Here’s a classic Slow Cooker Pot Roast with Gravy & Mashed Potatoes recipe — tender beef, hearty vegetables, rich gravy, and creamy mashed potatoes for the perfect comfort meal.
📝 Ingredients
For the Pot Roast:
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3–4 lb chuck roast
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Salt & black pepper
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2 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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4 carrots, peeled & chopped
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3–4 potatoes, cubed (optional if serving with mashed potatoes)
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2 cups beef broth
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2 tbsp Worcestershire sauce
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1 tbsp tomato paste (optional)
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
For the Gravy:
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2 tbsp butter
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2 tbsp flour (or cornstarch slurry)
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2 cups cooking liquid from the roast
For the Mashed Potatoes:
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2 lbs potatoes, peeled & chopped
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½ cup milk (warm)
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¼ cup butter
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Salt & pepper to taste
🥘 Instructions
1. Sear the Roast
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Season roast generously with salt and pepper.
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In a skillet, heat olive oil over medium-high. Sear the roast 3–4 minutes per side until browned.
2. Add to Slow Cooker
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Place onions, garlic, carrots (and cubed potatoes if using) in the bottom of the slow cooker.
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Place the roast on top. Add broth, Worcestershire, tomato paste, herbs, and bay leaves.
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Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the meat is fork-tender.
3. Make the Gravy
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Remove roast and vegetables, set aside.
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Strain about 2 cups of the cooking liquid into a saucepan.
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In a separate pan, melt butter over medium heat, whisk in flour until golden (1–2 mins).
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Slowly whisk in the cooking liquid. Simmer until thickened, 5–10 mins.
4. Make the Mashed Potatoes
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Boil potatoes until fork tender (about 15 mins). Drain.
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Mash with butter, warm milk, salt, and pepper until smooth and creamy.
