Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
Intro
Few meals bring comfort like a tender pot roast with rich gravy served over creamy mashed potatoes. This hearty dish is the definition of home-cooked goodness: beef that melts in your mouth, vegetables that soak up all the flavor, and buttery mashed potatoes that make every bite complete. Perfect for family dinners, Sunday gatherings, or when you simply want a warm, filling meal that feels like a hug on a plate. With the help of a slow cooker (or oven), this recipe requires minimal effort but delivers maximum flavor.
Prep Time: 20 minutes
Cook Time (Slow Cooker): 8 hours on low / 4–5 hours on high
Total Time: ~8 hours 20 minutes
Servings: 6
Ingredients
For the Pot Roast:
3–4 lbs (1.5–2 kg) chuck roast (or brisket)
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 carrots, cut into chunks
3–4 celery stalks, cut into chunks
2 cups beef broth (low sodium)
1 cup red wine (optional, replace with broth if preferred)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme (or 2 sprigs fresh thyme)
1 tsp dried rosemary (or 2 sprigs fresh rosemary)
2 bay leaves
Salt & black pepper to taste
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
2 cups strained pot roast juices
For Creamy Mashed Potatoes:
3 lbs (1.3 kg) potatoes (Yukon Gold or Russet)
4 tbsp butter
½ cup heavy cream (or milk)
¼ cup sour cream (optional, for extra creaminess)
Salt & pepper to taste
Instructions
Prepare the Roast
Pat beef dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned (about 3–4 minutes per side). This locks in flavor.
Build Flavor
Place sliced onions, carrots, and celery at the bottom of the slow cooker.
Place seared roast on top of the vegetables.
Add garlic, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, broth, and wine.
Slow Cook
Cover and cook 8 hours on LOW or 4–5 hours on HIGH, until beef is fork-tender and easily shreddable.
Make the Gravy
Remove the roast and vegetables from the slow cooker. Cover to keep warm.
Strain 2 cups of the cooking liquid.
In a saucepan, melt butter over medium heat, whisk in flour, and cook 1–2 minutes.
Slowly whisk in the strained juices, stirring until thickened into a silky gravy.
Creamy Mashed Potatoes
Peel and chop potatoes into chunks.
Boil in salted water until fork-tender (about 15–20 minutes).
Drain and mash with butter, cream, and sour cream until smooth and creamy.
Season with salt and pepper to taste.
Serve
Place a bed of mashed potatoes on each plate.
Top with shredded or sliced pot roast and vegetables.
Generously ladle over the rich gravy.
Garnish with fresh parsley (optional).
Tips
Browning the meat before slow cooking adds depth of flavor.
If you like extra veggies, add mushrooms or parsnips in with the carrots.
For a thicker gravy, add more flour, or for a lighter one, whisk in cornstarch slurry.
Final Thoughts
This Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is a soul-warming dish that brings rustic flavors to your table with minimal effort. The beef is juicy and tender, the vegetables are perfectly infused with herbs, and the creamy mashed potatoes tie it all together. It’s a meal that’s hearty enough for a special gathering yet simple enough for a cozy weeknight dinner.