Save to Pinterest A classic comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy served alongside creamy mashed potatoes.
This recipe has become a family favorite especially on Sunday dinners where everyone looks forward to the tender beef and creamy mashed potatoes pairing.
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
- Yukon Gold or Russet potatoes: 2 lbs (900 g) peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: 1/2 cup (120 ml) plus more as needed
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- 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 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 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.
Save to Pinterest This dish brings my family together creating wonderful memories especially during the holidays when everyone is around the table.
Nutritional Information
Per serving this recipe provides 520 calories 23 g total fat 36 g carbohydrates and 44 g protein.
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.
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
Save to Pinterest This slow cooker pot roast delivers comfort and flavor with minimal effort perfect for any busy weeknight.
Recipe FAQs
- → What cut of beef works best for this dish?
Beef chuck roast is ideal for slow cooking due to its marbling and toughness, which breaks down into tender, flavorful meat after long cooking.
- → How do I achieve creamy mashed potatoes?
Use Yukon Gold or Russet potatoes, boil until tender, then mash with unsalted butter and warm milk. Adjust milk amount to get desired creaminess.
- → Can I prepare the dish ahead of time?
Yes, slow cook the beef and vegetables, refrigerate, then reheat gently before serving. Mashed potatoes are best freshly mashed but can be warmed carefully.
- → How can I thicken the gravy?
Remove some cooking liquid, whisk in cornstarch, and stir back into the slow cooker. Cook on high for 10 minutes until thickened.
- → Are there any recommended wine pairings?
A bold red wine like Cabernet Sauvignon complements the rich flavors and tender beef beautifully.