There’s nothing quite as comforting as a plate of tender pot roast with creamy mashed potatoes. This classic dish combines melt-in-your-mouth beef with rich gravy, served over smooth, buttery potatoes. Perfect for family dinners or special occasions, this meal is sure to satisfy your craving for hearty, home-cooked flavors. Here’s a simple recipe to bring this cozy dish to your table.
Recipe
★Ingredients
For the Pot Roast
Salt and pepper to taste
3 pounds beef chuck roast
1 onion, chopped
2 tablespoons olive oil
2 cups beef broth
4 garlic cloves, minced
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried rosemary
For the Gravy
2 tablespoons water
2 tablespoons all-purpose flour
4 large potatoes, peeled and cubed
For the Mashed Potatoes:
1/2 cup milk (or more as needed)
Salt and pepper to taste
4 tablespoons butter
★Instructions
- Prepare the Pot Roast
Season the beef chuck roast with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
Transfer the roast to a slow cooker, then add the onion, garlic, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
- Make the Gravy
Once the roast is done, transfer the beef to a plate and shred it.
In a small bowl, mix flour and water to form a paste. Stir it into the juices in the slow cooker to thicken the gravy.
Let it cook for an additional 10 minutes or until thickened, stirring occasionally.
- Prepare the Mashed Potatoes
While the pot roast is cooking, boil the potatoes in a pot of salted water until tender.
Drain and mash the potatoes with butter and milk, adjusting the milk to achieve your desired consistency. Season with salt and pepper.
- Serve
Place a scoop of mashed potatoes on a plate, top with shredded pot roast, and drizzle with gravy.
Garnish with fresh parsley if desired.
Enjoy !
