Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I love preparing this pot roast on chilly weekends: it fills the house with a wonderful aroma and always brings the family together for a cozy meal.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), provides tender meat when slow-cooked
- Kosher salt: 1 tbsp, for seasoning
- Black pepper: 1 tsp, adds mild heat
- Olive oil: 2 tbsp, used for searing
- 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, adds depth
- 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: 1 tsp (for potatoes)
- Black pepper: ½ tsp (for potatoes)
- Optional garnish: Chopped fresh parsley
Instructions
- Season and Sear Beef:
- Pat roast dry and season with kosher salt and black pepper. Sear all sides in olive oil over medium-high heat until browned (3 to 4 minutes per side); transfer to slow cooker.
- Add Vegetables:
- Place onion, garlic, carrots, and celery around the beef in the slow cooker.
- Add Liquid and Herbs:
- Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour mixture over the roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours, until beef is fork-tender.
- Prepare Mashed Potatoes:
- About 40 minutes before serving, cover potatoes with cold water in a large pot and add salt. Bring to a boil, simmer until tender (15 to 20 minutes), drain and return to pot, add butter and milk and mash until creamy. Season with salt and pepper: add more milk for desired consistency.
- Finish Pot Roast:
- Remove roast, rest for 5 minutes, discard bay leaves, then shred or slice beef.
- Serve:
- Serve beef and vegetables over mashed potatoes, drizzle with pan juices and garnish with parsley if desired.
Save This recipe is especially meaningful to our family: it's my grandmother's favorite comfort meal for relaxing Sunday dinners, and everyone looks forward to gathering around the table for second helpings.
Required Tools
You'll need a slow cooker (6-quart or larger), a large skillet, chef knife and cutting board, a large pot, potato masher or ricer, and measuring cups and spoons for easy prep and serving.
Allergen Information
This dish contains dairy (butter, milk): always verify labels for allergens in broth and Worcestershire sauce if you require gluten-free or fish-free options.
Nutritional Information
Each serving provides about 520 calories, with 23 g total fat, 36 g carbohydrates, and 44 g protein—a balanced main dish for most diets.
Save Drizzle any extra pan juices over the plated roast and potatoes before serving. Enjoy leftovers the next day for a tasty lunch.
Recipe FAQs
- → What cut of beef is best for slow cooking?
Beef chuck roast is ideal for slow cooking due to its marbling and connective tissues that break down, resulting in tender, flavorful meat.
- → How do I achieve creamy mashed potatoes?
Use Yukon Gold or Russet potatoes boiled until tender, then mash with butter and milk, adjusting the liquid for smooth, creamy texture.
- → Can I prepare this dish ahead of time?
Yes, slow cooking can be done in advance, and the pot roast often tastes even better after resting overnight in the refrigerator.
- → How do I thicken the gravy from the cooking liquid?
Remove some cooking liquid, whisk it with cornstarch, then stir back into the slow cooker and cook on high for 10 minutes for a thicker gravy.
- → What herbs complement the slow-cooked pot roast?
Dried thyme, rosemary, and bay leaves add aromatic flavors that enhance the richness of the beef and vegetables.