Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I still remember when I first made this pot roast on a chilly Sunday. The house filled with cozy aromas all day while the slow cooker did its magic, and my family gathered eagerly around the table to dig in.
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 (plus more to taste)
- Black pepper: ½ tsp
- Chopped fresh parsley: for garnish (optional)
Instructions
- Prepare the roast:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear the beef:
- 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.
- Make the gravy:
- 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 and serve:
- 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 a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save One memorable evening, my son requested seconds, eager for more mashed potatoes and gravy. Gathered together, we swapped stories and savored every bite.
Required Tools
Use a 6-quart slow cooker, large skillet, chefs knife and cutting board, large pot, potato masher or ricer, and measuring cups and spoons for perfect results.
Allergen Information
This dish contains dairy from butter and milk. Worcestershire sauce may contain anchovies (fish). Gluten-free if using suitable broth and sauce—always check labels for allergens.
Nutritional Information
Each serving provides about 520 calories, 23 g total fat, 36 g carbohydrates, and 44 g protein, making it a hearty main dish for dinner.
Save This slow cooker pot roast is sure to warm up any family meal. Make it once and it will become a trusted favorite at your dinner table.
Recipe FAQ
- → What cut of beef works best for this dish?
Beef chuck roast is ideal because its marbling breaks down during slow cooking, resulting in tender and flavorful meat.
- → Can I make the gravy thicker?
Yes, remove some cooking liquid, whisk it with cornstarch, and simmer it until thickened to enhance the gravy’s texture.
- → What potatoes are best for creamy mashed potatoes?
Yukon Gold potatoes produce a smooth, buttery mash, but Russet potatoes also yield excellent creamy results.
- → How can I add richer flavor to the broth?
Substituting part of the broth with red wine, such as Cabernet Sauvignon, adds depth and complexity to the dish.
- → Is this dish gluten-free?
It can be gluten-free if you use beef broth and Worcestershire sauce labeled gluten-free; always check ingredient labels.