Slow‑Cooked Pot Roast with Mashed Potatoes

Here’s a comforting Slow-Cooked Pot Roast with Mashed Potatoes recipe—tender, flavorful, and perfect for a cozy meal 🥩🥔

---

Slow-Cooked Pot Roast

Ingredients

• 3–4 lb chuck roast

• Salt and black pepper

• 2 tbsp oil

• 1 onion, chopped

• 3–4 carrots, chunked

• 3–4 potatoes, chunked (or use later for mash)

• 3 cloves garlic, minced

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

Instructions

1. Season & sear

   • Pat roast dry and season with salt and pepper.

   • Heat oil in a skillet over medium-high heat.

   • Sear roast 3–4 minutes per side until browned.

2. Layer in slow cooker

   • Place onions, carrots, and potatoes in the bottom.

   • Add garlic, herbs, and bay leaves.

   • Place roast on top.

3. Add liquid

   • Whisk broth, Worcestershire, and tomato paste.

   • Pour over roast.

4. Cook

   • Cover and cook

     • Low: 8–9 hours

     • High: 4–5 hours

   • Roast should be fork-tender.

5. Optional gravy

   • Strain liquid, simmer on stove, and thicken with cornstarch if desired.

---

Creamy Mashed Potatoes

Ingredients

• 2 lbs potatoes, peeled and cubed

• 4 tbsp butter

• ½–¾ cup milk (or cream)

• Salt and pepper to taste

Instructions

1. Boil potatoes in salted water 15–20 minutes until tender.

2. Drain and mash.

3. Stir in butter and milk.

4. Season and whip until creamy.

---

Tips

• Chuck roast is best—it breaks down and gets tender.

• For richer flavor, add a splash of beef broth while mashing potatoes.

• Leftovers make great sandwiches or hash.

If you want, I can turn this into a one-pot version, add vegetables like mushrooms, or make it extra gravy-heavy.