Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

👩‍🍳 Instructions

1. Sear the Beef:
   • Pat roast dry, season with salt & pepper.
   • Heat oil in a skillet and sear all sides until browned.
2. Assemble in Slow Cooker:
   • Add onions, carrots, garlic to the bottom.
   • Place roast on top.
   • Mix broth, wine, tomato paste, and Worcestershire, then pour over meat.
   • Add herbs & bay leaves.
3. Cook Low & Slow:
   • Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is fork-tender.
4. Make the Gravy:
   • Remove roast & veggies. Strain liquid.
   • In a saucepan, melt butter, whisk in flour, then slowly whisk in 2 cups cooking liquid.
   • Simmer until thick and glossy.
5. Mashed Potatoes:
   • Boil potatoes until tender, drain well.
   • Mash with butter and warm cream until silky smooth. Season to taste.
6. Serve:
   • Shred beef into big chunks.
   • Spoon creamy potatoes onto plates, top with roast & veggies, and ladle over rich gravy.

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✨ Tips:

• Add mushrooms for extra depth.
• If you love garlic, roast a whole head of garlic and mash it into the potatoes.
• Leftovers make incredible sandwiches with gravy dip the next day.

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Would you like me to also give you a one-pot oven version (where the beef, gravy, and potatoes all cook together)? That way you don’t even need to make mashed potatoes separately.