Pin A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
This dish has become a family favorite, reminding me of cozy Sunday dinners filled with warmth and comfort.
Ingredients
- 3 lbs (1.4 kg) beef chuck roast: main protein for the pot roast
- 1 tbsp kosher salt: for seasoning
- 1 tsp black pepper: for seasoning
- 2 tbsp olive oil: for searing
- 1 large onion, sliced: adds sweetness and aroma
- 4 cloves garlic, minced: enhances flavor
- 4 large carrots, peeled and cut into 2 inch pieces: for texture and sweetness
- 3 celery stalks, cut into 2 inch pieces: adds depth to flavor
- 2 cups (480 ml) beef broth (gluten free if needed): for cooking liquid
- 2 tbsp tomato paste: adds richness
- 1 tbsp Worcestershire sauce (gluten free if needed): for umami
- 1 tsp dried thyme: herb seasoning
- 1 tsp dried rosemary: herb seasoning
- 2 bay leaves: for aroma
- 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cut into chunks: for mashed potatoes
- 4 tbsp unsalted butter: for creamy mashed potatoes
- ½ cup (120 ml) whole milk (plus more as needed): for mashing potatoes
- 1 tsp salt: seasoning for potatoes
- ½ tsp black pepper: seasoning for potatoes
- Chopped fresh parsley: optional garnish
Instructions
- Step 1:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Step 2:
- 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.
- Step 3:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Step 4:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
- Step 5:
- Cover and cook on low for 8 hours, or until the beef is fork tender.
- Step 6:
- About 40 minutes before serving prepare the mashed potatoes 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 mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed for desired consistency.
- Step 7:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef.
- Step 8:
- Serve pot roast and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Pin 
This recipe always brings everyone to the table sharing stories and laughter making memorable family moments.
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
Pin This slow cooker pot roast is the perfect comforting meal that makes any day special.
Recipe Questions & Answers
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling and connective tissue, which break down into tender, flavorful meat during slow cooking.
- → How can I thicken the gravy?
Remove some cooking liquid and whisk in cornstarch, then stir it back and cook on high for 10 minutes to thicken.
- → Can I substitute the vegetables?
Yes, root vegetables like parsnips or turnips can be used to add different flavors and textures.
- → What is the best way to ensure creamy mashed potatoes?
Use Yukon Gold potatoes for a buttery texture, and mash with warm milk and butter until smooth, adding milk gradually.
- → How long should the beef rest after cooking?
Allow the beef to rest for about 5 minutes after slow cooking to let juices redistribute for optimal tenderness.