When I want to make a dinner that feels like a hug—warm, satisfying, and straight out of a Sunday afternoon—this Slow-Cooked Beef Roast with Gravy over Creamy Mashed Potatoes is my go-to. It’s the kind of meal that fills the kitchen with rich aromas, tastes even better the next day, and somehow makes everything feel a little calmer.
The beef cooks low and slow in a flavorful broth until it’s falling-apart tender. Then that same braising liquid gets turned into a glossy, savory gravy that I pour over buttery Yukon Gold mashed potatoes. Every bite has that perfect mix of melt-in-your-mouth meat, creamy potatoes, and rich gravy. It’s comfort food at its best—and surprisingly easy to pull off.
Let me show you exactly how I make it and a few ways to customize it to make it your own.
Why This Roast Works So Well
This recipe checks every box when it comes to cold-weather comfort (or any day you just want a hearty meal). Here’s why I keep coming back to it:
- Chuck roast is affordable and perfect for slow cooking—it gets better the longer it simmers.
- The braising liquid pulls double duty as both cooking liquid and gravy base.
- Everything is made in layers, building deep flavor with every step.
- It’s make-ahead friendly and great for leftovers.
- Creamy mashed potatoes are the ideal bed for soaking up all that savory gravy.
Whether I make it in a Dutch oven on a lazy weekend or throw it in the slow cooker before a busy day, it’s always a crowd-pleaser.
Ingredients You’ll Need
For the Beef Roast:
- 3–4 lb chuck roast
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 carrots, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
For the Gravy:
- 2 tbsp butter
- 2 tbsp flour
- 1–1½ cups strained braising liquid
For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- ½ cup whole milk, warmed
- ¼ cup unsalted butter
- Salt and pepper, to taste
How I Make It (Step-by-Step)
1. Sear the Roast
I start by seasoning the chuck roast generously with salt and pepper. Then I heat olive oil in a large Dutch oven or skillet (if I’m using a slow cooker insert that’s stovetop-safe, I do it right in there).
I sear the roast on all sides until a deep brown crust forms—this step is key for developing flavor. Once browned, I remove the roast and set it aside.
2. Build the Braise
In the same pot, I sauté the onions, carrots, and garlic until softened—about 5–7 minutes. Then I stir in the tomato paste and cook for about a minute to concentrate its flavor.
Next, I pour in the beef broth, Worcestershire sauce, thyme, and bay leaf, scraping up any browned bits from the bottom. I bring it to a simmer, then return the roast to the pot.
From here, I either:
- Cover and transfer to a 300°F oven for 3–4 hours,
- Simmer on low heat on the stovetop, or
- Transfer everything to a slow cooker and cook on low for 8 hours.
By the end, the roast is fork-tender and infused with all the flavor from the broth and aromatics.
3. Make the Mashed Potatoes
While the beef finishes, I boil the Yukon Gold potatoes in salted water until they’re fork-tender. I drain them well, then mash them with butter and warmed milk until they’re creamy but still have some body. I season to taste and keep them warm until serving.
4. Make the Gravy
Once the roast is done, I remove it and strain the braising liquid, discarding the solids (unless I want to serve the carrots and onions alongside—which I usually do).
In a saucepan, I melt the butter and whisk in the flour to make a quick roux. Then I slowly add the strained liquid, whisking constantly until the gravy is smooth and thickened. I season with salt if needed, though the broth and Worcestershire usually give it enough depth.
5. Assemble the Plate
I spoon a mound of mashed potatoes onto each plate, top with a generous portion of shredded beef, and ladle the gravy over everything. If I’ve saved the cooked carrots and onions, they go right on top or to the side.
A sprinkle of fresh parsley over the top adds color and freshness.
My Tips for Best Results
- Don’t skip the sear—it adds so much depth.
- Deglaze the pan thoroughly when adding the broth to catch all the flavorful bits.
- Let the beef rest for 10–15 minutes before shredding if you have time—it helps the juices redistribute.
- Use Yukon Golds for the mash: They’re naturally buttery and don’t need much to taste rich.
- For a smoother gravy, strain twice or skim any excess fat before making the roux.
Variations I Love
- Add a splash of red wine to the braising liquid for a deeper, richer flavor.
- Toss in baby potatoes and skip the mash if you want a one-pot meal.
- Add celery and mushrooms to the braise for extra veggies.
- Swap in horseradish mashed potatoes for a spicy twist.
What I Serve This With
This roast is a meal on its own, but I sometimes add:
- Buttered green beans or roasted Brussels sprouts
- A crusty loaf of bread to mop up extra gravy
- A glass of dry red wine like Cabernet or Merlot
- Pickled onions or horseradish cream for a little zip on the side
FAQs From My Kitchen
Q: Can I make this ahead?
Yes! In fact, it might be even better the next day. Store everything separately and reheat gently, adding a splash of broth to loosen the gravy if needed.
Q: Can I freeze it?
Absolutely. Freeze the shredded beef and gravy together for an easy future dinner. Just thaw and reheat on the stovetop.
Q: Can I use a different cut of beef?
Chuck roast is ideal, but brisket or bottom round works too—just adjust the cook time if needed.
Q: Can I make the gravy gluten-free?
Use cornstarch or a gluten-free flour blend for the roux.
Final Thoughts
This Slow-Cooked Beef Roast with Gravy over Creamy Mashed Potatoes is one of those meals that makes you slow down and savor every bite. It’s rustic but elegant, simple but deeply flavorful. And whether I’m making it for a Sunday dinner or meal-prepping for the week ahead, it always delivers.
If you try it out, let me know how it goes—or what comforting twist you put on it. There’s always room at the table for a little more gravy.
My Favorite Cozy Dinner: Slow-Cooked Chuck Roast with Homemade Gravy and Buttery Mash
Ingredients
- 3 lbs chuck roast
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 potatoes, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cups mashed potatoes
- 1/4 cup heavy cream
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned.
- Transfer the seared roast to a slow cooker. Add the chopped onion, garlic, carrots, and potatoes around the roast.
- Pour the beef broth over the roast and add thyme and rosemary.
- Cover and cook on low for 6-8 hours or until the meat is tender.
- Once cooked, remove the roast and let it rest. Strain the cooking liquid into a saucepan.
- In the saucepan, melt the butter and add the strained liquid. Bring to a gentle simmer and whisk in flour to thicken the gravy.
- Serve the chuck roast sliced with gravy over the mashed potatoes, made with heavy cream for added richness.
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