. Strain if you prefer a smooth gravy.

✅️5. Make the Mashed Potatoes:

Boil the potatoes in salted water until fork-tender. Drain, then mash with butter and heavy cream. Season with salt to taste.

✅️6. Serve:

Spoon a generous portion of mashed potatoes onto a plate. Top with slices of pot roast and chunks of carrot. Drizzle the hot gravy over everything and enjoy!