Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember making this pot roast for my family on chilly weekends. The aroma filled our home, and everyone eagerly gathered around the table for a warming meal.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg)
- Kosher salt: 1 tbsp
- Black pepper: 1 tsp
- Olive oil: 2 tbsp
- Onion: 1 large, sliced
- Garlic: 4 cloves, minced
- Carrots: 4 large, peeled and cut into 2-inch pieces
- Celery: 3 stalks, cut into 2-inch pieces
- Beef broth: 2 cups (480 ml), gluten-free if needed
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp, gluten-free if needed
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Yukon Gold or Russet potatoes: 2 lbs (900 g), peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt: 1 tsp
- Black pepper: ½ tsp
- Chopped fresh parsley: Optional garnish
Instructions
- Season & Sear Roast:
- Pat the beef chuck roast dry and season all sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3 minutes per side). Transfer to the slow cooker.
- Add Vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Prepare Cooking Liquid:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Make Mashed Potatoes:
- About 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender (15–20 minutes). Drain well and return potatoes to the pot. Add butter and milk; mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed for desired consistency.
- Rest & Serve:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef. Serve pot roast and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save My kids love helping mash the potatoes, and we always share stories around the table as we eat this pot roast together.
Required Tools
Slow cooker (6-quart or larger), large skillet, chefs knife and cutting board, large pot, potato masher or ricer, measuring cups and spoons.
Allergen Information
Contains dairy (butter, milk). Gluten-free option available. Always verify labels for allergens.
Nutritional Information
Each serving contains approximately 520 calories, 23 g total fat, 36 g carbohydrates, and 44 g protein.
Save This slow cooker pot roast with mashed potatoes is sure to be a hit at your next family dinner. Cozy, flavorful, and easy to prepare.
Recipe Guide
- → What cut of beef is best for this dish?
Beef chuck roast is ideal due to its marbling and connective tissue, which slow cooking transforms into tender, flavorful meat.
- → Can I prepare the mashed potatoes ahead of time?
Yes, mashed potatoes can be made in advance and gently reheated with a splash of milk or butter to restore creaminess.
- → How can I thicken the cooking juices into a gravy?
Remove some cooking liquid, whisk with cornstarch, then stir back into the pot and cook on high for 10 minutes until thickened.
- → Is it possible to substitute any ingredients for dietary needs?
Using gluten-free beef broth and Worcestershire sauce keeps this dish gluten-free, and dairy-free alternatives for butter and milk can be used in mashed potatoes.
- → What wine pairs well with this slow-cooked beef dish?
A bold red wine such as Cabernet Sauvignon complements the rich flavors and enhances the dining experience.