Pin A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember the first chilly weekend I tried this recipe: the hearty aroma filled my home and made everyone eagerly anticipate dinnertime. It always brings warmth and nostalgia, especially when shared with family or friends.
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
- 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 (for potatoes): 1 tsp
- Black pepper (for potatoes): ½ tsp
- Optional garnish: Chopped fresh parsley
Instructions
- Prep and Season the Beef:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear the Roast:
- 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.
- Mix Liquid Ingredients:
- 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 (15–20 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 the Roast:
- 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 a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Pin 
Sharing this meal with my family always sparks stories of comfort and togetherness. The leftovers rarely last, especially when everyone goes for seconds!
Required Tools
Recommended tools include a slow cooker (6-quart or larger), large skillet, chefs knife, cutting board, large pot, potato masher or ricer, and measuring cups and spoons.
Allergen Information
This recipe contains dairy from butter and milk, and anchovies in Worcestershire sauce. It can be made gluten-free with the right broth and sauce choices—always check labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, and 44 g protein.
Pin This pot roast is sure to be a family favorite and makes hearty leftovers. Serve with your favorite veggies and enjoy comfort in every bite.
Recipe Questions & Answers
- → How do I ensure the beef is tender?
Cook the beef on low heat for 8 hours to allow the connective tissues to break down, resulting in a tender, fork-ready texture.
- → What type of potatoes work best for the mashed side?
Yukon Gold potatoes provide a creamy, buttery texture, but Russet potatoes are also suitable for smooth mashed potatoes.
- → Can I thicken the gravy?
Yes, remove some cooking liquid and whisk it with cornstarch, then stir back into the slow cooker and cook on high for 10 minutes to thicken.
- → Is it necessary to sear the beef before slow cooking?
Searing the beef creates a browned crust that enhances flavor and texture before slow cooking.
- → Are there any suitable substitutions for the broth?
Red wine can be used to replace half of the broth to add richness and depth to the dish.