Ingredients:
3–4 lb chuck roast
Salt & pepper, to taste
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, chopped
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp cornstarch + 2 tbsp water (slurry)
Fresh parsley (optional, for garnish)
Creamy Mashed Potatoes
Ingredients:
2.5 lbs Yukon Gold or Russet potatoes, peeled & cubed
4 tbsp butter
½ cup sour cream or cream cheese
½ – ¾ cup milk or heavy cream
Salt & pepper to taste
Instructions
For the Pot Roast:
1. Sear the Roast: Pat beef dry and season generously. Heat oil in a skillet, sear the roast on all sides until browned.
2. Add to Slow Cooker: Place roast in slow cooker. Add onion, garlic, and carrots around it.
3. Make Sauce: In a bowl, mix broth, tomato paste, Worcestershire, thyme, and rosemary. Pour over meat.
4. Cook Low & Slow: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until fork tender.
5. Thicken Gravy: Remove roast. Stir in cornstarch slurry. Cook on HIGH 10–15 mins until thickened.
For the Mashed Potatoes:
1. Boil Potatoes: Cook potatoes in salted water until fork-tender (about 15–20 mins). Drain.
2. Mash & Mix: Add butter, sour cream, and milk. Mash until smooth. Season with salt & pepper.
️ To Serve:
Scoop mashed potatoes onto plates, top with shredded pot roast, spoon gravy and veggies over the top, and garnish with parsley if desired.
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