a rich slow-braised pot roast over mashed potatoes with carrots, onions, and gravy 😍 Definitely an eat.
Here’s a full homemade recipe:
🥩 Classic Slow-Braised Pot Roast
Ingredients
For the Roast
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3–4 lb chuck roast
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Salt & black pepper (generous)
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2 tbsp olive oil
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1 large onion (sliced)
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3 carrots (chunked)
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3 cloves garlic (minced)
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2 tbsp tomato paste
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2 cups beef broth
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1 cup red wine (optional, but recommended)
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2 tbsp Worcestershire sauce
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2 sprigs fresh thyme (or 1 tsp dried)
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1 sprig rosemary (optional)
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1 bay leaf
Instructions
1️⃣ Sear the Meat
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Pat roast dry and season heavily with salt and pepper.
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Heat oil in a Dutch oven over medium-high heat.
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Sear roast 4–5 minutes per side until deeply browned.
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Remove and set aside.
2️⃣ Build Flavor
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In the same pot, sauté onions and carrots 5 minutes.
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Add garlic and cook 30 seconds.
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Stir in tomato paste and cook until darkened slightly (1–2 minutes).
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Pour in wine to deglaze (scrape brown bits from bottom).
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Add beef broth, Worcestershire, and herbs.
3️⃣ Braise
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Return roast to pot (liquid should come halfway up).
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Cover and cook:
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Oven: 325°F for 3–3½ hours
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OR Slow cooker: Low 8 hours
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Meat should shred easily with a fork.
4️⃣ Make the Gravy
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Remove roast.
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Simmer liquid uncovered to thicken OR whisk 1 tbsp cornstarch + 1 tbsp water and stir in.
Shred meat and spoon gravy and vegetables over top.
🥔 Creamy Mashed Potatoes
Ingredients
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2 lbs Yukon gold or russet potatoes
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4 tbsp butter
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½–¾ cup warm milk or cream
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Salt & pepper to taste
Instructions
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Boil peeled potatoes until fork tender (15–20 minutes).
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Drain well.
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Mash with butter and warm milk until smooth.
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Season to taste.
🔥 Pro Tips for Extra Flavor
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Add a splash of balsamic vinegar to the gravy.
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Stir a tablespoon of butter into the gravy at the end for shine.
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Let roast rest 15 minutes before shredding.
If you’d like, I can also give you an Instant Pot version that cuts the cook time down to about 1 hour.