Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember preparing this slow cooker pot roast for my family on chilly weekends when we wanted something warm and filling. Everyone looked forward to the aroma of beef and herbs wafting through our home all day.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), well-marbled for tenderness
- Kosher salt: 1 tbsp for seasoning meat and potatoes
- Black pepper: 1 tsp for seasoning
- Olive oil: 2 tbsp, for searing the beef
- 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 for depth of flavor
- 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 chunked
- Unsalted butter: 4 tbsp for mashed potatoes
- Whole milk: ½ cup (120 ml), plus more if needed
- Salt: 1 tsp for boiling potatoes
- Black pepper: ½ tsp for mashed potatoes
- Optional garnish: Chopped fresh parsley
Instructions
- Season and Sear Beef:
- Pat chuck roast dry and season all sides with salt and pepper. In a large skillet, heat olive oil over medium-high. Sear roast on all sides until browned (about 3 to 4 minutes each side). Transfer to slow cooker.
- Add Vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix and Pour Sauce:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour mixture over roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours 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, and simmer until tender (15 to 20 minutes). Drain and return to pot. Add butter and milk; mash until smooth and creamy. Season with salt and pepper. Add more milk for desired consistency.
- Rest, Slice, and Serve:
- Remove roast from slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice beef. Serve beef and vegetables over mashed potatoes. Drizzle with pan juices, garnish with parsley if desired.
Save Sharing this meal always brings back memories of quiet Sunday evenings, gathered around the table with my family, savoring every bite and enjoying our time 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 from butter and milk. Worcestershire sauce may include fish. Use gluten-free broth and Worcestershire sauce for a gluten-free dish. Always verify labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, 44 g protein
Save This classic pot roast and mashed potatoes recipe is pure comfort, perfect for slow Sunday suppers. The leftovers taste just as delicious the next day.
Recipe FAQ
- → How do I ensure the beef stays tender during cooking?
Choose a beef chuck roast and cook it low and slow in the slow cooker for about 8 hours, allowing the connective tissues to break down resulting in tender meat.
- → What type of potatoes work best for the creamy mash?
Yukon Gold potatoes are ideal for creamy mashed potatoes due to their buttery texture, but Russet potatoes are also a good alternative.
- → Can I make the gravy thicker?
Remove half a cup of cooking liquid, whisk it with cornstarch, then return it to the slow cooker and cook on high for 10 minutes to thicken.
- → Is it possible to add red wine to this dish?
Yes, substituting half a cup of broth with a bold red wine like Cabernet Sauvignon adds richness to the flavor profile.
- → How should I prepare the vegetables for cooking?
Slice onions, mince garlic, and cut carrots and celery into 2-inch pieces to allow even cooking and flavor infusion during the slow cooking process.
- → What is the best way to serve the dish?
Serve the tender beef and vegetables over a bed of creamy mashed potatoes, garnished with fresh parsley and drizzled with pan juices for added moisture.