@brownsugardrea: Slow Cooker Pot Roast with Mashed Potatoes Ingredients 3–4 lb beef chuck roast 1½ lb potatoes, peeled and cut into chunks 5–6 carrots, peeled and cut into large pieces 1 large onion, cut into wedges 3 cloves garlic, minced 2 cups beef broth 2 tbsp Worcestershire sauce 2 tbsp butter 1 tsp dried thyme 1 tsp dried oregano 1 tsp garlic powder 1 tsp onion powder Salt and black pepper, to taste 2 tbsp flour or cornstarch, for thickening gravy ½ cup milk, for mashed potatoes Instructions 1. Season the beef generously with salt, black pepper, garlic powder, onion powder, thyme, and oregano. 2. Sear the roast in a hot skillet with a little oil for 2–3 minutes per side until browned. 3. Place the onion, carrots, and potatoes in a slow cooker. Add the seared roast on top. 4. Pour in the beef broth and Worcestershire sauce, then add the minced garlic. 5. Cover and cook on LOW for 8–9 hours, or until the beef is tender and easily shredded. 6. Remove the beef and vegetables. Shred the beef into large pieces. 7. For the mashed potatoes, mash the cooked potatoes with butter, milk, salt, and pepper until creamy. 8. To make the gravy, pour the cooking liquid into a saucepan. Whisk in flour or cornstarch and simmer until thickened. 9. Serve the mashed potatoes topped with shredded pot roast, carrots, and potatoes. Spoon plenty of gravy over everything.

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Sunday 04 October 2026 12:22:01 GMT