Slow-Cooked Pot Roast with Mashed Potatoes 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Pot Roast:

3 lbs chuck roast
2 tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
3 carrots, sliced
2 cups beef broth
1 cup red wine (or extra broth)
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
For the Mashed Potatoes:

4 large potatoes, peeled & cubed
1/2 cup milk
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper

️ Step by Step:

1️⃣ Sear the Beef:

Heat olive oil in a large pot over medium-high heat.
Sear the roast on all sides until browned (~4 minutes per side).
2️⃣ Slow Cook the Pot Roast:

Transfer the roast to a slow cooker (or leave in the pot).
Add onions, garlic, carrots, broth, wine, Worcestershire sauce, salt, pepper, thyme, and rosemary.
Cover and cook on low for 8 hours (or high for 4-5 hours) until tender.
3️⃣ Prepare the Mashed Potatoes:

Boil potatoes until fork-tender (~15 minutes).
Drain, then mash with butter, milk, salt, and pepper until creamy.
4️⃣ Shred the Beef & Thicken the Gravy:

Remove the roast, shred it with forks, and return to the pot.
If needed, simmer the gravy uncovered for 5-10 minutes to thicken.
5️⃣ Serve & Enjoy:

Plate the mashed potatoes, top with shredded beef, and drizzle with gravy.
Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: ~8 hours 15 minutes
Calories: ~500 per serving | Protein: ~35g per serving