Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I first made this pot roast on a chilly weekend when my family craved something warm and filling. The aroma filled our home and brought everyone to the kitchen before dinner was even served.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), perfect for slow cooking
- Kosher salt: 1 tbsp, for seasoning
- Black pepper: 1 tsp, freshly ground
- Olive oil: 2 tbsp, 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, for depth
- 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 chunked
- 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
- Garnish: Chopped fresh parsley (optional)
Instructions
- Season and Sear Roast:
- Pat beef chuck roast dry and season all sides with kosher salt and black pepper. Sear in olive oil over medium-high heat until browned on all sides. Transfer to slow cooker.
- Add Vegetables:
- Arrange onion, garlic, carrots, and celery around the beef in the slow cooker.
- Prepare Cooking Liquid:
- Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour over meat and vegetables.
- Slow Cook:
- Cover pot and cook on low setting for 8 hours until beef is very tender.
- Make Mashed Potatoes:
- About 40 minutes before serving, boil peeled and chunked potatoes with salt until soft. Drain, return potatoes to pot, and mash with butter and milk. Season with salt and pepper. Add extra milk for creaminess if desired.
- Serve:
- Let beef rest briefly after removing from slow cooker. Discard bay leaves. Slice or shred beef. Serve alongside vegetables over mashed potatoes. Drizzle with pan juices and garnish with parsley if desired.
Save This dish always reminds me of cozy Sundays where we gathered around the table, laughing and savoring each comforting bite.
Required Tools
Slow cooker, large skillet, cutting board and chefs knife, large pot, potato masher, measuring cups and spoons
Allergen Information
Contains dairy from butter and milk. Worcestershire sauce may contain anchovies. Gluten-Free option available if using certified gluten-free broth and sauce; always check ingredient labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, 44 g protein.
Save This slow cooker pot roast creates a wonderful aroma that fills your home and guarantees satisfied smiles at the dinner table.
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 tissue, which break down into tender, flavorful meat over low heat.
- → How do I ensure the potatoes are creamy and smooth?
Use Yukon Gold or Russet potatoes, boil until very tender, then mash with butter and milk, adjusting liquid for desired creaminess.
- → Can I prepare the dish ahead of time?
Yes, the beef and vegetables can be slow-cooked earlier and refrigerated. Reheat gently before serving with freshly mashed potatoes.
- → How can I thicken the cooking liquid for gravy?
Remove half a cup of the liquid, whisk in cornstarch, then stir back into the cooker and simmer on high for 10 minutes until thickened.
- → What herbs enhance the flavor during slow cooking?
Dried thyme, rosemary, and bay leaves impart a fragrant, earthy aroma that complements the beef and vegetables perfectly.