Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Here’s a full, detailed, step-by-step recipe for Slow-Cooked Pot Roast with Gravy over Creamy Mashed Potatoes. This is written clearly so anyone (even a beginner) can follow it.

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Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Serves

4–6 people
Total time: ~4–5 hours (mostly hands-off)

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INGREDIENTS

For the Pot Roast

• 3–4 lb (1.4–1.8 kg) beef chuck roast

• 2½ teaspoons salt (divided)

• 1½ teaspoons black pepper (divided)

• 2 tablespoons olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 3 carrots, cut into large chunks

• 3 celery stalks, cut into chunks

• 2 cups beef broth

• 2 tablespoons tomato paste

• 2 teaspoons Worcestershire sauce

• 1 teaspoon dried thyme (or 2 fresh sprigs)

• 1 teaspoon dried rosemary (or 1 fresh sprig)

• 2 bay leaves

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For the Gravy

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• Cooking liquid from the pot roast

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For the Creamy Mashed Potatoes

• 2½ lbs (1.1 kg) potatoes (Yukon Gold or Russet), peeled and cut into chunks

• 1 teaspoon salt (for boiling water)

• 4 tablespoons butter

• ½–¾ cup milk or cream (warm)

• Salt and black pepper, to taste

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INSTRUCTIONS

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Step 1: Prepare and Sear the Roast

1. Pat the roast dry with paper towels (this helps it brown).

2. Season all sides with 2 teaspoons salt and 1 teaspoon black pepper.

3. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.

4. Sear the roast for 3–4 minutes per side until deeply browned.

5. Remove the roast and set aside.

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Step 2: Build the Flavor Base

1. In the same pot, add sliced onions.

2. Cook for 3–4 minutes, scraping up browned bits from the bottom.

3. Add garlic and cook 30 seconds until fragrant.

4. Stir in tomato paste and cook 1 minute.

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Step 3: Slow Cook the Roast

1. Add carrots, celery, beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, remaining salt, and pepper.

2. Return the roast to the pot (liquid should come halfway up the meat).

3. Cover tightly with a lid.

Cooking options:

• Oven: 325°F (165°C) for 3½–4 hours

• Stovetop: Low heat, gently simmering for 3–4 hours

The roast is done when it’s fork-tender and easily pulls apart.

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Step 4: Make the Mashed Potatoes

1. Place potatoes in a large pot and cover with cold water.

2. Add 1 teaspoon salt.

3. Bring to a boil, then simmer 15–20 minutes until very tender.

4. Drain well.

5. Mash with butter and warm milk.

6. Season with salt and pepper to taste.

7. Cover and keep warm.

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Step 5: Make the Gravy

1. Remove the roast and vegetables from the pot and tent with foil.

2. Strain the cooking liquid (optional, but makes smoother gravy).

3. Melt butter in a saucepan over medium heat.

4. Whisk in flour and cook 1–2 minutes (do not brown).

5. Slowly whisk in 2–3 cups of the pot roast liquid.

6. Simmer until thickened (about 5 minutes).

7. Taste and adjust seasoning.

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Step 6: Serve

1. Spoon mashed potatoes onto plates.

2. Top with chunks of pot roast.

3. Ladle gravy generously over everything.

4. Add carrots and onions on the side or on top.

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TIPS FOR BEST RESULTS

• Chuck roast is best because it becomes tender when slow-cooked.

• Don’t rush the cooking time—low and slow makes it juicy.

• Leftovers taste even better the next day.