Jun 09 2026
Restaurants›Wellers Grill & Bar›Hot Open Face Pot Roast Recipe

Hot Open Face Pot Roast Recipe

Inspired by Wellers Grill & Bar
Time2h
Serves4

Served with mashed potatoes & brown gravy, on Texas toast

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Ingredients

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Pot Roast

Mashed Potatoes

Gravy

Texas Toast

Method

Pot Roast

  1. 1

    Prepare the Pot Roast

    Season the beef chuck roast with salt and black pepper on all sides. Heat a large skillet over medium-high heat and sear the roast for 4-5 minutes on each side until browned.

  2. 2

    Cook the Roast

    Place the seared roast in a slow cooker. Add chopped onion, minced garlic, beef broth, sliced carrots, diced potatoes, and bay leaves. Cover and cook on low for 8 hours or until the meat is tender.

Mashed Potatoes

  1. 3

    Cook the Potatoes

    In a large pot, add the peeled and quartered potatoes. Cover with water and bring to a boil. Cook for 15-20 minutes, or until fork-tender.

  2. 4

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Gravy

  1. 5

    Prepare the Gravy

    In a small pot, bring the reserved beef broth to a simmer. In a separate bowl, combine flour and water to create a slurry. Slowly whisk the slurry into the simmering broth until thickened. Season with salt and black pepper.

Texas Toast

  1. 6

    Prepare the Texas Toast

    Spread softened butter on one side of each Texas toast slice. Toast in a skillet over medium heat until golden brown.

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