Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I remember making this pot roast for my family on busy weekends when warmth and comfort were needed at the table. The aroma filling our kitchen always signaled a delicious meal to look forward to.
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
- 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 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 3–4 minutes per side). Transfer to the slow cooker.
- Add Vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Prepare Broth Mixture:
- In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
- Cook Roast:
- Cover and cook on low for 8 hours, or until the beef is fork-tender.
- Make 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 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 a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Save Sharing this pot roast over mashed potatoes became a family tradition during cozy nights at home, making memories around a nourishing meal.
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
Per serving: Calories 520, Total Fat 23 g, Carbohydrates 36 g, Protein 44 g
Save This pot roast recipe is satisfying and simple to make for any occasion. Enjoy leftovers the next day for an even richer flavor.
Recipe FAQ Section
- → How do I ensure the beef is tender?
Slow cooking the chuck roast for 8 hours on low allows the collagen to break down, resulting in tender, juicy meat.
- → Can I substitute other vegetables?
Yes, root vegetables like parsnips or turnips can be added or used instead of carrots and celery for added flavor.
- → What type of potatoes work best for mashing?
Yukon Gold or Russet potatoes are ideal; they yield creamy, smooth textures after mashing.
- → How can I thicken the gravy?
Remove a portion of the cooking liquid and whisk it with cornstarch, then stir back and cook on high to thicken.
- → Is this meal gluten-free?
If gluten-free broth and Worcestershire sauce are used, the dish is safe for a gluten-free diet.
- → Can I add wine for extra flavor?
Substituting half a cup of broth with red wine, like Cabernet Sauvignon, enhances the richness of the sauce.