{"id":380,"date":"2026-01-11T18:00:43","date_gmt":"2026-01-11T18:00:43","guid":{"rendered":"https:\/\/food.ukbiddingdirectory.com\/?p=380"},"modified":"2026-01-11T18:00:43","modified_gmt":"2026-01-11T18:00:43","slug":"slow-cooked-pot-roast-with-rich-gravy-over-creamy-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/food.ukbiddingdirectory.com\/?p=380","title":{"rendered":"Slow-Cooked Pot Roast with Rich Gravy Over Creamy Mashed Potatoes"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h1>Slow-Cooked Pot Roast with Rich Gravy Over Creamy Mashed Potatoes<\/h1>\n<p>&nbsp;<\/p>\n<p>This classic <strong>slow-cooked pot roast<\/strong> is fall-apart tender, packed with deep savory flavor, and smothered in a rich homemade gravy. Served over <strong>creamy mashed potatoes<\/strong>, it\u2019s the ultimate comfort food\u2014perfect for Sunday dinners, family gatherings, or anytime you want a hearty, satisfying meal.<\/p>\n<hr \/>\n<h2>Ingredients<\/h2>\n<h3>For the Pot Roast<\/h3>\n<ul>\n<li>3\u20134 lb chuck roast<\/li>\n<li>2 teaspoons salt (adjust to taste)<\/li>\n<li>1\u00bd teaspoons freshly ground black pepper<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 large onion, sliced<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>3 carrots, peeled and cut into large chunks<\/li>\n<li>3 celery stalks, cut into chunks<\/li>\n<li>2 cups beef broth (low sodium preferred)<\/li>\n<li>1 cup red wine (optional, can substitute more broth)<\/li>\n<li>2 tablespoons tomato paste<\/li>\n<li>2 tablespoons Worcestershire sauce<\/li>\n<li>2 teaspoons fresh thyme (or 1 teaspoon dried)<\/li>\n<li>1 teaspoon dried rosemary<\/li>\n<li>2 bay leaves<\/li>\n<\/ul>\n<h3>For the Gravy<\/h3>\n<ul>\n<li>3 tablespoons butter<\/li>\n<li>3 tablespoons all-purpose flour<\/li>\n<li>Reserved cooking liquid from the pot roast<\/li>\n<\/ul>\n<h3>For the Creamy Mashed Potatoes<\/h3>\n<ul>\n<li>2\u00bd lbs Yukon Gold or Russet potatoes, peeled and cubed<\/li>\n<li>4 tablespoons butter<\/li>\n<li>\u00bd\u2013\u00be cup warm milk or heavy cream<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<hr \/>\n<h2>Instructions<\/h2>\n<h3>Step 1: Season and Sear the Roast<\/h3>\n<p>Pat the chuck roast dry with paper towels. Season generously on all sides with salt and black pepper.<\/p>\n<p>Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the roast for <strong>3\u20134 minutes per side<\/strong> until a deep brown crust forms. This step builds flavor\u2014don\u2019t rush it. Remove the roast and set aside.<\/p>\n<hr \/>\n<h3>Step 2: Build the Flavor Base<\/h3>\n<p>In the same pot, add the sliced onion and cook for 3\u20134 minutes until softened and lightly browned. Stir in the garlic and cook for 30 seconds until fragrant.<\/p>\n<p>Add tomato paste and cook for 1 minute to deepen its flavor. Deglaze the pot with red wine (if using), scraping up all the browned bits from the bottom. Let it simmer for 2\u20133 minutes.<\/p>\n<hr \/>\n<h3>Step 3: Slow Cook the Pot Roast<\/h3>\n<p>Return the roast to the pot. Add carrots, celery, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.<\/p>\n<p>Cover and cook:<\/p>\n<ul>\n<li><strong>Oven method:<\/strong> 300\u00b0F (150\u00b0C) for 3\u00bd\u20134 hours<\/li>\n<li><strong>Slow cooker:<\/strong> Low for 8 hours or High for 5 hours<\/li>\n<\/ul>\n<p>The roast is ready when it\u2019s fork-tender and easily pulls apart.<\/p>\n<hr \/>\n<h3>Step 4: Make the Gravy<\/h3>\n<p>Remove the roast and vegetables and keep warm. Strain the cooking liquid if desired.<\/p>\n<p>In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1\u20132 minutes until lightly golden. Gradually whisk in the reserved cooking liquid, stirring constantly until thick and smooth. Simmer for 5 minutes. Adjust seasoning with salt and pepper.<\/p>\n<hr \/>\n<h3>Step 5: Prepare the Creamy Mashed Potatoes<\/h3>\n<p>Boil potatoes in salted water for 15\u201320 minutes until fork-tender. Drain well.<\/p>\n<p>Mash potatoes with butter, then slowly add warm milk or cream until smooth and creamy. Season with salt and pepper to taste.<\/p>\n<h2>To Serve<\/h2>\n<p>Spoon mashed potatoes onto plates, top with chunks of tender pot roast, roasted vegetables, and generously ladle with rich gravy. Serve hot.<\/p>\n<h2>Tips for the Best Pot Roast<\/h2>\n<ul>\n<li><strong>Chuck roast is key<\/strong> \u2014 it becomes tender only with slow cooking<\/li>\n<li>Let the roast rest 10 minutes before slicing<\/li>\n<li>For extra flavor, add mushrooms or pearl onions<\/li>\n<li>Tastes even better the next day<\/li>\n<\/ul>\n<h2>Storage &amp; Reheating<\/h2>\n<ul>\n<li>Store leftovers in an airtight container for up to 4 days<\/li>\n<li>Reheat gently on the stovetop or in the oven with a little broth<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Slow-Cooked Pot Roast with Rich Gravy Over Creamy Mashed Potatoes &nbsp; This classic slow-cooked pot roast is fall-apart tender,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":381,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5],"tags":[],"class_list":["post-380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home","category-recipes"],"_links":{"self":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=380"}],"version-history":[{"count":1,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/380\/revisions"}],"predecessor-version":[{"id":382,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/posts\/380\/revisions\/382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=\/wp\/v2\/media\/381"}],"wp:attachment":[{"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.ukbiddingdirectory.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}