Pot Roast with Gravy Over Creamy Mashed Potatoes
đź›’ Ingredients
For the pot roast:
- 3–4 lb chuck roast
- Salt & black pepper
- 2 tbsp oil
- 1 onion (sliced)
- 4 cloves garlic (smashed)
- 3 carrots (chunked)
- 2–3 potatoes (optional, chunked)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp rosemary
For the gravy:
- 2 tbsp butter
- 2 tbsp flour
- 1–2 cups cooking liquid (from roast)
For creamy mashed potatoes:
- 2 lbs potatoes (Yukon Gold or Russet)
- 4 tbsp butter
- ½–¾ cup warm milk or cream
- Salt to taste
👨‍🍳 Instructions
1. Sear the roast
- Season generously with salt and pepper.
- Heat oil in a heavy pot or Dutch oven.
- Sear the roast on all sides until deeply browned (this builds flavor).
2. Build the base
- Remove roast, then sauté onions and garlic in the same pot.
- Stir in tomato paste and cook for a minute.
- Add beef broth, Worcestershire, and herbs—scrape up browned bits.
3. Slow cook
- Return roast to the pot. Add carrots (and potatoes if using).
- Cover and cook:
- Oven: 160°C / 325°F for 3–4 hours
- Stovetop: low simmer 3–4 hours
- Slow cooker: 7–8 hours on low
👉 It’s done when the meat easily pulls apart.
4. Make the gravy
- Remove meat and veggies.
- In a pan, melt butter, whisk in flour to form a roux.
- Gradually add strained cooking liquid, whisking until thick and smooth.
- Simmer 2–3 minutes; adjust salt/pepper.
5. Make mashed potatoes
- Boil peeled potatoes in salted water until fork-tender.
- Drain, mash with butter and warm milk/cream.
- Season to taste—keep them smooth and fluffy.
6. Serve
- Spoon mashed potatoes onto a plate.
- Top with shredded pot roast.
- Ladle generous gravy over everything.
🔥 Tips that make a difference
- Chuck roast is key—it becomes tender and juicy when slow-cooked.
- Don’t rush the sear; that crust = flavor.
- Add a splash of red wine to the broth for deeper taste.
- Let the roast rest 10–15 minutes before shredding.
