Slow Cooker Pot Roast with Goat Cheese Mashed Potatoes (Print Version)

# Ingredients:

→ For the Pot Roast

01 - 3 lb boneless chuck roast
02 - 1 large yellow onion, cut into big chunks
03 - 4 carrots, cut into chunks
04 - 3 celery stalks, cut into chunks
05 - 4 garlic cloves, minced
06 - 1 tbsp tomato paste
07 - 1½ cups beef stock
08 - 2 tsp Worcestershire sauce
09 - 1 sprig fresh rosemary
10 - 1 sprig fresh thyme
11 - 1 tbsp granulated garlic
12 - 1 tbsp onion powder
13 - 2 tsp paprika
14 - 1 tsp oregano
15 - 2 bay leaves
16 - 1 packet ranch seasoning mix
17 - 1 packet brown gravy powder
18 - Salt and pepper to taste
19 - 3 tbsp oil for browning

→ For the Goat Cheese Mashed Potatoes

20 - 5 to 6 large russet potatoes
21 - 1 cup heavy cream, warmed
22 - 4 tbsp butter
23 - 4 tbsp goat cheese
24 - Salt to taste

# Instructions:

01 - Heat about 3 tablespoons of oil in a skillet. While it heats up, pat your chuck roast dry with paper towels and season both sides really well with salt and pepper. Once the skillet is hot, put the roast in and let it brown for 4 to 5 minutes on each side.
02 - While the meat is browning, make the sauce by mixing together the beef stock, Worcestershire sauce, tomato paste, minced garlic, granulated garlic, onion powder, paprika, oregano, ranch seasoning, and brown gravy powder. Stir it all together until smooth.
03 - Put the browned chuck roast in your slow cooker. Pour the sauce over it, then add the carrots, celery, onion chunks, rosemary sprig, thyme sprig, and bay leaves around the meat.
04 - Cover the slow cooker and cook on high for 5 hours or on low for 8 to 9 hours. You want the beef to be so tender it falls apart when you poke it with a fork.
05 - Once the beef is fork tender, take out any big chunks of fat you see. Taste the sauce and add more salt and pepper if needed. Switch your slow cooker to the keep warm setting while you make the potatoes.
06 - Wash and peel your potatoes, then cut them into quarters. Put them in a pot, cover with cold water, add some salt, and bring to a boil. Cook until they're soft enough that a fork slides through easily.
07 - Drain all the water from the potatoes and add the butter. Let it start melting while you warm up the heavy cream in the microwave for about a minute.
08 - Pour in half the warm cream and start mashing with a potato masher. Mix in the goat cheese, then add the rest of the cream. Keep mashing until they're as smooth or chunky as you like. Add plenty of salt to taste.
09 - Spoon the goat cheese mashed potatoes onto plates and top with the pot roast and vegetables. Drizzle some of that delicious gravy over everything and dig in.

# Notes:

01 - Browning the meat first adds so much flavor and color to the final dish. Don't skip this step!
02 - Cut your vegetables into big chunks so they don't turn to mush during the long cooking time.
03 - To thicken the gravy, mix 2 teaspoons cornstarch with 2 teaspoons cold water and stir it into the slow cooker. Let it cook a few more minutes.
04 - Always taste and adjust the seasoning with salt and pepper right before serving.
05 - The goat cheese adds a tangy richness to the mashed potatoes that pairs perfectly with the savory pot roast.
06 - Leftovers keep in the fridge for up to 4 days and taste even better the next day.

Back