Save A classic comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy served alongside creamy mashed potatoes.
I still remember the first time I made this pot roast on a chilly fall weekend. The house filled with rich aromas as the roast simmered all day and everyone gathered eagerly around the table for a cozy meal.
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), use 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: 1/2 cup (120 ml), plus more as needed
- Salt: 1 tsp (plus more to taste for potatoes)
- Black pepper: 1/2 tsp (plus more to taste for potatoes)
- Fresh parsley: Chopped, for optional garnish
Instructions
- Season the Roast:
- Pat beef chuck roast dry and season all sides with salt and pepper.
- Sear the Beef:
- In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3 minutes per side). Transfer to the slow cooker.
- Add Vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix Sauce:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
- 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 very tender (15-20 minutes). Drain well and return to the pot. Add butter and milk; mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed.
- Finish & Serve:
- Remove the roast from slow cooker and let 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 fresh parsley if desired.
Save This dish brought the family together around the table, eager for seconds and warmed by tradition and good food on a Sunday night.
Serving Suggestions
Serve with a side of buttered green beans or roasted Brussels sprouts for a complete meal. A bold red wine like Cabernet Sauvignon pairs beautifully with this dish.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth as needed to keep the roast moist.
Variations
Try adding parsnips or mushrooms for extra flavor, or substitute sweet potatoes for a twist on the mash. Red wine can be swapped for a portion of the broth for deeper richness.
Save Enjoy this classic pot roast for a meal that's both effortless and satisfying. It's sure to become a family favorite for cozy gatherings.
Recipe Q&A
- → How long does it take to cook the beef in the slow cooker?
The beef is cooked on low heat for about 8 hours until fork-tender and full of flavor.
- → Can I use other types of potatoes for the mashed side?
Yes, Yukon Gold potatoes yield creamy mashed potatoes, but Russet potatoes work well too and offer a slightly different texture.
- → How can I make the gravy thicker?
Remove half a cup of the cooking liquid, whisk with 1 tablespoon of cornstarch, then stir it back into the slow cooker and cook on high for 10 minutes.
- → Is it possible to add wine to enhance the flavor?
Yes, substituting half a cup of beef broth with red wine such as Cabernet Sauvignon adds richer flavor to the dish.
- → What herbs are used to season the pot roast?
Dried thyme, dried rosemary, and bay leaves are combined to infuse aromatic flavors into the slow-cooked beef and vegetables.