Save to Pinterest A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
The first time I made this slow cooker pot roast for my family, the aroma filled our home and everyone was excited to sit down together. The roast was so tender, and the mashed potatoes soaked up all the delicious gravy.
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: 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 (Yukon Gold or Russet): 2 lbs (900 g), peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt (for potatoes): 1 tsp
- Black pepper (for potatoes): ½ tsp
- Chopped fresh parsley: optional garnish
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 until browned on all sides, about 3 to 4 minutes per side. Transfer to the slow cooker.
- Add Vegetables:
- Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
- Make the Sauce:
- Whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves together. Pour over the roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Begin Mashed Potatoes:
- About 40 minutes before serving, place potatoes in a large pot, cover with cold water, and add 1 tsp salt.
- Boil and Mash:
- Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 to 20 minutes. Drain well and return to the pot. Add butter and milk; mash until smooth and creamy. Season with salt and pepper. Add more milk for desired consistency if needed.
- Finish Pot Roast:
- Remove roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice beef.
- Serve:
- Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save to Pinterest This pot roast has become a Sunday tradition; my kids look forward to helping whip the potatoes and everyone always wants a second helping.
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). 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 This pot roast is pure comfort food. Leftovers reheat beautifully for another easy meal!
Common Recipe Questions
- → What cut of beef works best?
Beef chuck roast is ideal for slow cooking, yielding tender, flavorful results.
- → Can I make this gluten-free?
Yes, use gluten-free beef broth and Worcestershire sauce to keep the dish gluten-free.
- → Which potatoes are best for creamy mashed potatoes?
Yukon Gold potatoes provide a buttery texture, but Russet potatoes also work well.
- → How can I thicken the gravy?
Remove ½ cup cooking liquid, mix with 1 tbsp cornstarch, return to slow cooker, and cook on high for 10 minutes.
- → Can I add wine for flavor?
Substitute ½ cup of beef broth with red wine for a deeper, richer taste.
- → Is dairy required in the mashed potatoes?
Traditional preparation uses butter and milk, but plant-based alternatives can be substituted as desired.