Save Pin A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
One of my favorite memories is coming home after a long day to the aroma of pot roast simmering in the slow cooker. It always reminds me of cozy Sunday dinners with my family.
Ingredients
- Beef chuck roast: 3 lbs, pat dry
- Kosher salt: 1 tbsp, season meat
- Black pepper: 1 tsp, season meat
- Olive oil: 2 tbsp, for searing
- 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, use 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, peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (plus more as needed)
- Salt: 1 tsp
- Black pepper: ½ tsp
- Optional garnish: Chopped fresh parsley
Instructions
- Season and Sear Beef:
- Pat the 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:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Prepare Cooking Liquid:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
- Slow Cook Roast:
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Make 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 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.
- Finish and Serve:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef. Serve pot roast and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save Pin Our kids always ask for seconds when this pot roast is on the table, and even picky eaters go back for more mashed potatoes every time.
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 fish. Always verify ingredient labels if you have dietary concerns.
Nutritional Information (per serving)
Calories: 520. Total Fat: 23 g. Carbohydrates: 36 g. Protein: 44 g.
Save Pin This pot roast with mashed potatoes is always a crowd-pleaser and makes wonderful leftovers. Enjoy the comfort and flavor any day of the week.
Recipe FAQs
- → How do I ensure the beef is tender?
Slow cooking at low heat for 8 hours allows the beef chuck roast to break down gradually, becoming tender and juicy.
- → What vegetables are used with the roast?
Carrots, celery, and onion are cooked alongside the beef, adding depth and sweetness to the gravy.
- → Can I make the mashed potatoes creamier?
Adding more butter or milk while mashing helps achieve a smoother, creamier texture.
- → What can I use to thicken the gravy?
Whisking cornstarch with some cooking liquid and simmering briefly will thicken the gravy nicely.
- → Is there a suggested wine pairing?
A bold red wine like Cabernet Sauvignon complements the rich flavors of the beef and gravy.