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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.
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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.