Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I still remember the first time I made this slow cooker pot roast on a chilly weekend. The aroma filled the house, and every bite was savory perfection. It has become our reliable go-to for both casual dinners and special occasions.
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 stalks: 3, 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: 2 lbs (900 g) Yukon Gold or Russet, peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt: 1 tsp (plus more to taste)
- Black pepper: ½ tsp
- Optional garnish: Chopped fresh parsley
Instructions
- Season and Sear Beef:
- Pat beef chuck roast dry. Season all sides with salt and pepper. Sear roast in olive oil over medium-high heat until browned on each side (about 3 to 4 minutes per side). Transfer to slow cooker.
- Add Vegetables:
- Arrange onion, garlic, carrots, and celery around roast in slow cooker.
- Make Gravy Mixture:
- Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast and vegetables.
- Cook:
- Cover and cook on low for 8 hours, or until beef is fork-tender.
- Mashed Potatoes:
- About 40 minutes before serving, place potatoes in large pot. Cover potatoes with cold water. Add 1 tsp salt. Bring to boil, reduce heat, and simmer until potatoes are very tender (15 to 20 minutes). Drain potatoes and return to pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper. Add more milk if needed for desired texture.
- Serve:
- Remove roast and let rest for 5 minutes. Discard bay leaves. Shred or slice beef. Serve beef and vegetables over mashed potatoes. Drizzle with pan juices and garnish with chopped parsley if desired.
Save This dish always brings back memories of quiet family Sundays where everyone gathered around the table eagerly awaiting a warm and wholesome meal.
Required Tools
Slow cooker, 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 include anchovies (fish). Use gluten-free broth and sauce for gluten-free diet. Check ingredient labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g fat, 36 g carbohydrates, 44 g protein
Save Serve immediately and garnish with parsley for a beautiful finish. Enjoy this comforting favorite for any occasion.
Recipe Questions
- → What cut of beef is best for slow cooking?
Beef chuck roast is ideal for slow cooking due to its marbling and texture, yielding tender, flavorful results.
- → Can I make this gluten-free?
Yes, use gluten-free beef broth and Worcestershire sauce, and verify labels to ensure all components are gluten-free.
- → Which potatoes work best for mashing?
Yukon Gold potatoes offer creamy, buttery texture; Russet potatoes also work well for smooth, fluffy mashed potatoes.
- → How do I achieve thicker gravy?
Remove half a cup liquid, whisk with cornstarch, return to slow cooker, and cook on high for 10 minutes to thicken.
- → Can I add wine for extra flavor?
Red wine can replace part of the broth for richer flavor; Cabernet Sauvignon is a great pairing for serving.
- → Is this dish suitable for meal prep?
Yes, leftovers store well and can be reheated, making it excellent for meal prep or next-day lunches.