28/10/2026
🥩 Tender Slow-Cooked Pot Roast with Mashed Potatoes & Rich Brown Gravy 🥔
Nothing beats fall-apart tender beef and creamy mashed potatoes for a cozy family dinner!
📝 Ingredients:
For the Tender Slow-Cooked Pot Roast:
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Creamy Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- ½ cup warm whole milk
- ¼ cup sour cream
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
For the Roasted Baby Potatoes & Carrots:
- 1 lb baby golden potatoes
- 4 medium carrots, peeled and cut into thick chunks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon chopped parsley
For the Broccoli:
- 1 large head broccoli, cut into florets
- 1 tablespoon butter
- Salt and pepper to taste
For the Rich Brown Gravy:
- 2 cups strained pot roast cooking liquid
- 2 tablespoons cornstarch
- 2 tablespoons cold water
🍽️ How to Make It:
1️⃣ Sear the Beef for Maximum Flavor:
Pat the chuck roast dry and season all over with salt, black pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the beef for 3–4 minutes per side until a deep brown crust develops. Transfer to a slow cooker. Add the sliced onion, garlic, beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. This easy slow cooker pot roast starts with a beautiful sear for that irresistible homestyle beef dinner flavor.
2️⃣ Slow-Cook Until Fall-Apart Tender:
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender and easily pulls apart. Transfer the roast to a cutting board and gently separate into thick, juicy pieces. Reserve the cooking liquid for gravy. The secret to melt-in-your-mouth pot roast is slow, gentle cooking that creates the ultimate tender comfort food beef.
3️⃣ Prepare the Golden Roasted Potatoes and Carrots:
Preheat your oven to 425°F (220°C). Toss baby potatoes and carrot chunks with olive oil, garlic powder, thyme, salt, and black pepper. Arrange in a single layer on a baking sheet and roast for 25–35 minutes, turning halfway through, until golden and tender. Sprinkle with fresh parsley. These buttery roasted baby potatoes and easy caramelized carrots make the perfect cozy dinner side dishes.
4️⃣ Make the Creamy Mashed Potatoes and Broccoli:
Place peeled, cubed Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain well, then mash with butter, warm milk, sour cream, salt, and pepper until fluffy and creamy. Meanwhile, steam the broccoli for 4–6 minutes until bright green and tender-crisp, then toss with butter and seasonings. These fluffy homemade mashed potatoes and fresh buttery broccoli complete the perfect comforting family meal.
5️⃣ Make the Brown Gravy and Assemble:
Strain the reserved beef cooking liquid and skim off excess fat. Bring 2 cups to a gentle simmer in a saucepan. Mix cornstarch with cold water, whisk it into the simmering liquid, and cook for 2–3 minutes until thick and glossy. Arrange thick portions of shredded pot roast on a large white plate, spoon rich brown gravy over the beef and mashed potatoes, then add roasted baby potatoes, carrots, and bright green broccoli. Finish with chopped parsley. This classic Sunday pot roast dinner is loaded with rich homemade brown gravy and hearty, satisfying flavors!
Prep: 25 min
Cook: 8–10 hr
Total: 8 hr 25 min–10 hr 25 min
Servings: 6
Calories: ~940 per serving | Protein: ~55g per serving
