Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember the first time I made this slow cooker pot roast for a Sunday dinner. The smell alone brought everyone to the kitchen, and the perfectly tender beef was an instant hit with my family.
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 (for potatoes): 1 tsp
- Black pepper (for potatoes): ½ tsp
- Chopped fresh parsley: Optional garnish
Instructions
- Season 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 3–4 minutes per side). Transfer to the slow cooker.
- Add Vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix and Pour:
- 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 Sharing this meal brings back fond memories around our dinner table. Seeing everyone reach for seconds always makes the slow cooking so worthwhile.
Required Tools
Slow cooker (6-quart or larger), large skillet, chef's 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 beef broth and Worcestershire sauce. Always verify ingredient labels for allergens.
Nutritional Information
Per serving: Calories 520, Total Fat 23 g, Carbohydrates 36 g, Protein 44 g
Save This slow cooker pot roast is sure to become a family favorite for cozy nights in. Enjoy every tender bite and savor the leftovers the next day!
Common Questions
- → What cut of beef is best for slow cooking?
Beef chuck roast is ideal due to its marbling, which breaks down during long cooking, resulting in tender, flavorful meat.
- → Can I use Russet potatoes for mashed potatoes?
Yes, Russet potatoes create fluffy mashed potatoes, though Yukon Gold offers a creamier texture and buttery flavor.
- → How do I make the gravy thicker?
Remove half a cup of cooking liquid, whisk with cornstarch, then stir back and cook on high until thickened.
- → What herbs enhance the flavor of the pot roast?
Dried thyme, rosemary, and bay leaves add aromatic depth and complement the beef and vegetables perfectly.
- → Is it necessary to sear the beef before slow cooking?
Searing the beef locks in juices and adds a rich, caramelized flavor that enhances the final dish.
- → Can I substitute the beef broth for another liquid?
Red wine can be used instead of part of the broth to add complexity and deepen the flavor.