Pin Recipe A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember serving this pot roast on a chilly Sunday afternoon and how everyone gathered around the table eager for dinner. The aroma filled the house and the first bite brought smiles all around.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), perfect for slow cooking and shredding
- Kosher salt: 1 tbsp, seasons the beef
- Black pepper: 1 tsp, adds mild heat and flavor
- Olive oil: 2 tbsp, for searing the beef
- Onion: 1 large, sliced for sweetness
- 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, adds depth of flavor
- 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, gives mashed potatoes richness
- Whole milk: ½ cup (120 ml), plus more as needed for creamy texture
- Salt: 1 tsp (for potatoes)
- Black pepper: ½ tsp (for potatoes)
- Chopped fresh parsley: Optional garnish
Instructions
- Season and Sear Beef:
- 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 to 4 minutes per side). Transfer to the slow cooker.
- Add Vegetables:
- Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix and Pour Liquid:
- 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 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 to 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 Roast and Serve:
- Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef. Serve pot roast and vegetables over mashed potatoes, drizzle with pan juices, and garnish with fresh parsley if desired.
Pin Recipe This meal brings back memories of cozy family dinners when everyone would help mash the potatoes and taste the gravy to get it 'just right.'
Serving Suggestions
Pair this pot roast with a bold red wine such as Cabernet Sauvignon or Merlot. Add a simple side salad for freshness.
Storage and Leftovers
Store leftovers in airtight containers in the refrigerator for up to 3 days. The pot roast reheats well and mashed potatoes can be refreshed with a splash of milk.
Ingredient Substitutions
Use gluten-free beef broth and Worcestershire sauce for a gluten-free version. Replace some broth with red wine for extra flavor or swap out herbs for your favorites.
Pin Recipe Bring warmth to your table with this slow cooker comfort food. It is sure to become a favorite family tradition!
Recipe FAQs
- → How long should the pot roast cook in the slow cooker?
Cook the pot roast on low for 8 hours until the beef is fork-tender and infused with the flavors of the vegetables and herbs.
- → What type of potatoes work best for creamy mashed potatoes?
Yukon Gold potatoes are ideal for a buttery, smooth texture, though Russet potatoes can also yield excellent creamy results.
- → Can I thicken the gravy from the cooking liquid?
Yes, remove half a cup of the cooking liquid, whisk in a tablespoon of cornstarch, then stir back and cook on high for 10 minutes to thicken.
- → Is it necessary to sear the beef before slow cooking?
Searing the beef in olive oil before slow cooking develops richer flavor and a pleasing crust, enhancing the overall taste.
- → What herbs enhance the flavor of the pot roast?
Dried thyme, rosemary, and bay leaves are used to provide aromatic, earthy notes that complement the beef and vegetables.