Slow Cooker Pot Roast with Mashed Potatoes and Corn
Ingredients:
– 3 lbs beef chuck roast
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 large onion, sliced
– 4 cloves garlic, minced
– 2 cups beef broth
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce (halal or substitute with soy sauce)
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
– Fresh parsley, chopped (optional)
For the mashed potatoes:
– 2 lbs russet potatoes, peeled and cubed
– 1/2 cup milk (or dairy-free alternative)
– 4 tablespoons butter (or plant-based)
– Salt and pepper to taste
For the corn:
– 2 cups sweet corn kernels (fresh, canned, or frozen)
– 1 tablespoon butter
– Pinch of salt
Directions:
1. Season the chuck roast generously with salt and pepper on both sides.
2. In a large skillet over medium-high heat, add olive oil and sear the roast on all sides until browned (about 4 minutes per side). Transfer to a slow cooker.
3. Add sliced onion and garlic over the roast. In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the meat.
4. Cover and cook on low for 8 hours or until the roast is fork-tender.
5. Remove the roast and shred with two forks. Transfer the juices to a saucepan and bring to a simmer. Mix cornstarch and water, then stir into the sauce until thickened.
6. Meanwhile, boil the potatoes in salted water until tender (about 15–20 minutes). Drain and mash with milk, butter, salt, and pepper until smooth and creamy.
7. For the corn, heat butter in a skillet over medium heat. Add corn and sauté with a pinch of salt for 4–5 minutes until warmed through.
8. To serve, plate mashed potatoes topped with shredded pot roast and a generous spoon of gravy. Serve with buttered corn on the side. Garnish with fresh parsley if desired.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 570 kcal | Servings: 6 servings