Crockpot Pot Roast with Mashed Potatoes & Carrots
Crockpot Pot Roast with Mashed Potatoes & Carrots

Crockpot Pot Roast with Mashed Potatoes & Carrots

Level: Medium | Prep Time: 25 minutes | Cook Time: 8 hours (low) or 4–5 hours (high) | Serves: 6–8

Make tender slow cooker pot roast with creamy Caramelized Onion Olive Oil mashed potatoes and roasted Herbes de Provence carrots for a comforting family dinner.

Ingredients

Preparations

  1. Season the pot roast evenly with Pasolivo Tuscan Blend.
  2. Heat 1 tbsp Pasolivo Cucina Extra Virgin Olive Oil in a large skillet over medium-high heat. Sear the pot roast on all sides until browned. Transfer to a slow cooker.
  3. In a bowl, combine tomato juice, dried onion flakes, and au jus seasoning. Pour the mixture over the pot roast.
  4. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fork-tender.
  5. About 1 hour before serving, peel and cut potatoes into 2-inch cubes. Place in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
  6. Drain potatoes and return to the pot. Add 3 tbsp Pasolivo Caramelized Onion Olive Oil and heavy cream. Mash until smooth and creamy. Season with Pasolivo Kosher Flake Sea Salt to taste.
  7. Thinly slice the yellow onion. Heat 1 tbsp Pasolivo Caramelized Onion Olive Oil in a skillet over low heat. Add onion and season with Pasolivo Kosher Flake Sea Salt. Cook slowly, stirring occasionally, until soft and golden brown. Set aside.
  8. Preheat oven to 400°F. Peel and slice carrots into 1-inch pieces. Toss with Pasolivo Cucina Extra Virgin Olive Oil, Pasolivo Kosher Flake Sea Salt, and Pasolivo Herbs de Provence.
  9. Spread carrots in a single layer on a baking sheet. Roast for 15–20 minutes, or until tender and lightly caramelized.
  10. To serve, shred the pot roast with two forks. Plate alongside the mashed potatoes and roasted carrots. Top the mashed potatoes with caramelized onions.
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