Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember making this pot roast for a Sunday family dinner & the aroma filled our home all day. The tenderness of the beef & creamy potatoes turned an ordinary evening into a cozy meal everyone looked forward to.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), provides tender, juicy meat after slow cooking
- Kosher salt: 1 tbsp, enhances flavor
- Black pepper: 1 tsp, for seasoning
- 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: 3 stalks, cut into 2 inch pieces
- Beef broth: 2 cups (480 ml), use gluten-free if needed
- Tomato paste: 2 tbsp, adds depth to the gravy
- 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, for mashed potatoes
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt for potatoes: 1 tsp
- Black pepper for potatoes: ½ tsp
- Chopped parsley (optional): fresh, for garnish
Instructions
- Prepare and season 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 heat. Sear the roast on all sides until browned (about 3 minutes per side). Transfer to the slow cooker.
- Add vegetables:
- Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix liquid and pour:
- 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.
- Mashed potatoes prep:
- About 40 minutes before serving, place potatoes in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender (15 to 20 minutes).
- Mash potatoes:
- Drain well and return potatoes to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed for desired consistency.
- Finish roast:
- Remove roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef as desired.
- Serve:
- Plate pot roast and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save Gathering around this meal, my kids love to help mash the potatoes and sprinkle parsley on top—it turns dinner into a family affair.
Required Tools
You will need a slow cooker (6 quart or larger), a large skillet, chefs knife, cutting board, large pot, potato masher or ricer, and measuring cups and spoons for preparation.
Allergen Information
This recipe contains dairy (butter, milk) and potentially fish via Worcestershire sauce. Gluten-free if gluten-free broth and sauce are used; always check labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g fat, 36 g carbohydrates, 44 g protein. Nutrition may vary depending on ingredient choices.
Save Try this slow cooker pot roast for your next Sunday dinner—it&s sure to become a comfort food family favorite.
Recipe Help
- → What cut of beef is best for slow cooking?
Beef chuck roast is ideal due to its marbling and connective tissues, which break down during long cooking, resulting in tender meat.
- → How do I achieve tender vegetables in slow cooking?
Add vegetables like carrots, onions, and celery around the meat early, allowing them to soften and absorb flavors over several hours.
- → Can I use different potatoes for the mashed side?
Yes, Yukon Gold potatoes yield creamy, buttery mash, while Russet potatoes provide a fluffy texture; both work well.
- → How can I thicken the cooking liquid into gravy?
Remove some liquid, whisk with cornstarch, then stir back in and cook on high for about 10 minutes until thickened.
- → Is it possible to enhance the flavor with wine?
Substituting half a cup of beef broth with red wine, such as Cabernet Sauvignon, adds richness to the flavor profile.