Slow‑Cooked Pot Roast with Mashed Potatoes

Here’s a classic, comforting Slow-Cooked Pot Roast with Mashed Potatoes—tender beef, rich gravy, and creamy potatoes 🥩🥔

Slow-Cooked Pot Roast

Ingredients

• 3–4 lb chuck roast

• Salt & black pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 3–4 carrots, cut into chunks

• 3–4 potatoes, chunked (or use baby potatoes)

• 2 cups beef broth

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

Instructions

1. Season & sear
   Pat roast dry, season well with salt and pepper. Sear in hot oil on all sides until deeply browned.

2. Layer the slow cooker
   Add onions, garlic, carrots, and potatoes to the bottom. Place roast on top.

3. Make the sauce
   Mix broth, tomato paste, Worcestershire, thyme, rosemary, and bay leaves. Pour over roast.

4. Cook low & slow
   Cover and cook on LOW 8–9 hours or HIGH 4–5 hours, until fork-tender.

5. Finish gravy (optional)
   Remove roast and veggies. Thicken juices with a cornstarch slurry if desired.

Creamy Mashed Potatoes

Ingredients

• 2½ lbs russet or Yukon gold potatoes

• ½ cup milk or cream

• 4 tbsp butter

• Salt to taste

Instructions

1. Boil potatoes in salted water until fork-tender.

2. Drain, mash with butter and milk.

3. Season with salt (and pepper if you like).

Tips for Best Flavor

• Chuck roast = best texture for slow cooking

• Let roast rest 10 minutes before shredding

• Mash potatoes while hot for smoothness

If you want:

• Oven Dutch-oven version

• Garlic herb mashed potatoes

• No-slow-cooker method

• Extra-rich gravy