Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I have fond memories of making this pot roast for cozy weekend gatherings—the aroma filling the house all day. Every time, the tender beef and creamy potatoes bring everyone together around the table.
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
- Chopped fresh parsley: optional, for garnish
Instructions
- Season the beef:
- Pat the 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 heat. Sear roast on all sides until browned (about 3–4 minutes per side). Transfer to slow cooker.
- Add vegetables:
- Place onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix broth and seasonings:
- 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.
- Prepare mashed potatoes:
- 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 tender (15–20 minutes). Drain and return to pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper. Add more milk if needed.
- Rest and serve:
- Remove roast and let rest for 5 minutes. Discard bay leaves. Shred or slice beef. Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with parsley.
Save This recipe is always a hit at Sunday dinners and brings back memories of special occasions with my grandparents. The leftovers make for amazing sandwiches the next day.
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 labels for allergens.
Nutritional Information (per serving)
Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g
Save Serve straight from the slow cooker for the ultimate comfort meal. Enjoy leftovers in sandwiches or salads the next day.
Recipe FAQ
- → How long does it take to cook the beef until tender?
Cooking on low heat for about 8 hours allows the beef chuck to become tender and flavorful.
- → Can I use another type of potato for the mashed potatoes?
Yes, Yukon Gold or Russet potatoes both work well, providing a smooth, creamy texture.
- → How can I thicken the gravy from the slow cooker?
Remove ½ cup of the cooking liquid, whisk in 1 tbsp cornstarch, and stir it back in. Cook on high for 10 minutes to thicken.
- → Is it possible to add wine to enhance the flavor?
Yes, substituting ½ cup of broth with red wine like Cabernet Sauvignon adds depth and richness to the gravy.
- → What herbs are used to season the pot roast?
Dried thyme, rosemary, and bay leaves infuse the beef and vegetables with aromatic flavor.