Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Introduction

There’s something incredibly comforting about a hearty meal of slow-cooked pot roast, tender and juicy, drenched in savory gravy, and served over a bed of creamy mashed potatoes. This dish is the epitome of home-cooked goodness, perfect for family gatherings, Sunday dinners, or just any occasion where you want to indulge in a satisfying, flavorful meal. The long cooking time is totally worth it, as the roast becomes melt-in-your-mouth tender and the gravy adds depth of flavor that pairs beautifully with the mashed potatoes.

This recipe will guide you through preparing the ultimate pot roast with gravy and mashed potatoes from scratch, ensuring every bite is full of rich, savory goodness.

Ingredients

For the Pot Roast:

3 to 4 lbs beef chuck roast
1 tablespoon salt (divided)
1 teaspoon black pepper
1 tablespoon vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 cup beef broth
1 cup red wine (optional, can substitute with more broth)
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
1 tablespoon tomato paste
2 carrots, peeled and cut into chunks
2 celery stalks, chopped
2 medium potatoes, peeled and cubed

For the Gravy:

2 tablespoons all-purpose flour
1/4 cup cold water
1 tablespoon butter
Salt and pepper to taste

For the Mashed Potatoes:

2 pounds russet potatoes, peeled and chopped
4 tablespoons butter
1/2 cup heavy cream (or milk for a lighter version)
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)
Fresh chives for garnish (optional)

Instructions

Method for Pot Roast:

Season the Meat:
Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and pepper.
Sear the Roast:
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, sear the roast on all sides until it’s brown and caramelized, about 4-5 minutes per side. Transfer the roast to the slow cooker.
Saute the Aromatics:
In the same skillet, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for another minute.
Deglaze and Add Liquids:
Add red wine (if using) and scrape up the browned bits from the bottom of the skillet. Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the roast in the slow cooker.
Add Vegetables:
Add the chopped carrots, celery, and potatoes to the slow cooker around the roast.
Cook Low and Slow:
Cover and cook on low for 8-9 hours or until the meat is fork-tender and easily shreds.
Shred the Meat:
Remove the roast from the slow cooker and shred the meat with two forks. Discard any large pieces of fat and return the shredded beef to the slow cooker.

Method for Gravy:

Make a Roux:
In a small saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, for about 2-3 minutes until the flour is golden.
Thicken the Gravy:
Slowly add cold water, whisking to prevent lumps. Continue to cook until the mixture thickens to a gravy consistency, about 3-4 minutes.
Combine:
Add the gravy to the slow cooker with the shredded pot roast and stir well. Let the gravy simmer on low for an additional 30 minutes to meld the flavors together. Adjust the seasoning with salt and pepper to taste.

Method for Mashed Potatoes:

Boil the Potatoes:
Place the peeled and chopped potatoes in a large pot and cover them with water. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Add butter, heavy cream, garlic powder (if using), and salt and pepper to taste. Mash until smooth and creamy.
Serve:
Spoon the mashed potatoes onto plates, top with the pot roast and gravy, and garnish with fresh chives if desired.

History & Formation

The pot roast has its roots in European cuisine, particularly in France, where “pot-au-feu” (literally “pot on the fire”) was a popular peasant dish. The idea behind pot roast is simple: slow-cook a tougher cut of beef in liquid to tenderize it. This cooking technique became widespread in the U.S. during the 19th century, especially in the Midwest. Over time, the pot roast was adapted with regional ingredients and gravies, leading to the creation of the iconic dish we enjoy today.

The pairing of mashed potatoes with pot roast is likely due to the practicality of the dish. Potatoes were, and still are, a staple food for many families because they are affordable and versatile. The creamy mashed potatoes act as a perfect base for the rich, savory gravy that results from the slow-cooked roast.

Conclusion

This Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is a dish that has stood the test of time for good reason. It’s a meal that brings warmth and comfort to the table, evoking feelings of home and tradition. Whether you’re making it for a special occasion or just because you want to enjoy a hearty meal, it’s sure to please everyone around the table. The rich, flavorful gravy and tender beef pair perfectly with the creamy mashed potatoes for a comforting meal that’s nothing short of satisfying.

For the Lovers of Slow-Cooked Perfection:

This recipe is for anyone who enjoys a slow, methodical approach to cooking—where patience pays off in the form of deep, layered flavors. The tender beef and flavorful gravy are ideal for those who appreciate the simplicity and goodness of well-executed comfort food. If you’re someone who likes to cook with love and passion, this dish will have you savoring each step of the way. The slow cooker does all the hard work, so you can focus on enjoying the meal with loved ones.

Happy cooking!