I just returned from a girls-only camping weekend. We trusted our children to their dads and enjoyed a break from daily life. We spent our days hiking, singing around the campfire, and laughing over simple comfort foods like chili and cornbread, cinnamon rolls, chocolate cake, and s’mores.
We explored the Mogollon Rim, played silly games, and had meaningful conversations about family, marriage, and faith. Nights were spent in cozy tents bundled in layers — I even shivered through a few of them. We were far from running water and mostly skipped showers and mirrors, though I did sneak on a touch of deodorant and mascara.
It was a weekend of simplicity that left me refreshed. Coming home to a “Welcome Home Mommy” banner in my kitchen and hearing about all the mischief the kids got away with felt wonderful. Time away gives you a chance to miss the people you love.
Before I left, we enjoyed a comforting pot roast served over creamy mashed potatoes. This simple slow-cooker recipe requires minimal morning prep: toss a few ingredients into the slow cooker and let them simmer low and slow until the roast is fall-apart tender. Preparing the mashed potatoes ahead makes dinnertime effortless.
Slow Cooker Pot Roast and Make Ahead Mashed Potatoes
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- Author: Julie
- Prep Time: 35 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 35 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
Comforting, tender slow-cooker pot roast served alongside creamy make-ahead mashed potatoes. An easy, satisfying meal that’s perfect for busy days or a relaxed family dinner.
Ingredients
Scale
Make Ahead Mashed Potatoes
- 8 potatoes (Yukon Gold recommended)
- 1/3 cup melted butter
- 1/4 cup softened cream cheese
- 1/4 cup heavy cream
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
Pot Roast and Gravy
- 2 1/2 pounds chuck roast
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 teaspoon Montreal steak seasoning
- 1 cup milk
- 2 tablespoons flour
Instructions
Make Ahead Mashed Potatoes
- Peel and quarter the potatoes, then place them in a large pot and cover with cold water.
- Bring to a boil over medium-high heat and cook 25–35 minutes, until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot.
- Add melted butter, softened cream cheese, heavy cream, onion powder, garlic powder, and salt.
- Mash with a potato masher until smooth and creamy and ingredients are well combined.
- Transfer the mashed potatoes to a 9×9 baking dish. Leave the surface intentionally bumpy to allow for browning.
- Cover and refrigerate until ready to bake.
- To finish, preheat the oven to 375°F and bake the potatoes, uncovered, for about 35 minutes until the peaks are golden and slightly browned.
Pot Roast and Gravy
- Place the chuck roast in the slow cooker. Mix the beef stock and Worcestershire sauce and pour over the roast.
- Sprinkle the roast with Montreal steak seasoning and tuck the thyme sprigs on top.
- Cook on high for 2 hours, then switch to low and cook an additional 6 hours, until very tender.
- Before serving, remove and discard woody thyme stems. Remove the roast and trim away excess fat, shredding or cutting into large pieces as desired.
- Strain the cooking liquid into a saucepan set over low heat. In a small bowl, whisk together the milk and flour until smooth and slightly thickened.
- Whisk the milk mixture into the drippings and bring to a gentle boil, whisking often, until the gravy reaches your preferred thickness.
Notes
This pot roast recipe was adapted from Add A Pinch.
Nutrition
- Serving Size: 1 Serving
- Calories: 860
- Sugar: 4.2g
- Sodium: 605mg
- Fat: 47g
- Saturated Fat: 23g
- Unsaturated Fat: 20.1g
- Trans Fat: 2.2g
- Carbohydrates: 56g
- Fiber: 5.3g
- Protein: 56g
- Cholesterol: 208mg