Save It A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I first learned to make pot roast in my grandmother&s kitchen, where the slow cooker worked its magic to create tender beef and the comfort of creamy potatoes. It quickly became a favorite family meal, bringing us together every Sunday.
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: 1 tsp
- Black pepper: ½ tsp
- Chopped fresh parsley: Optional garnish
Instructions
- Season and Sear:
- Pat the beef chuck roast dry and season all sides with salt and pepper. 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 and Pour:
- 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 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.
Save It The aroma from the slow cooker fills the house every time I make this pot roast, reminding my family of cozy evenings and bringing everyone to the table eager for dinner.
Required Tools
Slow cooker (6-quart or larger), large skillet, chefs knife, cutting board, large pot, potato masher, measuring cups, and spoons.
Allergen Information
Contains dairy from butter and milk. Worcestershire sauce may contain fish. To keep gluten-free, use suitable broth and sauce, and check all labels.
Nutritional Information
Each serving contains about 520 calories, 23 g fat, 36 g carbohydrates, and 44 g protein.
Save It This slow cooker pot roast is perfect for meal prep and tastes even better the next day. Gather your loved ones and enjoy this classic comfort dish together.
Common Questions About Recipes
- → What cut of beef works best?
Chuck roast is ideal thanks to its marbling which results in tender, flavorful meat after slow cooking.
- → Can I make this dairy-free?
Substitute plant-based butter and milk for the mashed potatoes to create a dairy-free version.
- → How can I make the gravy thicker?
Whisk cornstarch into hot liquid from the cooker, then stir back and cook on high for 10 minutes.
- → Is this dish gluten-free?
Use gluten-free beef broth and Worcestershire sauce for a naturally gluten-free meal.
- → Can I add wine for flavor?
Replace half a cup of broth with red wine to deepen the flavor of the sauce and meat.
- → What's the best potato for mashing?
Yukon Gold potatoes offer creamy texture, while Russet potatoes yield a fluffy consistency.