Slow-Cooked Pot Roast with Gravy Over Creamy Mashed Potatoes

A tender, flavorful pot roast served over creamy mashed potatoes, perfect for cozy dinners.

Ingredients (Serves 4–6)
For the Pot Roast:

3–4 lb (1.4–1.8 kg) beef chuck roast

1 tbsp salt

1 tsp black pepper

2 tbsp olive oil

1 large onion, sliced

3 cloves garlic, minced

4 carrots, peeled and cut into chunks

3 celery stalks, cut into chunks

2 cups beef broth

1/2 cup red wine (optional, for depth of flavor)

2 tsp dried thyme

2 tsp dried rosemary

2 bay leaves

For the Gravy:

2 tbsp flour or cornstarch

1/2 cup water or beef broth

Pan drippings from roast

For the Mashed Potatoes:

2 lbs (900 g) potatoes, peeled and cut into chunks

4 tbsp butter

1/2 cup milk (or cream)

Salt and pepper to taste

Instructions
Prepare the Pot Roast: