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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Slow Cooker Pot Roast with Drippings Gravy and Skin-On Mashed Potatoes

A slow Sunday dinner of fork-tender slow cooker pot roast and carrots, smothered in a rich gravy made from the buttery drippings. It comes with chunky, creamy skin-on red potatoes mashed with butter and sour cream.

Americanpot roastslow cookergravymashed potatoessunday dinner

Ingredients

For the pot roast

  • —beef pot roast · slow cooked in a crock pot
  • —carrots
  • 1 stickbutter · cooked in with the pot roast

For the gravy

  • —pot roast drippings · liquid left in the slow cooker
  • —all-purpose flour

For the mashed potatoes

  • —red skin potatoes · whole, unpeeled
  • 1 cupwater · approximately, for the Instant Pot
  • 1 stickbutter
  • —salt · to taste
  • —black pepper · to taste
  • —sour cream
  • —milk · only if needed

Steps

  1. 1

    Once the pot roast is done in the slow cooker, remove the vegetables and set the meat aside, leaving the liquid in the pot.

  2. 2

    Skim some of the excess butter and fat off the top of the drippings.

  3. 3

    Whisk flour into the hot, fatty skimmed drippings to make a reverse roux.

  4. 4

    Whisk the thickened roux into the remaining drippings on the stovetop and cook until it comes together into a gravy.

  5. 5

    Meanwhile, place whole red skin potatoes in an Instant Pot with about 1 cup of water and pressure cook for 9 minutes.

  6. 6

    Add a stick of butter to the hot cooked potatoes and let it melt for a minute.

  7. 7

    Season with salt and pepper, add sour cream, and mash, leaving them chunky with the skins on. Add milk only if needed.

  8. 8

    Shred the roast.

  9. 9

    Serve the shredded roast and carrots with the mashed potatoes, topped with gravy, on a plate or in a shallow bowl.

Creator's notes

She only peels potatoes for holidays and likes her mashed potatoes thick, creamy, chunky and skin-on, so she uses sour cream instead of extra liquid. The whole stick of butter in the pot roast makes the drippings very rich, so skim some fat before making the gravy.

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