Pin A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
This pot roast has been a family favorite for years and always brings everyone to the table with a smile.
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 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
- 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
- Step 1:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Step 2:
- 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.
- Step 3:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Step 4:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
- Step 5:
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Step 6:
- About 40 minutes before serving, prepare the mashed potatoes 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.
- Step 7:
- Remove the roast from the slow cooker and let rest for 5 minutes Discard bay leaves Shred or slice the beef.
- Step 8:
- Serve pot roast and vegetables over a bed of mashed potatoes Drizzle with pan juices and garnish with fresh parsley if desired.
Pin Our family gathers every Sunday to enjoy this meal, sharing stories and laughter around the table.
Required Tools
Slow cooker (6-quart or larger), large skillet, chef's 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 This slow cooker pot roast is perfect for meal prep or a comforting dinner any day of the week.
Recipe Questions
- → What cut of beef is best for slow cooking?
Beef chuck roast is ideal for slow cooking due to its marbling and connective tissues, which break down, creating tender, flavorful meat.
- → How do I achieve creamy mashed potatoes?
Use Yukon Gold or Russet potatoes boiled until tender, then mash with butter and whole milk until smooth and creamy, adjusting milk for consistency.
- → Can I make the gravy thicker?
Yes, remove some cooking liquid, whisk with cornstarch, and stir back into the slow cooker. Cook on high for 10 minutes to thicken the gravy.
- → Is it necessary to sear the beef before slow cooking?
Searing the beef develops a rich, caramelized crust, enhancing flavor and sealing in juices before slow cooking.
- → What herbs complement this beef and vegetable dish?
Thyme, rosemary, and bay leaves add aromatic depth and complement the savory profile of the beef and vegetables.
- → Can red wine be used in place of broth?
Yes, substituting part of the broth with red wine like Cabernet Sauvignon adds richness and complexity to the dish.