This Pot Roast KFC Bowl Casserole is perfect for chilly winter seasons. Comforting and filling, it can be made with leftover pot roast if you prefer, otherwise make the roast the same day in the slow cooker.
2packagesinstant mashed potatoesany flavor, prepared as directed on the package
15ouncecan sweet corndrained. If you prefer add a small amount of butter for flavor
2cupsshredded cheddar cheesea cheddar jack combo is also great
3+cupsshredded pot roast with gravyuse extra if you'd like
Instructions
Pot roast:
Lightly grease slow cooker. Set to low. Place roast in slow cooker. In a small bowl, combine the dressings and gravy mix with water. Stir well. Pour over the roast. Cover and cook on low for 8 hours, or until the roast easily shreds and is tender. If it is still tough, it needs to cook longer.
Using a large slotted spoon, separate the beef from the juices, reserving the juice. Shred the beef with two forks. Pour the roast juices into a saucepan over medium-high heat.
Create a cornstarch slurry using 2 Tablespoons cornstarch and 1 Tablespoon cold water. Stir well to combine then add to warmed roast juices. Bring to a simmer until gravy thickens. Add more cornstarch slurry if you’d like it thicker. Add the finished gravy back to the shredded beef.
Casserole assembly:
Preheat the oven to 375-f degrees.
Prepare the instant potatoes according to package directions and let sit for 5 minutes to fully absorb the liquids. Spray a 9x13-inch casserole dish with cooking spray, then add the mashed potatoes, smooth them evenly in the dish.
Add the drained corn on top of the potatoes. Add the shredded cheese next. Finally add the shredded beef and gravy.