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Mashed Potato Bowl

Mashed Potato Bowl

Comfort Food in a bowl - mashed potatoes, pot roast, corn and gravy!
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Prep Time 10 minutes
Cook Time 45 minutes
Slow Cooker Time 8 hours
Course Main Course
Cuisine American
Servings 6

Equipment

Ingredients
  

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

Instructions
 

  • 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.
Keyword beef, corn, crockpot, gravy, pot roast, potato, slow cooker
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