Pot Roast

Slow Cooker Pot Roast Over Mashed Potatoes

Ingredients:

For the pot roast:

3-4 lb chuck roast

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 cups beef broth

1 tbsp Worcestershire sauce

1 tbsp tomato paste

1 packet (or 1 tbsp) onion soup mix (optional for extra flavor)

3 carrots, chopped

2 celery stalks, chopped

1 small onion, sliced

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tbsp cornstarch + 2 tbsp water (for thickening the gravy)

For the mashed potatoes:

2 lbs russet or Yukon gold potatoes, peeled and chopped

½ cup butter

½ cup heavy cream (or milk)

½ tsp salt

½ tsp black pepper

Instructions:

1. Sear the Roast (Optional but Recommended):

Heat olive oil in a large skillet over medium-high heat.

Season the chuck roast with salt, pepper, garlic powder, and onion powder.

Sear on all sides for 3-4 minutes per side until browned.

2. Slow Cook the Roast:

Place carrots, celery, onion, and garlic at the bottom of the slow cooker.

Add the seared roast on top.

Pour in beef broth, Worcestershire sauce, and tomato paste. Sprinkle in onion soup mix, thyme, and rosemary.

Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours until fork-tender.

3. Make the Mashed Potatoes:

About 30 minutes before the roast is done, boil potatoes in salted water until fork-tender (about 15 minutes).

Drain and mash with butter, cream, salt, and pepper.

4. Make the Gravy:

Remove the roast from the slow cooker and shred it.

Mix cornstarch and water, then stir into the slow cooker juices. Cook on HIGH for 10 minutes until thickened.

5. Assemble & Serve:

Spoon mashed potatoes onto plates, top with shredded pot roast, and drizzle with gravy.

Enjoy your comforting meal