Save A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.
The first time I made this slow cooker pot roast with mashed potatoes was for a cozy family dinner on a chilly weekend. Everyone loved how the beef melted in our mouths and the creamy potatoes soaked up the savory gravy.
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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 (Yukon Gold or Russet): 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
- Black pepper: ½ tsp
- Optional garnish: Chopped fresh parsley
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Instructions
- Prep the roast:
- Pat the beef chuck roast dry and season all sides with salt and pepper.
- Sear the beef:
- Heat olive oil in a large skillet over medium-high heat, sear the roast on all sides until browned (about 3–4 minutes per side), then transfer to slow cooker.
- Add vegetables:
- Add onion, garlic, carrots, and celery around the roast in the slow cooker.
- Mix liquids:
- 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 beef is fork-tender.
- 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 very tender (15–20 minutes). Drain well, return to pot, add butter and milk, mash until smooth. Season with salt and pepper, add more milk if needed.
- Finishing:
- Remove roast from slow cooker, let rest for 5 minutes. Discard bay leaves; shred or slice beef.
- Serve:
- Spoon pot roast and vegetables over mashed potatoes, drizzle with pan juices, and garnish with fresh parsley if desired.
Save This dinner became a weekend favorite in our home, especially when we all gather around for a relaxed Sunday meal. Even my kids asked for seconds!
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Required Tools
Slow cooker (6-quart or larger), large skillet, chefs knife, cutting board, large pot, potato masher, measuring cups and spoons
Allergen Information
This recipe contains dairy from butter and milk. Worcestershire sauce may have fish; always check labels for allergens. Substitute ingredients as needed to keep it gluten-free.
Nutritional Information
Per serving: 520 calories, 23 g total fat, 36 g carbohydrates, 44 g protein.
Save 
This nourishing pot roast with mashed potatoes is perfect for gatherings or a comforting weeknight dinner. Leftovers taste even better the next day!
Recipe FAQ
- → What type of beef works best?
Beef chuck roast is recommended for its marbling and tenderness when slow-cooked, resulting in juicy, flavorful slices or shreds.
- → Can I make the mashed potatoes ahead?
Yes, prepare mashed potatoes in advance and reheat gently with extra milk or butter to restore their creamy texture.
- → Is this dish gluten-free?
It is gluten-free using gluten-free beef broth and Worcestershire sauce. Always check labels for hidden gluten ingredients.
- → How do I thicken the gravy?
Remove small amounts of cooking liquid, whisk with cornstarch, and stir back in. Cook on high until thickened to your liking.
- → Can I use other vegetables?
Yes, root vegetables like parsnips or turnips are tasty additions. Adjust cooking time so all veggies stay tender.
- → Which potatoes yield creamiest mash?
Yukon Gold potatoes are best for buttery, creamy mashed potatoes, but Russet potatoes are also a great option.
