Slow-Cooked Pot Roast with Silky Gravy and Fluffy Mashed Potatoes

 

Ingredients

For the Pot Roast:

• 3–4 lb (1.3–1.8 kg) chuck roast
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 2 cups beef broth
• 1 cup red wine (optional, or replace with additional broth)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

For the Mashed Potatoes:

• 2 lbs (900 g) russet potatoes, peeled and chopped
• 4 tbsp unsalted butter
• 1/2 cup heavy cream or milk
• Salt to taste

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Instructions

1. Prep and Sear the Roast
Pat the chuck roast dry with paper towels and season it liberally with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. Transfer to a plate.

2. Build the Base
In the same pot, sauté onions until golden, then add garlic and cook for 1 minute. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Deglaze with red wine, scraping up any browned bits from the bottom.

3. Slow Braise
Return the roast to the pot. Add carrots, beef broth, thyme, rosemary, and bay leaves. Cover with a lid and braise in the oven at 300°F (150°C) for 3–4 hours, or until the beef is tender and can be pulled apart with a fork.

4. Make the Gravy
Remove the roast and carrots, keeping them warm. Skim off excess fat from the cooking liquid. Simmer until the sauce thickens slightly, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) for a richer consistency. Strain for a smooth gravy if preferred.

5. Prepare the Mashed Potatoes
Boil potatoes in salted water until fork-tender. Drain well, then mash with butter and warm cream until smooth and creamy. Adjust seasoning with salt.

6. Serve
Spoon a generous portion of mashed potatoes onto each plate. Layer with slices of pot roast and roasted carrots. Finish with a drizzle of hot, glossy gravy.