📝 Ingredients
For the Pot Roast:
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3–4 lb chuck roast (well-marbled)
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Salt and black pepper (to taste)
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2 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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4–5 carrots, cut into large chunks
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3–4 celery stalks, cut into large chunks
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1 cup beef broth
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1 cup red wine (or more broth)
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2 tbsp tomato paste
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2 tbsp Worcestershire sauce
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2–3 sprigs fresh thyme (or 1 tsp dried)
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2 bay leaves
For the Gravy:
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups cooking liquid (from the roast, strained)
For the Creamy Mashed Potatoes:
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2.5 lbs russet or Yukon Gold potatoes, peeled and cubed
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4 tbsp butter
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½ cup sour cream
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½ cup whole milk (warm)
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Salt and pepper to taste
🔪 Instructions
1. Sear the Roast
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Pat the roast dry and season generously with salt and pepper.
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In a large skillet or Dutch oven, heat olive oil over medium-high heat.
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Sear the roast on all sides until deeply browned (about 4–5 minutes per side). Transfer to a slow cooker.
2. Build the Flavor
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In the same pan, sauté onion and garlic for 2–3 minutes until fragrant.
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Stir in tomato paste, then deglaze the pan with red wine, scraping up browned bits.
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Pour the mixture over the roast in the slow cooker.
3. Add Vegetables & Cook
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Add carrots, celery, beef broth, Worcestershire sauce, thyme, and bay leaves.
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Cover and cook on low for 8–10 hours or high for 4–5 hours, until the roast is fork-tender.
4. Make the Mashed Potatoes
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About 30 minutes before the roast finishes, boil potatoes in salted water until fork tender (15–20 min).
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Drain and mash with butter, sour cream, and warm milk.
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Season to taste with salt and pepper. Keep warm.
5. Make the Gravy
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Remove the roast and veggies, tent with foil to rest.
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Strain 2 cups of the cooking liquid into a saucepan.
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In a separate pan, melt butter and whisk in flour to form a roux (cook 1–2 min).
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Slowly whisk in the cooking liquid until thickened to your desired consistency. Simmer 5–10 min.
🍽️ To Serve
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Plate a scoop of mashed potatoes.
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Top with tender shredded pot roast and a spoonful of vegetables.
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Generously ladle hot gravy over the top.
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Garnish with fresh parsley if desired.
✅ Tips
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Make-ahead friendly: You can cook the roast a day in advance — it tastes even better the next day.
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Add-ins: Baby potatoes or parsnips can be slow-cooked with the roast if desired.
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No slow cooker? Use a Dutch oven and bake at 300°F (150°C) for 3–4 hours.
Would you like a printable version or meal-prep instructions for leftovers?
