Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
Slow cooker pot roast and mashed potatoes have always been my go-to for cozy weekends. It fills the house with a wonderful aroma, and everyone looks forward to gathering around the table for this meal.
Ingredients
- For the Pot Roast: 3 lbs (1.4 kg) beef chuck roast, 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil, 1 large onion (sliced), 4 cloves garlic (minced), 4 large carrots (peeled and cut into 2-inch pieces), 3 celery stalks (cut into 2-inch pieces), 2 cups (480 ml) beef broth (gluten-free if needed), 2 tbsp tomato paste, 1 tbsp Worcestershire sauce (gluten-free if needed), 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
- For the Mashed Potatoes: 2 lbs (900 g) Yukon Gold or Russet potatoes (peeled and cut into chunks), 4 tbsp unsalted butter, ½ cup (120 ml) whole milk (plus more as needed), 1 tsp salt, ½ tsp black pepper
- Optional Garnish: Chopped fresh parsley
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 the Roast:
- 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.
Save This meal is a tradition in our family, especially for Sunday dinners. Everybody loves piling their plates high and sharing stories over warm, delicious food.
Required Tools
Slow cooker (6-quart or larger), large skillet, chefs 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 (fish). Gluten-free if using gluten-free beef broth and Worcestershire sauce. Always verify ingredient labels for allergens.
Nutritional Information
Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g (per serving)
Save Serve your slow cooker pot roast and mashed potatoes with a sprinkle of parsley for freshness. Leftovers are even better the next day!
Recipe Help & FAQs
- → How long should I slow cook the beef for best results?
Cook the beef on low for about 8 hours until it becomes fork-tender and infused with the flavors of the vegetables and herbs.
- → What vegetables are ideal for slow cooking with beef?
Onions, garlic, carrots, and celery work well to add sweetness and depth to the braising liquid and meat.
- → How can I achieve creamy mashed potatoes?
Use Yukon Gold or Russet potatoes, boil until tender, then mash with butter and milk until smooth and creamy.
- → Can I thicken the gravy formed by the cooking liquid?
Yes, removing some cooking liquid and whisking it with cornstarch, then cooking on high for a few minutes will thicken the gravy nicely.
- → Is it possible to adjust this dish for gluten-free diets?
Using gluten-free beef broth and Worcestershire sauce ensures the dish is gluten-free without compromising flavor.
- → What herbs complement the beef in this dish?
Dried thyme, rosemary, and bay leaves add an aromatic, savory layer to the slow-cooked beef.