Slow Cooker Pot Roast with Gravy & Mashed Potatoes
Introduction: The Quintessential Comfort Meal
There’s something undeniably comforting about a slow-cooked pot roast. It brings back memories of Sunday dinners, cozy kitchens filled with savory aromas, and the kind of meals that stick to your ribs in the best way possible. When served with creamy mashed potatoes and rich, homemade gravy, pot roast becomes more than just a meal—it becomes a celebration of warmth, love, and timeless flavors.
This Slow Cooker Pot Roast with Gravy and Mashed Potatoes recipe is designed to take all the guesswork out of achieving fork-tender meat, deeply savory gravy, and perfectly fluffy potatoes. Whether you're cooking for your family, hosting a dinner party, or meal-prepping for the week, this dish is a crowd-pleaser you’ll come back to again and again.
Why You'll Love This Recipe
-
Hands-off cooking: Let your slow cooker do all the heavy lifting.
-
Juicy and flavorful: Low and slow cooking locks in moisture and deep flavor.
-
Perfect gravy: Made right in the same pot—no extra pans required.
-
Mashed potatoes made easy: Light, creamy, and the perfect base for soaking up that gravy.
Ingredients
For the Pot Roast
-
3 to 4 pounds chuck roast (well-marbled)
-
2 tablespoons olive oil
-
Salt and pepper, to taste
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 tablespoon Worcestershire sauce
-
1 tablespoon tomato paste
-
4 cloves garlic, minced
-
1 large onion, sliced
-
4 carrots, peeled and chopped into chunks
-
2 celery stalks, chopped
-
2 cups beef broth (low sodium preferred)
-
1 cup red wine (optional, but recommended)
-
2 sprigs fresh thyme
-
2 sprigs fresh rosemary
-
2 bay leaves
For the Gravy
-
3 tablespoons all-purpose flour
-
2 tablespoons butter
-
2 cups cooking liquid from the pot roast (strained)
-
Salt and black pepper, to taste
For the Mashed Potatoes
-
2.5 pounds russet or Yukon Gold potatoes, peeled and cubed
-
½ cup unsalted butter
-
¾ cup whole milk (or cream for extra richness)
-
Salt, to taste
-
Freshly ground black pepper
-
Optional: 2 tablespoons sour cream or cream cheese for extra creaminess
Equipment Needed
-
Large slow cooker (at least 6-quart)
-
Large skillet for browning meat
-
Saucepan for mashed potatoes
-
Potato masher or hand mixer
-
Strainer for gravy
Step-by-Step Instructions
1. Sear the Roast
Although this step is technically optional, searing the meat before placing it in the slow cooker adds immense depth of flavor:
-
Pat your chuck roast dry with paper towels.
-
Season generously with salt, pepper, garlic powder, and onion powder.
-
Heat olive oil in a large skillet over medium-high heat.
-
Sear the roast on all sides until browned (about 4 minutes per side).
-
Transfer the roast to your slow cooker.
Pro Tip: A well-seared crust locks in juices and gives the gravy a delicious, rich base.
2. Build the Flavor Base
In the same skillet:
-
Add a bit more oil if needed.
-
Sauté the onions for 2–3 minutes.
-
Add garlic and tomato paste, stirring for 30 seconds to deglaze the pan.
-
Pour in the wine, scraping the bottom to get all the flavorful bits.
Pour this mixture over the roast in the slow cooker.
3. Add Vegetables & Liquids
-
Layer carrots and celery around the roast.
-
Add fresh thyme, rosemary, and bay leaves.
-
Pour in the beef broth and Worcestershire sauce.
Important: Liquids should come up about halfway on the roast, not submerge it.
4. Slow Cook
-
Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until meat is fall-apart tender.
-
Avoid lifting the lid too often—every peek adds about 30 minutes to cooking time.
5. Make the Mashed Potatoes
About 45 minutes before the roast is ready:
-
Place peeled and cubed potatoes in a large pot of cold, salted water.
-
Bring to a boil and cook until fork-tender (about 15–20 minutes).
-
Drain well, then mash with butter, milk, salt, and pepper.
-
Add sour cream or cream cheese if using.
-
Taste and adjust seasoning. Keep warm.
6. Make the Gravy
Once the roast is cooked:
-
Remove roast and vegetables from the slow cooker and tent loosely with foil.
-
Strain 2 cups of the cooking liquid into a saucepan.
-
In another small saucepan, melt butter and whisk in flour to form a roux.
-
Cook the roux for 2–3 minutes, stirring constantly.
-
Gradually whisk in the strained cooking liquid.
-
Simmer until thickened. Season with salt and pepper to taste.
7. Serve It Up
Plate a generous scoop of mashed potatoes, top with shredded pot roast, spoon over thick gravy, and nestle in some of those slow-cooked carrots.
Optional Garnishes:
-
Chopped parsley
-
A pat of butter on mashed potatoes
-
Flaky sea salt
Tips for Success
-
Use a well-marbled roast: Chuck roast is ideal for its rich fat content, which renders beautifully during slow cooking.
-
Deglaze properly: Those browned bits at the bottom of the pan are pure gold for flavor.
-
Don’t over-mash potatoes: Overmixing can lead to gluey mashed potatoes.
-
Skim fat: If the cooking liquid seems too greasy, chill it for a few minutes and skim off the top layer before making gravy.
Make Ahead and Storage
-
Make ahead: The roast can be cooked 1–2 days in advance and gently reheated in the gravy.
-
Refrigerate: Store leftovers in an airtight container for up to 4 days.
-
Freeze: Roast and mashed potatoes freeze well. Reheat slowly with a splash of broth or milk.
Variations
1. Italian-Style Roast
-
Add crushed tomatoes, Italian seasoning, and swap mashed potatoes for polenta.
2. French-Inspired Roast
-
Use a red wine-heavy braise with mushrooms and pearl onions.
3. BBQ Twist
-
Add BBQ sauce and serve with sweet potatoes or cornbread.
Serving Ideas
-
With roasted green beans or asparagus
-
Alongside warm dinner rolls or crusty bread
-
Topped with crispy fried onions for extra crunch
-
Over egg noodles instead of mashed potatoes
Troubleshooting
-
Dry roast? Likely cooked too hot or too fast. Stick to low and slow!
-
Gravy too thin? Simmer longer or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
-
Mashed potatoes bland? Add more butter, cream, or salt. Don’t be shy—potatoes soak up flavor!
Frequently Asked Questions
Can I skip the wine?
Yes. Just use more beef broth or substitute with a splash of balsamic vinegar or red grape juice.
Can I use a different cut of meat?
Yes. Brisket, round roast, or even pork shoulder can work but may vary in texture.
What’s the best potato for mashing?
Yukon Gold for creaminess and buttery flavor, russet for fluffiness.
Nutrition Estimate (Per Serving)
-
Calories: ~600
-
Protein: 38g
-
Carbohydrates: 35g
-
Fat: 32g
-
Fiber: 4g
-
Sodium: ~850mg
(Estimates vary based on ingredients used.)
Final Thoughts: A Roast to Remember
This Slow Cooker Pot Roast with Gravy and Mashed Potatoes is the kind of recipe that nourishes the body and the soul. It transforms basic pantry staples into a heartwarming meal that satisfies every craving. The meat is fall-apart tender, the potatoes are creamy and dreamy, and the gravy ties it all together into one glorious bite.
Whether you’re looking for a Sunday family meal, a dish to impress your in-laws, or the perfect make-ahead meal for a chilly weeknight, this recipe delivers every single time.
Go ahead—grab your slow cooker, a good roast, and a bag of potatoes. It’s time to create a little magic.
Slow Cooker Pot Roast with Gravy & Mashed Potatoes
Introduction: The Quintessential Comfort Meal
There’s something undeniably comforting about a slow-cooked pot roast. It brings back memories of Sunday dinners, cozy kitchens filled with savory aromas, and the kind of meals that stick to your ribs in the best way possible. When served with creamy mashed potatoes and rich, homemade gravy, pot roast becomes more than just a meal—it becomes a celebration of warmth, love, and timeless flavors.
This Slow Cooker Pot Roast with Gravy and Mashed Potatoes recipe is designed to take all the guesswork out of achieving fork-tender meat, deeply savory gravy, and perfectly fluffy potatoes. Whether you're cooking for your family, hosting a dinner party, or meal-prepping for the week, this dish is a crowd-pleaser you’ll come back to again and again.
Why You'll Love This Recipe
-
Hands-off cooking: Let your slow cooker do all the heavy lifting.
-
Juicy and flavorful: Low and slow cooking locks in moisture and deep flavor.
-
Perfect gravy: Made right in the same pot—no extra pans required.
-
Mashed potatoes made easy: Light, creamy, and the perfect base for soaking up that gravy.
Ingredients
For the Pot Roast
-
3 to 4 pounds chuck roast (well-marbled)
-
2 tablespoons olive oil
-
Salt and pepper, to taste
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 tablespoon Worcestershire sauce
-
1 tablespoon tomato paste
-
4 cloves garlic, minced
-
1 large onion, sliced
-
4 carrots, peeled and chopped into chunks
-
2 celery stalks, chopped
-
2 cups beef broth (low sodium preferred)
-
1 cup red wine (optional, but recommended)
-
2 sprigs fresh thyme
-
2 sprigs fresh rosemary
-
2 bay leaves
For the Gravy
-
3 tablespoons all-purpose flour
-
2 tablespoons butter
-
2 cups cooking liquid from the pot roast (strained)
-
Salt and black pepper, to taste
For the Mashed Potatoes
-
2.5 pounds russet or Yukon Gold potatoes, peeled and cubed
-
½ cup unsalted butter
-
¾ cup whole milk (or cream for extra richness)
-
Salt, to taste
-
Freshly ground black pepper
-
Optional: 2 tablespoons sour cream or cream cheese for extra creaminess
Equipment Needed
-
Large slow cooker (at least 6-quart)
-
Large skillet for browning meat
-
Saucepan for mashed potatoes
-
Potato masher or hand mixer
-
Strainer for gravy
Step-by-Step Instructions
1. Sear the Roast
Although this step is technically optional, searing the meat before placing it in the slow cooker adds immense depth of flavor:
-
Pat your chuck roast dry with paper towels.
-
Season generously with salt, pepper, garlic powder, and onion powder.
-
Heat olive oil in a large skillet over medium-high heat.
-
Sear the roast on all sides until browned (about 4 minutes per side).
-
Transfer the roast to your slow cooker.
Pro Tip: A well-seared crust locks in juices and gives the gravy a delicious, rich base.
2. Build the Flavor Base
In the same skillet:
-
Add a bit more oil if needed.
-
Sauté the onions for 2–3 minutes.
-
Add garlic and tomato paste, stirring for 30 seconds to deglaze the pan.
-
Pour in the wine, scraping the bottom to get all the flavorful bits.
Pour this mixture over the roast in the slow cooker.
3. Add Vegetables & Liquids
-
Layer carrots and celery around the roast.
-
Add fresh thyme, rosemary, and bay leaves.
-
Pour in the beef broth and Worcestershire sauce.
Important: Liquids should come up about halfway on the roast, not submerge it.
4. Slow Cook
-
Cover and cook on LOW for 8–10 hours or on HIGH for 5–6 hours, until meat is fall-apart tender.
-
Avoid lifting the lid too often—every peek adds about 30 minutes to cooking time.
5. Make the Mashed Potatoes
About 45 minutes before the roast is ready:
-
Place peeled and cubed potatoes in a large pot of cold, salted water.
-
Bring to a boil and cook until fork-tender (about 15–20 minutes).
-
Drain well, then mash with butter, milk, salt, and pepper.
-
Add sour cream or cream cheese if using.
-
Taste and adjust seasoning. Keep warm.
6. Make the Gravy
Once the roast is cooked:
-
Remove roast and vegetables from the slow cooker and tent loosely with foil.
-
Strain 2 cups of the cooking liquid into a saucepan.
-
In another small saucepan, melt butter and whisk in flour to form a roux.
-
Cook the roux for 2–3 minutes, stirring constantly.
-
Gradually whisk in the strained cooking liquid.
-
Simmer until thickened. Season with salt and pepper to taste.
7. Serve It Up
Plate a generous scoop of mashed potatoes, top with shredded pot roast, spoon over thick gravy, and nestle in some of those slow-cooked carrots.
Optional Garnishes:
-
Chopped parsley
-
A pat of butter on mashed potatoes
-
Flaky sea salt
Tips for Success
-
Use a well-marbled roast: Chuck roast is ideal for its rich fat content, which renders beautifully during slow cooking.
-
Deglaze properly: Those browned bits at the bottom of the pan are pure gold for flavor.
-
Don’t over-mash potatoes: Overmixing can lead to gluey mashed potatoes.
-
Skim fat: If the cooking liquid seems too greasy, chill it for a few minutes and skim off the top layer before making gravy.
Make Ahead and Storage
-
Make ahead: The roast can be cooked 1–2 days in advance and gently reheated in the gravy.
-
Refrigerate: Store leftovers in an airtight container for up to 4 days.
-
Freeze: Roast and mashed potatoes freeze well. Reheat slowly with a splash of broth or milk.
Variations
1. Italian-Style Roast
-
Add crushed tomatoes, Italian seasoning, and swap mashed potatoes for polenta.
2. French-Inspired Roast
-
Use a red wine-heavy braise with mushrooms and pearl onions.
3. BBQ Twist
-
Add BBQ sauce and serve with sweet potatoes or cornbread.
Serving Ideas
-
With roasted green beans or asparagus
-
Alongside warm dinner rolls or crusty bread
-
Topped with crispy fried onions for extra crunch
-
Over egg noodles instead of mashed potatoes
Troubleshooting
-
Dry roast? Likely cooked too hot or too fast. Stick to low and slow!
-
Gravy too thin? Simmer longer or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
-
Mashed potatoes bland? Add more butter, cream, or salt. Don’t be shy—potatoes soak up flavor!
Frequently Asked Questions
Can I skip the wine?
Yes. Just use more beef broth or substitute with a splash of balsamic vinegar or red grape juice.
Can I use a different cut of meat?
Yes. Brisket, round roast, or even pork shoulder can work but may vary in texture.
What’s the best potato for mashing?
Yukon Gold for creaminess and buttery flavor, russet for fluffiness.
Nutrition Estimate (Per Serving)
-
Calories: ~600
-
Protein: 38g
-
Carbohydrates: 35g
-
Fat: 32g
-
Fiber: 4g
-
Sodium: ~850mg
(Estimates vary based on ingredients used.)
Final Thoughts: A Roast to Remember
This Slow Cooker Pot Roast with Gravy and Mashed Potatoes is the kind of recipe that nourishes the body and the soul. It transforms basic pantry staples into a heartwarming meal that satisfies every craving. The meat is fall-apart tender, the potatoes are creamy and dreamy, and the gravy ties it all together into one glorious bite.
Whether you’re looking for a Sunday family meal, a dish to impress your in-laws, or the perfect make-ahead meal for a chilly weeknight, this recipe delivers every single time.
Go ahead—grab your slow cooker, a good roast, and a bag of potatoes. It’s time to create a little magic.
0 comments:
Post a Comment