Save to Pinterest 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 pot roast for my family. The aroma filled the house all day and everyone gathered in the kitchen, eager to dig into the hearty meal. It truly brings warmth and comfort to our table, especially during 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: 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 as needed
- Salt: 1 tsp
- Black pepper: ½ tsp
- Optional garnish: Chopped fresh parsley
Instructions
- Season & Sear:
- Pat beef chuck roast dry and season all sides with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear roast on all sides until browned (about 3 to 4 minutes per side). Transfer to slow cooker.
- Vegetables:
- Add onion, garlic, carrots, and celery around roast in slow cooker.
- Gravy Prep:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast and vegetables.
- Slow Cook:
- Cover and cook on low for 8 hours, or until beef is fork-tender.
- Mashed Potatoes:
- About 40 minutes before serving, place potatoes in a large pot, cover with cold water, and 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 pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed for desired consistency.
- Rest & Shred:
- Remove roast from slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice beef.
- Serve:
- Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save to Pinterest It's always a treat to share this dish during the holidays. The kids love helping mash the potatoes, and everyone enjoys feasting around the table together.
Required Tools
Slow cooker (6-quart or larger), large skillet, 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. Gluten-free if using gluten-free broth and sauce. Always check labels for allergens.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, 44 g protein.
Save to Pinterest This pot roast is ideal for making ahead and reheats beautifully. Pair leftovers with fresh rolls for an easy next-day meal.
Ask About This Recipe
- → How do I ensure the beef stays tender?
Searing the beef before slow cooking locks in juices, and cooking it on low for several hours breaks down connective tissues, resulting in tender meat.
- → Can I substitute the Yukon Gold potatoes?
Yes, Russet potatoes also yield creamy mashed potatoes, though Yukon Golds provide a richer, buttery texture.
- → How to thicken the gravy from cooking liquid?
Remove some cooking liquid, whisk in cornstarch, then stir back into the cooker and cook on high until thickened.
- → What herbs complement this slow-cooked dish?
Thyme and rosemary are used to enhance the broth's flavor, adding herbal depth to the meat and vegetables.
- → Is it necessary to remove bay leaves before serving?
Yes, bay leaves should be discarded after cooking as they are tough and not pleasant to eat.