Slow Cooker Pot Roast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.