When it comes to comfort food recipes that never fail, few dishes can compete with a perfectly slow-cooked pot roast with gravy served over creamy mashed potatoes. This hearty classic is not just a family favorite—it’s also one of the most searched-for dinner ideas for busy families, making it a top choice for weeknight dinners, Sunday gatherings, or even holiday feasts.
Ingredients You’ll Need
- 3–4 lbs beef chuck roast (perfect cut for slow cooking)
- 4 carrots, cut into chunks
- 3 large potatoes, cubed (or keep whole for serving mashed)
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp flour (for thickening)
- 3 tbsp butter
- Salt, pepper, and fresh thyme
For the mashed potatoes:
- 2 lbs potatoes (Yukon gold or russet)
- 4 tbsp butter
- 1/2 cup heavy cream (or milk)
- Salt and pepper to taste
Instructions
- Sear the beef: Heat a skillet, add olive oil, and sear roast on all sides until browned. This locks in flavor.
- Prepare the slow cooker: Add carrots, onions, and garlic to the bottom. Place the roast on top.
- Make the sauce: Whisk beef broth, Worcestershire sauce, and tomato paste together. Pour over the roast.
- Slow cook: Cover and cook on low for 8 hours (or high for 4–5) until beef is fork-tender.
- Make the gravy: Remove roast and veggies. In a pan, melt butter, whisk in flour, then slowly add liquid from the slow cooker until thickened into gravy.
- Mashed potatoes: Boil potatoes until tender. Drain, mash with butter and cream, season with salt and pepper.
- Serve: Plate mashed potatoes, top with shredded pot roast, drizzle with rich brown gravy, and garnish with fresh thyme.
