Pin It 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 on a chilly weekend. The aroma filled the house all day, and by dinner time, everyone gathered around the table with eager anticipation. There's something truly special about sharing a meal that's cooked low and slow, bringing comfort and togetherness.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), for tender, flavorful meat
- Kosher salt: 1 tbsp, to season beef
- Black pepper: 1 tsp, for seasoning
- Olive oil: 2 tbsp, for searing
- 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 the beef:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear the roast:
- 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 broth:
- 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.
- Make 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 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.
- Rest and shred beef:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef.
- Serve:
- Serve pot roast and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Pin It Sharing this pot roast with mashed potatoes has become a tradition during family gatherings. The warmth and aroma always bring back fond memories of laughter around the dinner table.
Required Tools
You'll need a slow cooker (6-quart or larger), large skillet, chef's knife and cutting board, large pot, potato masher or ricer, and measuring cups and spoons.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, 44 g protein.
Notes
For a thicker gravy, whisk 1 tbsp cornstarch with ½ cup cooking liquid and return it to the slow cooker for 10 minutes on high. Yukon Gold potatoes create creamy mashed potatoes, while red wine can deepen the flavor of the roast.
Pin It This pot roast is sure to become a staple in your comfort food rotation. Enjoy every tender bite!
Questions About This Recipe
- → How long should I cook the beef roast?
Cook the roast on low heat for 8 hours until the beef is fork-tender and full of flavor.
- → What vegetables complement the pot roast?
Onions, garlic, carrots, and celery add aromatic depth and natural sweetness when slow-cooked with the beef.
- → Can I make the mashed potatoes creamier?
Yes, adding extra milk or butter while mashing will create a smoother, creamier texture.
- → How can I thicken the gravy?
Remove ½ cup of cooking liquid, whisk with cornstarch, then stir back into the slow cooker and cook on high for 10 minutes.
- → What wine pairs well with this dish?
Abold red wine like Cabernet Sauvignon enhances the rich flavors of the beef and vegetables.