Slow-Cooked Pot Roast with Gravy

🥩 Slow-Cooked Pot Roast with Gravy
Ingredients
For the pot roast
1.5–2 kg beef chuck roast
1 tbsp olive oil
1 onion, sliced
3 carrots, chopped
3 potatoes, chopped (optional)
3 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried thyme or rosemary
2 tbsp cornstarch
2 tbsp water
For the creamy mashed potatoes
1 kg potatoes, peeled and chopped
4 tbsp butter
½ cup milk (warm)
Salt and pepper to taste
👩‍🍳 Instructions

1. Sear the beef
   Season the roast with salt, pepper, and paprika.
   Heat olive oil in a large pan over medium-high heat.
   Sear the beef for 3–4 minutes on each side until browned.
2. Slow cook
   Place onions, carrots, garlic, and optional potatoes in the slow cooker.
   Put the seared roast on top.
   Pour in beef broth and Worcestershire sauce.
   Sprinkle thyme or rosemary.
   Cook:
   Low: 8 hours
   High: 4–5 hours
   The meat should be very tender and easy to shred.
3. Make the gravy
   Remove the roast from the slow cooker.
   Mix cornstarch and water to make a slurry.
   Stir it into the cooking liquid.
   Cook on high for 5–10 minutes until the gravy thickens.
   🥔 Creamy Mashed Potatoes
   Boil potatoes in salted water for 15–20 minutes until soft.
   Drain and mash.
   Add butter and warm milk.
   Season with salt and pepper and mix until smooth.
   🍽️ To Serve
   Place a scoop of mashed potatoes on a plate.
   Add shredded pot roast on top.
   Spoon plenty of rich gravy over everything.