Slow Cooker Pot Roast Potatoes (Print View)

Slow-cooked beef and vegetables served atop creamy mashed potatoes for a classic comfort meal.

# Components:

→ Pot Roast

01 - 3 pounds beef chuck roast
02 - 1 tablespoon kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons olive oil
05 - 1 large onion, sliced
06 - 4 cloves garlic, minced
07 - 4 large carrots, peeled and cut into 2-inch pieces
08 - 3 celery stalks, cut into 2-inch pieces
09 - 2 cups beef broth (gluten-free if needed)
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves

→ Mashed Potatoes

15 - 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - 1/2 cup whole milk, plus more as needed
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper

→ Optional Garnish

20 - Chopped fresh parsley

# Directions:

01 - Pat the beef chuck roast dry and season all sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until well browned, about 3 to 4 minutes per side. Transfer the beef to the slow cooker.
02 - Place sliced onion, minced garlic, carrots, and celery around the beef in the slow cooker.
03 - In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour the mixture over the beef and vegetables.
04 - Cover and cook on low for 8 hours or until the beef is fork-tender.
05 - About 40 minutes before serving, place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 to 20 minutes. Drain well, return potatoes to the pot, add butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste. Add more milk as needed for desired consistency.
06 - Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef. Serve the pot roast and cooked vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Effortless slow-cooking allows the beef to become incredibly tender without much hands-on time.
  • The combination of vegetables and herbs creates a flavorful, aromatic gravy.
  • Creamy mashed potatoes complement the rich pot roast perfectly for a well-rounded meal.
  • Gluten-free adaptable, suitable for many dietary preferences.
  • Feeds a crowd with six generous servings, perfect for family dinners or gatherings.
02 -
  • Searing the beef roast before slow cooking locks in flavors and improves texture.
  • Adding vegetables around the roast infuses the gravy with natural sweetness and depth.
  • Letting the meat rest after cooking ensures juiciness and easier slicing or shredding.
  • Use a potato masher or ricer for fluffy, lump-free mashed potatoes.
  • Ensure Worcestershire sauce and beef broth are gluten-free if required, to keep the dish safe for gluten-sensitive diets.
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