Save to Pinterest A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
This slow cooker pot roast was the highlight of our family Sunday dinners. The aroma filled our home all day, and everyone gathered around the table eager for a hearty, satisfying meal.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), pat dry and seasoned
- 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
- Potatoes: 2 lbs (900 g) Yukon Gold or Russet, 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
- Chopped fresh parsley: Optional, for garnish
Instructions
- Season & Sear Roast:
- Pat beef chuck roast dry, season all sides with salt and pepper. Heat olive oil in skillet over medium-high heat. Sear the roast until browned on all sides (about 3 to 4 minutes per side). Transfer to slow cooker.
- Add Vegetables:
- Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
- Make Braising Liquid:
- In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours, or until beef is fork-tender.
- Prepare Mashed Potatoes:
- Place potatoes in a large pot, cover with cold water and 1 tsp salt. Bring to boil, reduce heat, simmer until very tender (15 to 20 minutes). Drain, return to pot, add butter and milk, mash until smooth and creamy. Season with salt and pepper, add more milk for desired consistency.
- Finish & Serve:
- Remove roast from cooker, let rest 5 minutes. Discard bay leaves. Shred or slice beef. Serve roast and vegetables over mashed potatoes, drizzle with pan juices, garnish with parsley if desired.
Save to Pinterest The kids always asked for seconds, especially when extra pan juices soaked into their mashed potatoes. Now, any family celebration calls for this meal at the center of our table.
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 (butter, milk). Worcestershire sauce may contain anchovies (fish). Gluten-free if using gluten-free beef broth and Worcestershire sauce. Always verify ingredient labels for allergens.
Nutritional Information
Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g (per serving)
Save to Pinterest Serve with a bold red wine and enjoy comfort on a plate. Leftovers reheat beautifully for another cozy meal.
Recipe FAQs
- → How do I ensure the beef is tender?
Slow cooking on low heat for 8 hours breaks down connective tissue, resulting in tender, flavorful beef.
- → Can I substitute different potatoes for mashing?
Yukon Gold or Russet potatoes work best due to their texture, offering creamy and fluffy mashed potatoes.
- → How can I thicken the pan juices into gravy?
Remove some cooking liquid, whisk in cornstarch, then stir back and cook on high for 10 minutes to thicken.
- → What herbs complement the pot roast well?
Dried thyme, rosemary, and bay leaves add aromatic depth and pair well with beef and vegetables.
- → Is it necessary to sear the beef before slow cooking?
Searing adds a rich brown crust and enhances flavor through caramelization before slow cooking.
- → Can I prepare this dish gluten-free?
Use gluten-free beef broth and Worcestershire sauce to keep the dish gluten-free.