Slow‑Cooked Pot Roast with Mashed Potatoes
Ingredients
For the Pot Roast
3–4 lb beef chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 onion, sliced
3–4 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
4 carrots, cut into chunks
For the Mashed Potatoes
2½ lbs potatoes, peeled and cubed
4 tablespoons butter
½ cup warm milk or heavy cream
Salt to taste
Instructions
Pat the chuck roast dry and season all sides with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
Place sliced onions and carrots in the bottom of a slow cooker. Set the seared roast on top.
In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over the roast.
Cover and cook on low for 8–9 hours or until the meat is fork-tender and easily shreds.
Once cooked, remove the roast and shred with two forks. Skim excess fat from the cooking liquid and simmer the liquid in a saucepan for 5–10 minutes to thicken into gravy if desired.
Meanwhile, boil the potatoes in salted water for 15–20 minutes until very tender. Drain well.
Mash the potatoes with butter and warm milk until smooth and creamy. Adjust salt to taste.
Serve the shredded pot roast with mashed potatoes, spoon generous gravy over the top, and add the cooked carrots on the side.
