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Looking for a comforting dinner that warms the soul? This Slow-Cooked Beef with Creamy Mashed Potatoes recipe is just what you need. The tender, flavorful beef simmers in a rich gravy, making it the perfect companion for velvety mashed potatoes. It’s an easy, satisfying meal that’s sure to impress your family after a long day.
Why You’ll Love This Recipe
This recipe combines hearty flavors and a simple cooking process, making it a go-to for any weeknight dinner. You’ll love how the beef becomes incredibly tender and infused with delicious herbs. Plus, creamy mashed potatoes are the perfect canvas for the savory gravy.
- Comforting and filling – Perfect for cozy nights in.
- Effortless preparation – Just set it and forget it.
- Flavor-packed – Rich gravy brings everything together.
- Family-friendly – A dish everyone will enjoy.
- Leftover friendly – Tastes even better the next day.
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
How to Make Slow-Cooked Beef with Creamy Mashed Potatoes
- Start by seasoning the beef chuck roast generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Transfer the beef to a slow cooker.
- Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until softened. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Stir in thyme and rosemary.
- Pour the mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours until the beef is fork-tender.
- About 30 minutes before the beef is done, place the cubed potatoes in a large pot and cover them with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Once the beef is cooked, slice it against the grain and serve over the creamy mashed potatoes. Ladle the gravy from the slow cooker on top and garnish with fresh parsley.
Tips for the Best Results
- For even richer flavor, add a splash of red wine to the beef broth.
- Don’t rush the searing process; it adds depth to the meat’s flavor.
- Customize the herbs based on your preference; add bay leaves or fresh herbs for extra aroma.
Easy Variations
- Swap the beef roast for pork shoulder for a different flavor profile.
- Add in vegetables like carrots or celery to the slow cooker for added nutrition.
- For a lighter version, use cauliflower instead of potatoes for the mash.
What to Serve With It
- Steamed green beans or broccoli for a pop of color and crunch.
- A simple garden salad for freshness.
- Crusty bread to soak up the delicious gravy.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of beef broth if needed to loosen the gravy.
Recipe Card
Slow-Cooked Beef with Creamy Mashed Potatoes
Prep Time: 20 minutes
Cook Time: 8 hours (or 4 hours on high)
Total Time: 8 hours 20 minutes
Servings: 6
Ingredients:
Prep Time: 20 minutes
Cook Time: 8 hours (or 4 hours on high)
Total Time: 8 hours 20 minutes
Servings: 6
Ingredients:
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Season beef with salt and pepper. Sear in olive oil in a skillet. Transfer to slow cooker.
- Cook onions and garlic in the skillet, then add broth and Worcestershire sauce. Pour over beef.
- Cook on low for 8 hours or high for 4 hours until tender.
- Boil potatoes until tender, then drain.
- Mash potatoes with cream and butter. Season to taste.
- Slice beef, serve over potatoes, and top with gravy and parsley.
Notes: For richer flavor, add red wine to the broth. Customize herbs to your taste.
