Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes
A hearty, tender beef chuck roast slow-cooked with herbs and vegetables, served with rich homemade gravy and silky mashed potatoes. Perfect for a comforting family meal.
Servings: 6 servings
Calories: 650kcal
Ingredients
- 3-4 lb beef chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks (optional for slow cooker)
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons butter (for gravy)
- 2 tablespoons flour (for gravy)
- 4-5 potatoes, peeled and chopped (for mashed potatoes)
- 3 tablespoons butter (for mashed potatoes)
- 1/2 cup milk
- Salt to taste
Instructions
- Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet and sear the roast for 2-3 minutes per side until browned.
- Place sliced onions, carrot chunks, and minced garlic in the slow cooker.
- Layer the seared roast on top of the vegetables.
- Pour in beef broth, Worcestershire sauce, thyme, and bay leaf.
- Cook on LOW for 8-9 hours or HIGH for 4-5 hours.
- Uncover and switch to HIGH for 1 hour to thicken the sauce and brown the roast.
- Remove the roast and skim excess fat from the cooking liquid.
- Melt butter in a saucepan, whisk in flour, then gradually add 1 cup broth to create a gravy. Simmer until thickened.
- While roasting, boil peeled potatoes until tender, drain, and mash with butter, milk, and salt.
- Slice the roast, pour gravy over it, and serve with mashed potatoes.
Notes
For a richer flavor, use bone-in chuck roast. Leftovers can be refrigerated for up to 4 days. Substitute vegetable broth for a vegetarian-friendly option.