Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
The aroma of pot roast simmering all day always reminds me of cozy weekends at home. It became my go-to meal for chilly nights and busy days when I wanted something hearty with minimal effort.
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 stalks: 3, 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
- Black pepper: ½ tsp
- Chopped fresh parsley: Optional garnish
Instructions
- Prepare Pot Roast:
- Pat beef dry and season with salt and pepper. In a large skillet, add olive oil over medium-high heat and sear roast on all sides until browned (about 3 to 4 minutes per side). Transfer to slow cooker.
- Add Vegetables:
- Place onion, garlic, carrots, and celery around roast in slow cooker.
- Mix and Pour Sauce:
- In a bowl, whisk 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.
- Make Mashed Potatoes:
- About 40 minutes before serving, place potatoes in large pot and cover with cold water. Add salt. Boil, reduce heat, and simmer until tender (15 to 20 minutes). Drain and return potatoes to pot. Add butter and milk, mash until smooth and creamy. Season with more salt and pepper to taste. Add more milk for desired consistency.
- Rest and Serve:
- Remove roast from slow cooker and rest 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 dish always brought my family together for Sunday dinners, and everyone looked forward to piling their plates with meat and potatoes.
Required Tools
Slow cooker (6-quart or larger), large skillet, chefs knife and cutting board, large pot, potato masher or ricer, and measuring cups and spoons are recommended for making this meal efficiently.
Allergen Information
Contains dairy from butter and milk. Worcestershire sauce may contain fish. Use gluten-free broth and sauce as needed, and always check ingredient labels.
Nutritional Information
Each serving provides about 520 calories, 23 g total fat, 36 g carbohydrates, and 44 g protein.
Save Serve warm and garnish with fresh parsley for a beautiful finish. Enjoy your classic home-cooked comfort any night of the week.
Kitchen Help
- → How do I ensure the roast is tender?
Slow cooking on low heat for several hours allows the beef to break down slowly, resulting in tender meat. Searing the roast first seals in juices.
- → Can I use different vegetables with the roast?
Yes, carrots, celery, and onions add depth, but you can include parsnips or potatoes for added flavor and texture.
- → How do I achieve creamy mashed potatoes?
Using Yukon Gold potatoes, butter, and milk while mashing creates a smooth and creamy texture. Adjust milk for desired consistency.
- → What can I substitute for beef broth?
Vegetable or chicken broth can be used, but beef broth provides a richer flavor. Red wine is a great addition for depth.
- → How can I thicken the gravy?
Remove some cooking liquid, whisk in cornstarch, and stir back in. Cook on high to thicken evenly without lumps.