Step 3: Slow Cook the Roast
Oven Method: Preheat oven to 325°F (160°C). Cover the pot and roast for 3½ to 4 hours, until fork-tender.
Slow Cooker Method: Transfer everything to a slow cooker, cover, and cook on LOW for 8–9 hours or HIGH for 4–5 hours.
Step 4: Make the Gravy
Remove the roast and vegetables; strain the cooking liquid.
In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes until golden.
Slowly whisk in 2 cups of the strained liquid, stirring until thickened and smooth.
Season gravy with salt and pepper to taste.
Step 5: Make the Creamy Mashed Potatoes
Boil potatoes in salted water until fork-tender (about 15–20 minutes).
Drain and mash with butter, warm milk, and cream until smooth and fluffy.
Season with salt and white pepper.
Step 6: Serve
Spoon a generous layer of creamy mashed potatoes onto each plate.
Top with tender shredded pot roast and drizzle over rich beef gravy.
Garnish with fresh parsley for color.
Serving Tips
Serve with roasted vegetables, green beans, or buttered rolls.
Leftovers reheat beautifully — store in an airtight container up to 4 days.
Nutritional Info (Per Serving)
Approx. 550 calories | 40g protein | 35g carbs | 25g fat
ADVERTISEMENT
