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Slow Cooker Pot Roast

Featured in: Daily Cravings

This dish features a beef chuck roast slowly cooked to tender perfection alongside aromatic vegetables like carrots, celery, and onions. Infused with herbs and rich savory broth, the roast develops deep flavors while the creamy mashed potatoes provide a smooth, buttery contrast. The meal is finished with pan juices and fresh parsley for added brightness. Perfect for easy, comforting dinners that deliver hearty satisfaction.

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Updated on Thu, 13 Nov 2025 09:00:00 GMT
Tender slow cooker pot roast with carrots and potatoes, a hearty family-style dinner. Save
Tender slow cooker pot roast with carrots and potatoes, a hearty family-style dinner. | cravebop.com

A classic, comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy, served alongside creamy mashed potatoes.

I remember my first time making this slow cooker pot roast on a cold Sunday for friends. The aroma filled the house, and everyone was amazed by how fork-tender the beef was and how creamy the mashed potatoes turned out.

Ingredients

  • Beef chuck roast: 3 lbs (1.4 kg), well-marbled for best flavor
  • Kosher salt: 1 tbsp, for seasoning the beef
  • 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: 3 stalks, cut into 2-inch pieces
  • Beef broth: 2 cups (480 ml), gluten-free if needed
  • Tomato paste: 2 tbsp, for savory depth
  • 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 chunked
  • Unsalted butter: 4 tbsp
  • Whole milk: ½ cup (120 ml), plus more as needed
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Chopped fresh parsley: Optional garnish

Instructions

Season & Sear Beef:
Pat beef chuck roast dry and season all sides with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear roast until browned on all sides (about 3 to 4 minutes per side). Transfer to slow cooker.
Add Vegetables:
Place onion, garlic, carrots, and celery around beef in the slow cooker.
Prepare Cooking Liquid:
In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour mixture over roast and vegetables.
Slow Cook:
Cover and cook on low for 8 hours until 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, then simmer until potatoes are very tender (15 to 20 minutes). Drain, return potatoes to pot, add butter and milk, mash until smooth and creamy. Season to taste with salt and pepper, adding milk for consistency as needed.
Finish & Serve:
Remove roast from slow cooker and rest 5 minutes. Discard bay leaves. Shred or slice beef. Serve roast and vegetables over mashed potatoes, drizzle with pan juices, and garnish with parsley if desired.
A steaming plate of slow cooker pot roast, rich gravy over flavorful mashed potatoes. Save
A steaming plate of slow cooker pot roast, rich gravy over flavorful mashed potatoes. | cravebop.com

This pot roast recipe is a staple at our family gatherings, perfect for both weeknights and special celebrations. My kids always ask for extra mashed potatoes when I make it because gravy makes everything taste even better.

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.

Fork-tender pot roast, served with creamy mashed potatoes, the ultimate comfort food meal. Save
Fork-tender pot roast, served with creamy mashed potatoes, the ultimate comfort food meal. | cravebop.com

This classic meal is always a crowd pleaser and warms up well for leftovers. Serve with a bold red wine for a truly comforting experience.

Recipe Guide

→ What cut of beef is best for slow cooking?

Beef chuck roast works well due to its fat content and connective tissues that break down during slow cooking, resulting in tender meat.

→ How do I make the mashed potatoes creamy?

Use Yukon Gold potatoes for a naturally creamy texture, and mash with butter and warm milk until smooth and fluffy.

→ Can I thicken the cooking liquid into gravy?

Yes, remove some liquid, whisk in cornstarch, and then stir the mixture back while cooking on high for 10 minutes to thicken.

→ What vegetables accompany the roast in cooking?

Carrots, celery, and onions add sweetness and depth, softening as they cook alongside the beef.

→ Is it possible to adjust flavors for dietary needs?

Use gluten-free broth and Worcestershire sauce to accommodate gluten sensitivities without altering the dish's richness.

→ How long does the cooking process take?

The beef requires about 8 hours of slow cooking on low heat to become tender and flavorful.

Slow Cooker Pot Roast

Tender beef simmered with vegetables and served with creamy mashed potatoes for a comforting meal.

Prep duration
20 min
Cook duration
480 min
Complete duration
500 min
Created by Lindsey Carter


Skill level Easy

Heritage American

Output 6 Portions

Nutrition labels No gluten

What you'll need

Pot Roast

01 3 lbs beef chuck roast
02 1 tbsp kosher salt
03 1 tsp ground black pepper
04 2 tbsp 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 gluten-free beef broth
10 2 tbsp tomato paste
11 1 tbsp gluten-free Worcestershire sauce
12 1 tsp dried thyme
13 1 tsp dried rosemary
14 2 bay leaves

Mashed Potatoes

01 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
02 4 tbsp unsalted butter
03 ½ cup whole milk
04 1 tsp salt
05 ½ tsp ground black pepper

Optional Garnish

01 Chopped fresh parsley

Method

Phase 01

Season the beef: Pat the beef chuck roast dry and season all sides evenly with kosher salt and black pepper.

Phase 02

Sear the roast: Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, approximately 3 to 4 minutes per side, then transfer it to the slow cooker.

Phase 03

Add vegetables: Arrange sliced onion, minced garlic, carrots, and celery around the roast inside the slow cooker.

Phase 04

Prepare cooking liquid: Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves; pour the mixture over the roast and vegetables.

Phase 05

Cook slowly: Cover and cook on low heat for 8 hours or until the beef is tender enough to shred with a fork.

Phase 06

Prepare mashed potatoes: About 40 minutes before serving, place potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain well.

Phase 07

Mash potatoes: Return drained potatoes to the pot; add butter and milk. Mash until smooth and creamy, seasoning with salt and black pepper to taste. Add additional milk if necessary to achieve desired consistency.

Phase 08

Rest and shred beef: Remove roast from slow cooker; discard bay leaves and let beef rest for 5 minutes. Shred or slice the meat as preferred.

Phase 09

Serve: Plate mashed potatoes, top with pot roast and vegetables, drizzle pan juices over, and garnish with chopped fresh parsley if desired.

Tools needed

  • Slow cooker (6-quart or larger)
  • Large skillet
  • Chef's knife and cutting board
  • Large pot
  • Potato masher or ricer
  • Measuring cups and spoons

Allergy alerts

Always review ingredients for potential allergens and seek professional medical advice if uncertain.
  • 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.

Nutrition breakdown (per portion)

Values shown are estimates only - consult healthcare providers for specific advice.
  • Energy: 520
  • Fats: 23 g
  • Carbohydrates: 36 g
  • Proteins: 44 g