Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
I first made this pot roast for a casual Sunday dinner, and it quickly became a requested favorite. Slow cooking guarantees tender beef and deep flavor with very little effort.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), provides rich flavor and tenderness
- Kosher salt: 1 tbsp, for seasoning
- Black pepper: 1 tsp, for seasoning
- Olive oil: 2 tbsp, for searing the roast
- 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, adds depth to the gravy
- 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
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt: 1 tsp for potatoes
- Black pepper: ½ tsp for potatoes
- Chopped fresh parsley: optional garnish
Instructions
- Prep and Season Roast:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear Beef:
- 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:
- Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix Gravy:
- 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. Add more milk if needed.
- 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.
Save This dish always brings my family together around the table, especially in cooler months. The savory aroma fills the house, making everyone eager for dinner.
Allergen and Nutritional Information
Contains dairy (butter, milk) and potentially fish (Worcestershire sauce). For gluten-free needs, ensure broth and Worcestershire are certified. Nutritional estimate per serving: 520 calories, 23 g fat, 36 g carbohydrates, 44 g protein.
Required Tools
You will need a slow cooker (6-quart or larger), large skillet, chefs knife and cutting board, large pot, potato masher or ricer, and measuring cups and spoons.
Serving Suggestions
Pair this hearty pot roast with a bold red wine such as Cabernet Sauvignon for the perfect comfort meal.
Save This pot roast is a true classic that always delivers comfort. Enjoy leftovers by reheating gently and serving with extra gravy.