Sunday Supper Slow Cooker Beef Pot Roast with Rockefeller Mashed Potatoes

In a medium bowl combine broth, wine, catsup, bay leaf, thyme leaves, ground rosemary, and 2 tablespoons of all-purpose flour. Whisk until combined.

Preheat a skillet preferably cast iron and add a tablespoon of olive oil. Trim any excess fat off of roast. Lightly dust the roast in the remaining flour and sear the outside in the hot skillet. You don't have to flour and sear the meat if you don't want to, however it adds flavor and color. I have done both searing and non-searing and like both methods.

Peel and cut carrots into chunks. Place carrots on top of and around meat. Add frozen onions. Cook for 7-8 hours in your slow cooker on low until meat becomes melt in your mouth tender. Gravy will thicken on its own during the cooking process.

Make Rockefeller Mashed Potatoes. Peel and boil potatoes, if using a ricer skip the peeling part of this as it does it for you. Drain and place boiled potatoes in a large mixing bowl. Mash potatoes with a potato masher. While waiting on the potatoes to cook, remove any long stems from the spinach leaves. Heat a tablespoon of olive oil in a medium skillet, sauté spinach until wilted and set-aside.

Add 4 tablespoons of softened butter, 2 ounces of softened cream cheese, 1/4 cup of heavy whipping cream, 1/2 teaspoon of salt and 1/2 teaspoon of garlic powder. Mix with an electric mixer on medium high speed until everything is combined and whipped.

Add spinach to mashed potatoes and gently mix by hand. Add extra butter for the top like pictured if desired. I use Kerrygold butter which is a very bright yellow color.

Let your pot roast rest for 15 minutes before serving.

Serve and enjoy!