1. Sear the Roast
Pat roast dry and season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned (about 4 minutes per side).
2. Slow-Cook
Place onions, carrots, and celery in the bottom of a slow cooker.
Add roast on top, then sprinkle in garlic.
Whisk beef broth, wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves together. Pour over roast.
Cover and cook on LOW for 8–9 hours (or HIGH for 4–5 hours) until roast is fork-tender.
3. Make the Mashed Potatoes
About 30 minutes before roast is done, boil potatoes in salted water until tender (about 15 minutes).
Drain and mash with butter and cream. Season to taste.
4. Make the Gravy
Remove roast and vegetables from slow cooker; cover to keep warm.
Strain 2–3 cups of cooking liquid.
In a saucepan, melt butter over medium heat; whisk in flour to form a roux.
Slowly add cooking liquid while whisking, simmer until thickened.
5. Serve
Slice or shred roast.
Spoon creamy mashed potatoes onto plates, top with roast and vegetables, then drizzle with rich gravy.
Tips & Variations
No slow cooker? Cook in a Dutch oven at 325°F (163°C) for about 3 hours.
Add mushrooms for extra flavor in the gravy.
Make it ahead: Pot roast tastes even better the next day!
ADVERTISEMENT
