Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
Making pot roast in the slow cooker was a game-changer for my busy weekends. I love how simple it is to let the aroma fill the house as everything cooks to perfection while you enjoy time with family.
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 stalks: 3, 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
- Optional garnish: Chopped fresh parsley
Instructions
- Season and Sear the 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 to 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 and Pour 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:
- Cover and cook on low for 8 hours, or until the 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 potatoes are very tender (15 to 20 minutes). Drain well and return potatoes to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper. Add more milk if needed for desired consistency.
- Rest and Slice the Beef:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef.
- Serve:
- Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with parsley if desired.
Save Every winter, my kids ask for this pot roast after a long day at school. Sharing it around the table brings back memories of my grandmother's kitchen and everyone smiling for seconds.
Required Tools
Slow cooker (6 quart or larger), large skillet, chefs knife, cutting board, large pot, potato masher or ricer, measuring cups and spoons
Allergen Information
Contains dairy (butter, milk). Worcestershire sauce may contain anchovies (fish). Always verify ingredient labels for allergens.
Nutritional Information
Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g (per serving)
Save Serve this comforting pot roast for cozy gatherings or a special Sunday dinner. Leftovers make fantastic sandwiches the next day.
Kitchen Guide
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling and texture, which becomes tender when slow-cooked low and slow.
- → Can I use Russet potatoes instead of Yukon Gold?
Yes, Russet potatoes work well, offering a fluffy texture in the mashed potatoes, though Yukon Gold yields a creamier finish.
- → How can I thicken the gravy?
Remove some cooking liquid, whisk it with cornstarch, then stir it back and cook on high for 10 minutes to thicken.
- → Is it possible to add red wine for flavor?
Substitute half a cup of broth with red wine like Cabernet Sauvignon to enhance richness in the sauce.
- → What herbs complement the pot roast?
Dried thyme, rosemary, and bay leaves provide aromatic depth and balance the savory flavors perfectly.