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Slow Cooker Pot Roast

Featured in: Slow & Low Grill

This comforting dish features slow-cooked beef chuck roasted with onions, garlic, carrots, and celery, simmered in a savory broth infused with herbs and tomato paste. The meat becomes fork-tender after hours of gentle cooking. Served alongside smooth, buttery mashed potatoes made from Yukon Gold or Russet potatoes, this meal balances hearty flavors and creamy textures. Garnished with fresh parsley and pan juices, it offers a satisfying, rich experience perfect for a relaxing dinner.

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Updated on Thu, 13 Nov 2025 09:15:00 GMT
Fork-tender slow cooker pot roast, rich in gravy, served with fluffy mashed potatoes. Save
Fork-tender slow cooker pot roast, rich in gravy, served with fluffy mashed potatoes. | bitegrill.com

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 family Sunday dinner, and it quickly became our go-to comfort meal. The slow cooker makes it fuss-free, and everyone loves how the beef practically melts in your mouth alongside creamy mashed potatoes.

Ingredients

  • Beef chuck roast: 3 lbs (1.4 kg), trimmed if desired
  • 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
  • Worcestershire sauce: 1 tbsp, gluten-free if needed
  • Dried thyme: 1 tsp
  • Dried rosemary: 1 tsp
  • Bay leaves: 2
  • Potatoes: 2 lbs (900 g) Yukon Gold or Russet, peeled and cut into chunks
  • Unsalted butter: 4 tbsp
  • Whole milk: ½ cup (120 ml), plus more as needed
  • Salt: 1 tsp for potatoes, additional to taste
  • Black pepper: ½ tsp for potatoes, plus additional to taste
  • Optional garnish: Chopped fresh parsley

Instructions

Season and Sear:
Pat the beef chuck roast dry. 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 browned (about 3 to 4 minutes per side). Transfer to the slow cooker.
Add Vegetables:
Arrange onion, garlic, carrots, and celery around the roast in the slow cooker.
Make Braising Liquid:
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.
Mashed Potatoes:
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 to 20 minutes). Drain well and return potatoes to the pot. Add unsalted butter and whole milk. Mash until smooth and creamy. Season with salt and black pepper to taste. Add more milk if needed for desired consistency.
Finish Pot Roast:
Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef as desired.
Serve:
Plate mashed potatoes and top with pot roast and vegetables. Drizzle with pan juices. Garnish with fresh parsley if desired.
Hearty slow cooker pot roast with tender vegetables and creamy mashed potatoes makes a comforting dinner. Save
Hearty slow cooker pot roast with tender vegetables and creamy mashed potatoes makes a comforting dinner. | bitegrill.com

This dish always brings our family together around the table, especially on chilly evenings. My kids love helping mash the potatoes, making it a true team effort in our kitchen.

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 fish. Gluten-free if using gluten-free broth and sauce. Always verify ingredient labels.

Nutritional Information

Per serving: Calories 520, Total Fat 23 g, Carbohydrates 36 g, Protein 44 g

This close-up shows a delicious plate of slow cooker pot roast, surrounded by creamy mashed potatoes. Save
This close-up shows a delicious plate of slow cooker pot roast, surrounded by creamy mashed potatoes. | bitegrill.com

This pot roast is comfort food at its finest. Serve with a glass of bold red wine for the perfect finishing touch.

Recipe FAQ

→ What cut of beef works best for this dish?

Beef chuck roast is ideal due to its marbling and toughness that softens with slow cooking, resulting in tender, flavorful meat.

→ Can I prepare the mashed potatoes ahead of time?

Yes, mashed potatoes can be made in advance and reheated gently with added milk or butter to restore creaminess before serving.

→ How can I thicken the gravy if it’s too thin?

Remove some cooking liquid, whisk with cornstarch, then stir back and cook on high for 10 minutes until thickened.

→ Are there alternatives to the vegetables used in this dish?

Carrots, onions, and celery provide classic flavors, but parsnips, turnips, or mushrooms can be used to add variety.

→ What wine pairs well with this slow-cooked beef meal?

A bold red like Cabernet Sauvignon complements the rich flavors of the beef and gravy nicely.

Slow Cooker Pot Roast

Tender slow-cooked beef with seasonal vegetables paired with creamy mashed potatoes.

Prep duration
20 min
Cook duration
480 min
Complete duration
500 min
Created by Ethan Walker


Skill Level Easy

Heritage American

Output 6 Portions

Dietary considerations No Gluten

Components

Pot Roast

01 3 lbs beef chuck roast
02 1 tbsp kosher salt
03 1 tsp 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 chunked
02 4 tbsp unsalted butter
03 ½ cup whole milk
04 1 tsp salt
05 ½ tsp black pepper

Optional Garnish

01 Chopped fresh parsley

Method

Phase 01

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

Phase 02

Sear the roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3 to 4 minutes per side. Transfer to the slow cooker.

Phase 03

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

Phase 04

Add liquids and herbs: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture evenly over the roast and vegetables.

Phase 05

Slow cook the roast: Cover and cook on low for 8 hours or until the beef becomes tender enough to shred easily with a fork.

Phase 06

Prepare mashed potatoes: About 40 minutes before serving, place peeled potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then reduce to simmer until the potatoes are very tender, about 15 to 20 minutes. Drain well.

Phase 07

Mash potatoes: Return potatoes to the pot. Incorporate butter and milk, mashing until smooth and creamy. Season to taste with salt and black pepper, adding more milk if necessary for desired consistency.

Phase 08

Rest and shred beef: Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Slice or shred the beef as preferred.

Phase 09

Serve: Plate the sliced beef and vegetables atop the mashed potatoes. Drizzle with cooking juices 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 details

Review each ingredient for potential allergens and consult with healthcare providers if you're uncertain about sensitivities.
  • Contains dairy from butter and milk.
  • Worcestershire sauce may contain anchovies.
  • Dish is gluten-free only if using gluten-free beef broth and Worcestershire sauce.

Nutritional information (each portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy: 520
  • Fats: 23 g
  • Carbohydrates: 36 g
  • Proteins: 44 g