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 for a chilly weekend at home with family. The aroma filled the house and everyone eagerly gathered around the table for seconds.
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
- Potatoes: 2 lbs (900 g) Yukon Gold or Russet, peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (120 ml), plus more if needed
- Salt: 1 tsp
- Black pepper: ½ tsp
- Chopped fresh parsley: optional, for garnish
Instructions
- Prep the beef:
- Pat beef chuck roast dry and season all sides with salt and pepper.
- Sear the roast:
- Heat olive oil in a large skillet over medium-high. Sear beef on all sides until browned (about 3 to 4 minutes each side). Transfer to slow cooker.
- Add vegetables:
- Place onion, garlic, carrots, and celery around the beef in the slow cooker.
- Mix liquids:
- Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over beef and veggies.
- Cook:
- Cover slow cooker and cook on low for 8 hours, until beef is fork-tender.
- Prepare mashed potatoes:
- About 40 minutes before serving, place potatoes in a large pot, cover with cold water, add salt. Bring to a boil, simmer until tender (15 to 20 minutes). Drain and return to pot. Add butter and milk, mash until smooth and creamy. Season with salt and pepper; add milk as needed for consistency.
- Rest and slice:
- Remove roast from slow cooker, let rest 5 minutes. Discard bay leaves. Shred or slice beef.
- Serve:
- Serve beef and vegetables over mashed potatoes, drizzle with pan juices, garnish with fresh parsley if liked.
Save This dish always reminds me of Sunday dinners with my grandparents. The beef is so tender it practically melts in your mouth, and everyone loves the creamy potatoes.
Required Tools
Slow cooker (6-quart or larger), large skillet, chefs knife, 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 check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g
Save This recipe brings warmth and nostalgia to any dinner table. Serve with a sprinkle of fresh parsley for a beautiful finish.
Kitchen Questions
- → How do I ensure the beef is tender?
Slow cooking on low heat for 8 hours allows the connective tissue to break down, resulting in a tender, flavorful roast.
- → Can I substitute the beef broth?
Yes, water or vegetable broth can be used, though beef broth adds richer depth to the dish's flavor.
- → What’s the best type of potato for creamy mashed potatoes?
Yukon Gold potatoes are ideal for buttery, creamy texture, but Russet potatoes also mash well.
- → How can I thicken the cooking liquid for gravy?
Remove some liquid, whisk with cornstarch, then stir back and cook on high for 10 minutes to thicken.
- → Is it necessary to sear the beef before slow cooking?
Searing locks in flavor and creates a deeper taste by caramelizing the meat's surface before slow cooking.