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

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Chocolate Cupcakes with Chocolate Frosting

Roxanas Home Baking

Ham Tetrazzini

Taste of Home

Slow Cooker Kahlua Pork with Sweet Chili Pineapple Sauce

Foodista

Thai Shrimp

Foodista

Orange Rosemary Biscotti

My Gourmet Connection