Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
My family always requests this hearty pot roast for Sunday dinners. After trying different versions, slow cooking creates the most melt-in-your-mouth texture and the mashed potatoes make the meal extra cozy.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), trimmed if desired
- 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 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: ½ cup (120 ml), plus more as needed
- Salt (for potatoes): 1 tsp
- Black pepper (for potatoes): ½ tsp
- Chopped fresh parsley (optional): for garnish
Instructions
- Prep 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 to 4 minutes per side). Transfer to the slow cooker.
- Vegetables and Sauce:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker. 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.
- 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 to 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:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef. Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Pin it Pot roast with mashed potatoes has always brought our family together on cold evenings. The aroma fills the house and everyone gathers quickly for a warm, satisfying meal.
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
Allergen Information
Contains dairy from butter and milk. Worcestershire sauce may have fish (anchovies). Always verify ingredient labels for allergens, and use gluten-free broth and sauce if needed.
Nutritional Information (per serving)
Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g
Pin it This meal is perfect for gatherings or leftovers. The slow cooker makes prep simple so you can relax and enjoy every bite with family.
Frequently Asked Questions
- → How long should the beef roast cook for tenderness?
Cook the beef on low heat in the slow cooker for about 8 hours until it becomes fork-tender and easy to shred.
- → Can I substitute any vegetables in the dish?
Yes, carrots, celery, and onions provide classic flavor, but root vegetables like parsnips or turnips can be added for variation.
- → What type of potatoes work best for the mashed portion?
Yukon Gold potatoes offer a buttery texture, but Russet potatoes also yield creamy, fluffy mashed potatoes.
- → How can I thicken the gravy from the slow cooker?
Remove half a cup of cooking liquid, whisk it with cornstarch, then stir back and cook on high for 10 minutes to thicken.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free beef broth and Worcestershire sauce makes the dish safe for gluten-free needs.