Take your classic crockpot pot roast to the next level by serving it over fluffy, oven-baked potatoes! This hearty, flavorful combo makes a satisfying meal that’s perfect for a cozy family dinner. You can use your favorite pot roast recipe or try the one below—either way, you’re in for a delicious treat.
๐Ingredients:
๐ธ️For the Crockpot Pot Roast:
◾️1 boneless chuck roast, trimmed of excess fat
◾️1 yellow onion, chopped
◾️4 cloves garlic, smashed (or 1 tbsp minced garlic)
◾️2 large carrots, cut into 2-inch pieces
◾️1–2 celery stalks, cut into 1-inch pieces
◾️2 tablespoons mustard
◾️1 tablespoon brown sugar
◾️2 teaspoons dried thyme
◾️2 teaspoons crushed beef bouillon
◾️1 teaspoon salt (or to taste)
◾️1/2 teaspoon freshly ground black pepper (or to taste)
◾️1 cup reduced-sodium beef broth
◾️2 tablespoons plain flour (optional, for thickening gravy)
◾️2 tablespoons fresh chopped parsley (for garnish)
๐ธ️For the Baked Potatoes:
◾️4–6 large russet potatoes
◾️1–2 tablespoons canola oil
๐Directions:
✅️1. Make the Pot Roast:
◾️Place roast, onion, garlic, carrots, and celery in a crockpot.
◾️In a small bowl, mix mustard, brown sugar, thyme, bouillon, salt, pepper, and beef broth. Pour over the roast and veggies.
◾️Cover and cook on low for 8 hours, until the meat is tender and falling apart.
◾️For thicker gravy, stir in 2 tablespoons flour about 30 minutes before serving.
◾️Shred the roast with forks, stir gently, and keep warm.
✅️2. Bake the Potatoes:
◾️Preheat oven to 400°F (200°C).
◾️Scrub and dry the potatoes. Prick all over with a fork.
◾️Rub with canola oil and place on a baking sheet.
◾️Bake for 1 hour, or until soft inside and crispy on the outside.
✅️3. Assemble & Serve:
◾️Slice open each baked potato and fluff the insides with a fork.
◾️Generously top with pot roast, vegetables, and gravy.
◾️Garnish with fresh parsley. Serve warm and enjoy!
๐ธ️Servings: 4–6
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