Do you ever just really need some homecooked comfort food? I know I do! And that was the inspiration for this Mashed Potato Bowl recipe. I wanted all of my favorite comfort foods in one bowl and that’s exactly what I got. The pot roast comes out so tender and juicy, it literally falls apart. The mashed potatoes are just the right amount of creamy. And the gravy is bursting with flavor.
I put my pot roast in the slow cooker because I love how easy it is. If you don’t have a slow cooker or prefer to make it in the oven, that would work too. You just want to have really tender fall apart meat in the end so that you can eat this as a bowl – no need for a knife. I also like the slow cooker because you get all those juices to make the gravy with.
This is a hearty dish of food – so sides aren’t really necessary. I just added dinner rolls for sopping up gravy and called it good. There were not any leftovers at all on this one – my daughter even licked the mashed potato spoon to get the last bits. If you did need to spread this dish a little further, you could add in another veggie like green beans or carrots with the corn.
Now Let’s Get Cookin’!
Mashed Potato Bowl
- Slow Cooker (at least 7 qt)
For the Pot Roast
- 3 lb Pot Roast
- 1 White Onion quartered
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Rosemary
- 1 tsp Thyme
- 3 Garlic Cloves minced
- 1 qt Beef Broth
For the Potatoes
- 3 lb Russet Potatoes peeled
- 1 cup Heavy Cream
- 4 tbsp Butter melted
- 1 tsp Salt
- 1 tsp White Pepper
For the Corn
- 2 15oz can Sweet Corn drained
- 4 tbsp Butter
- 1 tsp Garlic Salt
For the Gravy
- 4 tbsp Butter
- 4 tbsp Flour
- Add all pot roast ingredients to slow cooker. Secure lid and cook on low for 8 hours. (Or 4 hours on high)
- In the last 30 minutes of roast cook time, start water boiling for potatoes.
- Add potatoes to boiling water and cook for 20 minutes.
- Add corn ingredients to saucepan and cook on medium-low until ready to serve.
- Drain potatoes and transfer to bowl. Add remaining potato ingredients and blitz with immersion blender until smooth. (If you like more rustic style, use a masher instead).
- Remove pot roast from slow cooker (reserve all juices) and let rest on cutting board while making gravy.
- In a saute pan over medium-high heat, melt butter. Whisk in flour and cook for 3 minutes. Ladle juices from slow cooker into pan and continue to whisk. Reduce heat to medium-low.
- Use a fork to pull apart pot roast.
- Build a bowl – start with a portion of potatoes and ladle gravy over top. Add portion of corn to side of bowl. Lay pieces of roast down center of bowl and ladle additional gravy over top. Garnish with parsley, if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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