Slow Cooker Pot Roast Over Mashed Potatoes
Slow Cooker Pot Roast Over Mashed Potatoes
I usually just throw the potatoes into the crock pot with the everything else when I make this , but the last couple of times I made this, I decided to change it up a bit by serving it with mashed potatoes. They have been such a hit with the fam that they may end up being the “go to” starch when making this again.
Ingredients
Ingredients for Pot Roast:
- 2 ½ to 3 pound Top Round Roast
- McCormick Grill Mates Montreal Steak Seasoning
- 1 Packet Lipton Onion Soup Mix
- 1 Cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Soy Sauce
- 2 Tablespoons Stubb’s Soy Garlic and Red Pepper Beef Marinade
- 3 Carrots cut into1 inch pieces
- 2 Celery Stalks cut into 1 inch pieces
- 1 Medium White Onion cut into 1 inch pieces
- 1 Clove Garlic minced
Ingredients for mashed Potatoes:
- 4 Russet Potatoes skin on, scrubs and cut into 2 inch pieces
- 4 Tablespoons Butter
- 2 to 3 Tablespoons Cream Cheese
- ⅓ Cup Sour Cream
- ¼ to ⅓ Cup Milk
- Salt and Pepper to Taste
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
Instructions
Pot Roast Preparation:
- Place vegetables into crock pot.
- Season roast with Montreal Steak Seasoning and sear over high heat in a cast iron skillet.
- Place seared roast into crock pot.
- Combine broth, soup mix, Worcestershire sauce, soy sauce and beef marinade. Pour mixture over roast in the crock pot.
- Set the crock pot on high and cook for 4 ½ to 5 hours, or until the roast is fork tender.
- Serve over mashed potatoes.
Mashed Potatoes Preparation:
- Boil potatoes until fork tender, then drain.
- Return potatoes to pot and mash in butter and cream cheese.
- Add in sour cream and milk and whip on high with electric mixer.
- Season with salt, pepper, garlic powder and onion powder.
