Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Step-by-step instructions

Here’s how to bring it all together in a few simple steps:

Sear the roast: Start by patting the roast dry and seasoning it generously with salt and pepper. In a Dutch oven, heat the olive oil over medium-high heat. Sear the roast for about 3–4 minutes on each side until beautifully browned. Remove the roast and set it aside.
Sauté the aromatics: In the same pot, add the sliced onion and minced garlic. Sauté until they become soft. Stir in the tomato paste and cook for an additional 1–2 minutes. This step enhances the flavors by deglazing the pot with the red wine, scraping up any browned bits.
Braise the roast: Return the roast to the pot. Add the cut carrots, beef broth, fresh herbs, and bay leaves. Cover and move to a preheated oven set to 300°F (150°C). Let it braise for 3–4 hours, or until the meat is fork-tender.
Prepare the gravy: Once the roast is done, take it out along with the carrots. If there’s excess fat on the surface, skim some off. Simmer the remaining liquid until slightly thickened, using a cornstarch slurry if desired.
Make the mashed potatoes: While the gravy simmers, boil the potatoes in salted water until fork-tender. Drain them, then mash together with butter and cream until creamy. Add salt to taste.
Assemble and serve: Spoon the creamy mashed potatoes onto plates, top with slices of the pot roast and carrots, and generously drizzle the hot gravy over everything.

Serving Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes is as enjoyable as making it! Here are some easy ideas:

Plating Ideas: Create a beautiful mound of mashed potatoes, position the sliced roast artfully on top, and add carrot chunks around for a rustic touch.
Side Dishes: Consider serving with steamed green beans or a fresh garden salad to balance the rich flavors.
Complementary Foods: A crusty piece of bread or soft rolls on the side is perfect for soaking up any leftover gravy.

After a delicious meal, you’ll likely have some leftovers. Here are the best ways to keep your pot roast fresh:

Refrigerate: Place any leftovers in an airtight container in the refrigerator. They can last for up to 3–4 days.
Freeze: For longer storage, you can freeze the pot roast and gravy separately for up to 3 months. Just make sure to cool everything completely before sealing.
Reheat: To reheat, warm in a saucepan over low heat or microwave until heated through. If the gravy thickens upon reheating, you can add a little broth or water to loosen it up.

To elevate your pot roast experience, keep these expert tips in mind:

Searing is key: Don’t skip the searing step; it adds depth and flavor to the dish.
Quality ingredients: Choose a good quality chuck roast, as the marbling in the meat will lead to a tender result.
Herbs matter: Fresh herbs enhance the aroma and taste, so don’t shy away from using them.
Don’t rush it: Letting the pot roast cook low and slow will yield the most tender meat.

Feeling adventurous? Here are some variations you can try:

Spicy twist: Add a teaspoon of crushed red pepper flakes or a dash of Worcestershire sauce for a kick.
Vegetarian option: Switch out the meat for a selection of hearty vegetables and vegetable broth for a comforting vegetarian pot roast.
Loaded mashed potatoes: Mix in some cheese, sour cream, or chives in your mashed potatoes for an extra flavor boost.

![Delicious Slow-Cooked Pot Roast]

Typically, a 3–4 lb pot roast takes about 3–4 hours in the oven at 300°F (150°C) to become tender.

Yes! You can either omit it entirely or substitute with additional beef broth for flavor.

Refrigerate leftovers in an airtight container for 3–4 days, and freeze for up to 3 months.

Enjoy the fabulous flavors of this Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes! Happy cooking!

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