Slow Cooker Pot Roast with Gravy & Mashed Potatoes: A Classic Comfort Food Favorite
Nothing says comfort food quite like a tender, flavorful pot roast that’s been slowly simmering all day, served with creamy mashed potatoes and rich homemade gravy. It’s the kind of meal that warms you from the inside out — and with a slow cooker, it’s almost effortless.
Whether you’re planning a cozy Sunday dinner or want to come home to something special after a long workday, this Slow Cooker Pot Roast with Gravy & Mashed Potatoes is the kind of no-fuss, all-flavor recipe that never fails.
🥩 Why You’ll Love This Recipe
✅ Set-it-and-forget-it slow cooker magic
🥔 Classic mashed potatoes soak up all the savory gravy
🧄 Hearty, homey, and full of flavor
🕒 Perfect for meal prep or feeding a crowd
🍽️ Ingredients
For the Pot Roast:
3–4 lb chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 onion, sliced
4 cloves garlic, minced
4 carrots, chopped
3–4 potatoes, quartered (optional if serving mashed separately)
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
1–2 cups of the cooking liquid (strained from the slow cooker)
For the Mashed Potatoes:
2 lbs potatoes (Yukon gold or Russet), peeled and chopped
4 tbsp butter
1/2–3/4 cup milk or cream
Salt to taste
🔪 Instructions
1. Sear the Roast (Optional but Recommended)
Season the roast generously with salt and pepper.
In a skillet over medium-high heat, sear all sides in olive oil until browned (about 2–3 minutes per side). This adds great flavor.
2. Load the Slow Cooker
Add onions, garlic, carrots, and optional quartered potatoes to the bottom of the slow cooker.
Place the seared roast on top.
Pour in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
3. Cook Low and Slow
Cover and cook on low for 8–10 hours or high for 4–5 hours, until the meat is fall-apart tender.
4. Make the Mashed Potatoes
Boil the peeled and chopped potatoes in salted water until fork-tender (about 15 minutes).
Drain and mash with butter and milk/cream. Season to taste.
5. Make the Gravy
In a saucepan, melt butter and whisk in flour to form a roux.
Slowly whisk in 1–2 cups of the strained slow cooker liquid until smooth and thickened. Season as needed.
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