Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I have always loved making this slow cooker pot roast for family gatherings because it brings everyone together around the table and creates delicious leftovers for the next day.
Ingredients
- Beef chuck roast (3 lbs, 1.4 kg): The main protein for the pot roast
- Kosher salt (1 tbsp): Seasoning for the beef
- Black pepper (1 tsp): Adds mild heat and flavor
- Olive oil (2 tbsp): Used to sear the roast before slow cooking
- Large onion, sliced (1): Aromatic base for the roast
- Garlic, minced (4 cloves): Adds depth of flavor
- Large carrots, peeled and cut into 2-inch pieces (4): Hearty vegetable for the roast
- Celery stalks, cut into 2-inch pieces (3): Adds earthiness and texture
- Beef broth (2 cups, 480 ml): Cooking liquid (use gluten-free if needed)
- Tomato paste (2 tbsp): Adds richness to the gravy
- Worcestershire sauce (1 tbsp): Adds depth (gluten-free if needed)
- Dried thyme (1 tsp): Herbal flavoring
- Dried rosemary (1 tsp): Complements the beef
- Bay leaves (2): For classic pot roast aroma
- Yukon Gold or Russet potatoes, peeled and cut into chunks (2 lbs, 900 g): Used for mashed potatoes
- Unsalted butter (4 tbsp): For creamy texture in mashed potatoes
- Whole milk (1/2 cup, 120 ml, plus more as needed): Adds moisture to mashed potatoes
- Salt (1 tsp): Seasoning for potatoes
- Black pepper (1/2 tsp): Adds flavor to mashed potatoes
- Optional garnish, chopped fresh parsley: For a touch of freshness
Instructions
- Prepare Beef:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear:
- In a large skillet, heat olive oil over medium high heat. Sear roast on all sides until browned (about 3 and 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 Liquids and Herbs:
- 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 and 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.
- Rest and Shred Beef:
- Remove 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 a bed of mashed potatoes. Drizzle with pan juices and garnish with parsley if desired.
Save I remember making this for a Sunday dinner and watching everyone eagerly gather in the kitchen as the aroma filled our home, making it a meal to remember.
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) and may contain fish from Worcestershire sauce. Always verify ingredients for allergies and gluten content.
Nutritional Information
Calories per serving: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g
Save This slow cooker pot roast with mashed potatoes makes any meal special and is perfect for leftovers the next day.
Kitchen Guide
- → What cut of beef is best for pot roast?
Beef chuck roast is ideal for slow cooking due to its marbling and connective tissue that breaks down into tender meat.
- → How do I ensure the meat stays moist during cooking?
Searing the beef before slow cooking seals in juices, and cooking with broth and vegetables helps maintain moisture and flavor.
- → Can I prepare the mashed potatoes ahead of time?
Mashed potatoes are best made fresh but can be prepared in advance and gently reheated with added milk or butter to restore creaminess.
- → How do I thicken the gravy made from the cooking liquid?
Remove some cooking liquid and whisk it with cornstarch before stirring it back into the pot and cooking on high until thickened.
- → Are there suitable substitutions for Worcestershire sauce?
For different flavors or dietary needs, soy sauce or tamari can be used, keeping in mind they alter the dish's profile slightly.