Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I made this pot roast for a weekend gathering, and everyone loved the way the beef turned out so tender after slow cooking all day. The mashed potatoes perfectly soaked up the savory gravy.
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, for garnish
Instructions
- Season and Sear Beef:
- Pat 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:
- Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix and Pour Sauce:
- In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours or until beef is fork-tender.
- Prepare 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 very tender (15 & 20 minutes). Drain, return potatoes to pot, add butter and milk; mash until creamy. Season with salt and pepper. Add more milk for desired consistency.
- Finish Beef:
- Remove roast from slow cooker and rest for 5 minutes. Discard bay leaves. Shred or slice beef.
- Serve:
- Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save This pot roast recipe has become a staple at our family gatherings, especially during cold weather when comfort food is at its best.
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). Always check broth and sauce labels for gluten and fish allergens.
Nutritional Information
Per serving: 520 calories, 23 g fat, 36 g carbohydrates, 44 g protein
Save Enjoy this slow cooker pot roast for a cozy meal that brings everyone together. Leftovers are great the next day, too!
Recipe FAQ Section
- → How do I ensure the beef stays tender?
Use chuck roast and slow cook on low for eight hours until the beef becomes fork-tender. Searing the meat first helps retain juices.
- → Can I make this dish gluten-free?
Select gluten-free beef broth and Worcestershire sauce, and always verify labels to avoid hidden gluten sources.
- → Which potato variety works best?
Yukon Gold potatoes yield rich, creamy texture, but Russet potatoes also mash well for a fluffier consistency.
- → How do I make the gravy thicker?
Remove some cooking liquid, mix with cornstarch, and stir back into the slow cooker. Cook on high until thickened.
- → What wine pairs well with this meal?
Bold reds like Cabernet Sauvignon complement the flavors and add depth when served alongside this hearty dish.
- → Can I prepare mashed potatoes ahead of time?
Yes, mashed potatoes can be made ahead and gently reheated, adding extra milk if needed for creamy consistency.