Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

Step-by-step instructions

Prep the roast: Pat the chuck roast dry and season generously with salt and pepper.
Sear the meat: In a Dutch oven, heat olive oil over medium-high heat. Sear the roast for 3–4 minutes on each side until it’s a golden-brown. Remove it from the pot and set aside.
Sauté the aroma: In the same pot, toss in the sliced onion and minced garlic. Sauté until softened, then stir in the tomato paste and cook for 1–2 minutes.
Deglaze: Pour in the red wine to deglaze the pot, scraping up any delicious browned bits from the bottom.
Combine the ingredients: Return the roast to the pot. Add the carrots, beef broth, herbs, and bay leaves. Cover and braise in a preheated oven at 300°F (150°C) for 3–4 hours, or until the meat is fork-tender.
Thicken the gravy: Once the roast is done, remove it and the carrots from the pot. If necessary, skim off any fat from the liquid. Simmer the remaining liquid until it thickens slightly, or whisk in a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.
Make the mashed potatoes: Boil the potatoes until fork-tender, then drain and mash them with butter and cream. Season with salt to taste.
Plate it up: Spoon the creamy mashed potatoes onto a plate. Top with slices of the roast and carrots, then drizzle hot gravy over everything.

Best ways to enjoy it

Serve your Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes with a side of buttery green beans or roasted Brussels sprouts for a vibrant plate. Consider adding a warm loaf of crusty bread for sopping up that delicious gravy. If you’re feeling indulgent, a fresh garden salad with a tangy vinaigrette can balance out the richness of the dish.

Storage and reheating tips

Leftovers? No problem! Store any uneaten pot roast and gravy in an airtight container in the fridge for up to 4 days. If you want to keep your meal longer, feel free to freeze the components. Just let them cool fully before sealing them in freezer-safe bags or containers. To reheat, defrost in the fridge overnight and warm gently on the stove or microwave, adding a splash of broth if the gravy thickens.

Pro chef tips

To elevate your pot roast experience, consider these handy tips:

Don’t rush the searing: Browning the meat properly seals in the flavors and adds depth to your gravy.
Use quality broth: The richer the broth, the more flavor your dish will have. Opt for low-sodium beef broth if you prefer to control the saltiness.
Let it rest: After cooking, let the roast rest before slicing. This will keep it juicy and prevent it from drying out.

Creative twists

Feel free to get creative with this recipe! You can:

Change up the herbs: Try adding fresh parsley or sage for a different flavor profile.
Mix the meats: For a hearty variation, mix in chunks of pork shoulder or even lamb for more complexity.
Spice it up: Adding some crushed red pepper flakes can give it a slight kick if you like a bit of heat.

Common questions

1. How long does pot roast need to cook for?
A pot roast typically requires 3–4 hours at 300°F (150°C) in the oven to become tender.

2. Can I use a different cut of meat?
Absolutely! Brisket or even a round roast can work well as substitutes for chuck roast, although they may require slight adjustments in cooking time.