Pin 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 for my family. The savory aroma filled the house all day, and everyone gathered eagerly around the table for a comforting meal.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg), well-marbled for tenderness
- Kosher salt: 1 tbsp, for seasoning
- Black pepper: 1 tsp, freshly ground
- Olive oil: 2 tbsp, for searing
- 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
- 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): For garnish
Instructions
- Prepare beef:
- Pat beef chuck roast dry and season all sides with salt and pepper.
- Sear roast:
- In a large skillet, heat olive oil over medium-high heat. Sear roast on all sides until browned (about 3–4 minutes per side). Transfer to slow cooker.
- Layer vegetables:
- Add onion, garlic, carrots, and celery around roast in slow cooker.
- Mix gravy:
- In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast and vegetables.
- Cook pot roast:
- Cover and cook on low for 8 hours, or until beef is fork-tender.
- Make mashed potatoes:
- Place potatoes in a large pot and cover with cold water. Add salt. Bring to boil, reduce heat, and simmer until very tender (15–20 minutes). Drain, return potatoes to pot. Add butter and milk; mash until smooth and creamy. Season with salt and pepper. Add more milk for desired consistency.
- Finish roast:
- Remove roast from slow cooker, let rest 5 minutes. Discard bay leaves. Shred or slice beef.
- Serve:
- Arrange pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with parsley if desired.
Pin Every Sunday, my family requests this meal. It's a tradition we cherish, bringing us together for a dinner that's always satisfying and cozy.
Required Tools
Slow cooker (6-quart or larger), large skillet, chef's knife and cutting board, large pot, potato masher or ricer, measuring cups and spoons.
Allergen Information
Contains dairy (butter, milk). Worcestershire sauce may contain fish (anchovies). Gluten-free if using gluten-free beef broth and Worcestershire sauce. Always verify ingredient labels.
Nutritional Information
Per serving: Calories: 520, Total Fat: 23 g, Carbohydrates: 36 g, Protein: 44 g.
Pin This pot roast brings classic comfort to any table. Serve with a bold red wine and enjoy all the cozy flavors.