Slow Cooker Pot Roast and Make Ahead Mashed Potatoes

Slow Cooker Pot Roast and Make Ahead Mashed Potatoes requires about 45 minutes from start to finish. For $2.69 per serving, you get a side dish that serves 6. One portion of this dish contains roughly 47g of protein, 41g of fat, and a total of 707 calories. A mixture of cream cheese, flour, chuck roast, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 2593 foodies and cooks. It will be a hit at your Thanksgiving event. It is brought to you by Lovely Little Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding. If you like this recipe, you might also like recipes such as How to Make Mashed Potatoes in the Slow Cooker, Slow Cooker Pot Roast with Buttermilk Parmesan Mashed Cauliflower, and Slow Cooker Pot Roast with Potatoes (An One Pot Hassle Free Meal).

Servings: 6

 

Ingredients:

1 cup beef stock

1/3 cup melted butter

2 1/2 pounds chuck roast

1/4 cup softened cream cheese

2 tablespoons flour

2 sprigs fresh thyme

1/4 teaspoon garlic powder

1/4 cup heavy cream

1 cup milk

1 teaspoon Montreal steak seasoning

1/4 teaspoon onion powder

8 potatoes (I used Yukon Gold)

1/4 teaspoon salt (or more to taste)

2 tablespoons Worcestershire

Equipment:

pot

potato masher

baking pan

oven

slow cooker

sauce pan

sieve

whisk

bowl

Cooking instruction summary:

Peel and quarter potatoes and place them into a large pot filled with cold water.Bring to a boil over medium high heat and boil for 25-35 minutes, or until the potatoes are fork tender.Remove from heat and drain water.Add butter, cream cheese, heavy cream, onion powder, garlic powder and salt.Mash the potatoes with a potato masher until ingredients are well combined and potatoes are smooth and creamy.Place mashed potatoes into a 9x9 baking dish and intentionally keep the surface of the potatoes bumpy and uneven.At this point, cover the baking dish place the potatoes into the refrigerator until ready to bake.To bake, preheat oven to 375 degrees. Bake potatoes uncovered for 35 minutes. The uneven surface of the potatoes allows for beautifully browned peaks of mashed potatoes -- my favorite part!Place chuck roast in slow cooker. Combine beef stock and Worcestershire and pour over roast.Sprinkle the top of the roast with montreal steak seasoning, and top with fresh thyme.Cook on high for 2 hours, and then switch to low for 6 more hours.Before serving, remove woody stems from thyme sprigs and remove roast from slow cooker and break apart into large sections to remove fat.To make gravy, pour remaining liquid from the slow cooker through a strainer into a medium saucepan on low heat. In a small bowl, whisk together milk and flour until the milk is thickened but smooth.Slowly whisk the milk into the drippings, and bring to a low boil, whisking frequently until it has thickened to the consistency you prefer.

 

Step by step:


1. Peel and quarter potatoes and place them into a large pot filled with cold water.Bring to a boil over medium high heat and boil for 25-35 minutes, or until the potatoes are fork tender.

2. Remove from heat and drain water.

3. Add butter, cream cheese, heavy cream, onion powder, garlic powder and salt.Mash the potatoes with a potato masher until ingredients are well combined and potatoes are smooth and creamy.

4. Place mashed potatoes into a 9x9 baking dish and intentionally keep the surface of the potatoes bumpy and uneven.At this point, cover the baking dish place the potatoes into the refrigerator until ready to bake.To bake, preheat oven to 375 degrees.

5. Bake potatoes uncovered for 35 minutes. The uneven surface of the potatoes allows for beautifully browned peaks of mashed potatoes -- my favorite part!

6. Place chuck roast in slow cooker.

7. Combine beef stock and Worcestershire and pour over roast.Sprinkle the top of the roast with montreal steak seasoning, and top with fresh thyme.Cook on high for 2 hours, and then switch to low for 6 more hours.Before serving, remove woody stems from thyme sprigs and remove roast from slow cooker and break apart into large sections to remove fat.To make gravy, pour remaining liquid from the slow cooker through a strainer into a medium saucepan on low heat. In a small bowl, whisk together milk and flour until the milk is thickened but smooth.Slowly whisk the milk into the drippings, and bring to a low boil, whisking frequently until it has thickened to the consistency you prefer.


Nutrition Information:

Quickview
542k Calories
39g Protein
40g Total Fat
6g Carbs
47% Health Score
Limit These
Calories
542k
27%

Fat
40g
62%

  Saturated Fat
20g
131%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
185mg
62%

Sodium
526mg
23%

Get Enough Of These
Protein
39g
79%

Zinc
14mg
97%

Vitamin B12
5µg
90%

Selenium
42µg
60%

Vitamin B3
8mg
44%

Phosphorus
430mg
43%

Vitamin B6
0.78mg
39%

Iron
4mg
26%

Vitamin B2
0.43mg
25%

Potassium
833mg
24%

Vitamin B5
1mg
14%

Vitamin A
707IU
14%

Vitamin B1
0.19mg
12%

Magnesium
47mg
12%

Calcium
111mg
11%

Copper
0.17mg
8%

Vitamin D
1µg
7%

Vitamin K
7µg
7%

Vitamin E
0.83mg
6%

Folate
16µg
4%

Manganese
0.07mg
3%

Vitamin C
1mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

Honey is made from nectar and bee vomit.

Food Joke

Do you sell hot dogs? Because you know how to make a wiener stand.

Popular Recipes
Brownie Brittle S’mores Cupcakes with Chocolate Marshmallow Frosting

Beyond Frosting

Southwestern Salad with Cilantro Jalapeno Vinaigrette

My Life as a Mrs

Holodnik - Russian Cold Soup

Natashas Kitchen

Ranch Black Bean & Corn Salad

A Few Short Cuts

Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

Betty Crocker