Save to Pinterest 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 pot roast in the slow cooker. Filling my kitchen with that savory aroma all day always made dinner feel extra special & cozy.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), well-marbled for tenderness
- 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 (for potatoes)
- Black pepper: ½ tsp (for potatoes)
- Optional garnish: Chopped fresh parsley
Instructions
- Prepare the beef:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear the roast:
- Heat olive oil in a large skillet over medium-high. Sear the roast on all sides until browned (about 3 & 4 minutes per side). Transfer to the slow cooker.
- Add vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix liquids:
- Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves in a bowl. Pour over the roast and vegetables.
- Slow cook:
- Cover and cook on low for 8 hours until beef is fork-tender.
- Make mashed potatoes:
- About 40 minutes before serving, place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to boil, simmer until very tender (15 & 20 minutes), drain. Add butter and milk, mash until smooth and creamy. Season with salt and pepper. Add more milk if needed.
- Finish and serve:
- Remove roast, let rest 5 minutes. Discard bay leaves. Shred or slice beef. Serve roast and veggies on a bed of mashed potatoes, drizzle with juices, and garnish with parsley if desired.
Save to Pinterest This pot roast reminds me of Sunday dinners at my grandparents house. Everyone would crowd around the table & there was never a bite left!
Required Tools
You will need a slow cooker (6-quart or larger), a large skillet, a chefs knife, a cutting board, a large pot, and a potato masher or ricer.
Allergen Information
This recipe contains dairy from the butter and milk. Worcestershire sauce may contain anchovies (fish). For gluten-free, use gluten-free broth and Worcestershire. Always verify labels.
Nutritional Information
Each serving provides roughly 520 calories, 23 grams of fat, 36 grams of carbohydrates, and 44 grams of protein.
Save to Pinterest Enjoy this heartwarming meal with family or friends. Pot roast and creamy potatoes are always a crowd-pleaser.
Recipe Questions & Answers
- → What cut of beef is best for slow cooking?
Beef chuck roast is ideal due to its marbling and connective tissue that break down during slow cooking, creating tender, flavorful meat.
- → Can I use different potatoes for mashing?
Yes, Yukon Gold potatoes give a creamy, buttery texture, while Russet potatoes yield a fluffier mash; both work well.
- → How do I thicken the gravy from the slow cooker?
Remove some cooking liquid, whisk in cornstarch, and simmer on high for 10 minutes to achieve a thicker consistency.
- → Are there substitutions for beef broth to vary flavor?
Red wine can replace part of the broth for a deeper, richer taste that complements the beef and vegetables.
- → How long should the beef rest after cooking?
Letting the roast rest for about 5 minutes allows juices to redistribute, ensuring moist and tender slices.