Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
This recipe has been a family favorite for years and always brings comfort on chilly evenings.
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: ½ cup (120 ml), plus more as needed
- Salt: 1 tsp
- Black pepper: ½ 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 Sharing this meal always brings the family together around the dinner table for warm conversation and laughter.
Notes
Red wine can be substituted for part of the broth to enhance flavor. Yukon Gold potatoes create creamier mashed potatoes, but Russet work well too.
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 butter milk Worcestershire sauce may contain anchovies fish Gluten-free if using gluten-free broth and Worcestershire sauce Always verify ingredient labels for allergens.
Save This slow cooker pot roast recipe is the perfect cozy meal for any day and guarantees leftovers everyone will love.
Recipe Questions & Answers
- → How do I ensure the beef stays tender?
Slow cooking the beef for 8 hours on low allows the connective tissues to break down, resulting in a tender, juicy roast.
- → Can I substitute vegetables in this dish?
Yes, carrots, celery, and onions are traditional, but you can add parsnips or turnips for additional flavor and texture.
- → What type of potatoes work best for mashing?
Yukon Gold potatoes create a creamy texture with a buttery flavor, but Russet potatoes also mash well and yield fluffy results.
- → How can I thicken the cooking liquid for gravy?
Remove half a cup of the cooking liquid, whisk it with cornstarch, then stir it back and cook on high until thickened.
- → Is it possible to use the slow cooker liquid for sauce?
Yes, the slow cooker liquid becomes a rich, savory jus perfect for drizzling over the beef and mashed potatoes.
- → Can I prepare this dish gluten-free?
Using gluten-free beef broth and Worcestershire sauce ensures the dish remains gluten-free without sacrificing flavor.