Pin It A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I still remember the first time I made this slow cooker pot roast on a chilly Sunday. The house filled with the savory aroma and my family kept asking when dinner would be ready. It quickly became our go-to meal during busy weeks because the prep is simple and the results are always delicious.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), gives a tender and flavorful result
- Kosher salt: 1 tbsp, for seasoning
- Black pepper: 1 tsp, freshly ground
- Olive oil: 2 tbsp, for searing the meat
- Onion: 1 large, sliced
- Garlic: 4 cloves, minced
- Carrots: 4 large, peeled and cut into 2-inch pieces
- Celery stalks: 3, 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
- Potatoes: 2 lbs (900 g) Yukon Gold or Russet, peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt: 1 tsp, for potatoes
- Black pepper: ½ tsp, for potatoes
- Optional garnish: Chopped fresh parsley
Instructions
- Season and Sear the Beef:
- 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 3–4 minutes per side). Transfer to the slow cooker.
- Add Vegetables and Liquid:
- Add sliced onion, garlic, carrots, and celery around the roast in the slow cooker. 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.
- Finish and 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.
Pin It Gathering around this pot roast reminds us of family dinners at grandma's. Everyone grabs a fork for fluffy mashed potatoes and slow-cooked beef, sharing stories over the comfort-filled meal.
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). Worcestershire sauce may contain anchovies (fish). Gluten-free if using gluten-free beef broth and Worcestershire sauce. Always verify ingredient labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, 44 g protein
Pin It For a finishing touch, sprinkle parsley on top and spoon extra gravy over the mashed potatoes. This meal is sure to become a comforting favorite at your table.
Recipe Questions & Answers
- → How do I achieve tender beef in this dish?
Slow cooking the beef chuck roast at a low temperature for 8 hours breaks down connective tissues, resulting in tender, flavorful meat.
- → Can I use different potatoes for the mashed side?
Yes, Yukon Gold or Russet potatoes work well. Yukon Gold yields creamier mashed potatoes, while Russets offer a fluffier texture.
- → How can I thicken the gravy from the cooking liquids?
Remove some cooking liquid, whisk it with cornstarch, then stir back into the slow cooker and cook on high for 10 minutes to thicken.
- → Is it necessary to sear the roast before slow cooking?
Searing the roast adds depth of flavor and helps lock in juices, but you can skip this step for convenience.
- → What herbs enhance the flavor of the roast?
Dried thyme, rosemary, and bay leaves infuse the roast with aromatic, earthy notes during slow cooking.
- → Can I substitute red wine for broth?
Yes, replacing half the broth with red wine like Cabernet Sauvignon adds richness and complexity to the dish.