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Slow Cooker Pot Roast

Featured in: Cozy Weeknight Meals

This dish features a slow-cooked beef chuck roast, seasoned and seared before cooking low and slow with aromatic vegetables and herbs. The pot roast becomes tender and flavorful, enhanced by a rich gravy made from the cooking juices. Alongside, creamy mashed potatoes made from Yukon Gold or Russet potatoes offer a smooth and buttery complement. The meal is eased by simple preparation and long, gentle cooking, perfect for a comforting, hearty main course with classic American influences.

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Updated on Tue, 11 Nov 2025 16:04:00 GMT
Tender slow cooker pot roast with vegetables and creamy mashed potatoes, ready to serve. Save
Tender slow cooker pot roast with vegetables and creamy mashed potatoes, ready to serve. | crumbnest.com

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

Slow cooker pot roast was my go-to for Sunday dinners when life got busy. The smell of beef and vegetables simmering all day created anticipation, and bringing this classic to the table always put a smile on my family's faces.

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: 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 (for potatoes): 1 tsp
  • Black pepper (for potatoes): ½ tsp
  • Optional garnish: Chopped fresh parsley

Instructions

Prepare beef:
Pat the 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 the roast on all sides until browned (about 3 to 4 minutes per side). Transfer to the slow cooker.
Add vegetables:
Add onion, garlic, carrots, and celery around the roast in the slow cooker.
Prepare 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.
Prepare 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 potatoes are very tender (15 to 20 minutes). Drain well, return to pot, and add butter and milk. Mash until smooth and creamy. Season with salt and pepper. Add more milk if needed.
Rest and serve:
Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice beef. Serve with vegetables and mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
A close-up of a steaming, fork-tender pot roast atop fluffy mashed potatoes. Save
A close-up of a steaming, fork-tender pot roast atop fluffy mashed potatoes. | crumbnest.com

My kids always rushed to the table when they smelled pot roast wafting from the kitchen. We gathered around, passing buttery mashed potatoes and sharing laughter over fork-tender beef & gravy.

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

Notes

For thicker gravy, whisk 1 tbsp cornstarch with ½ cup cooking liquid, stir into slow cooker, and cook on high for 10 minutes. Red wine can be substituted for ½ cup broth. Yukon Gold potatoes yield extra creamy texture. Pair with a bold Cabernet Sauvignon for added delight.

Nutritional Information

Calories: 520 Total Fat: 23 g Carbohydrates: 36 g Protein: 44 g

Hearty slow cooker pot roast, fall-apart beef in rich gravy with carrots and celery, yum! Save
Hearty slow cooker pot roast, fall-apart beef in rich gravy with carrots and celery, yum! | crumbnest.com

This slow cooker pot roast guarantees cozy, satisfying flavors that bring everyone together. Serve with plenty of mashed potatoes for the ultimate comfort meal.

Recipe FAQ

→ What cut of beef works best for a slow-cooked pot roast?

Beef chuck roast is ideal due to its marbling and connective tissue, which breaks down during long, slow cooking to yield tender, flavorful meat.

→ How do I ensure the pot roast stays moist and tender?

Searing the roast before slow cooking seals in juices, and cooking it low and slow in broth with vegetables helps maintain moisture and tenderness.

→ Can I make thicker gravy from the cooking liquid?

Yes, remove some cooking liquid, whisk with cornstarch, then stir back into the cooker and cook on high for 10 minutes to thicken.

→ Which potatoes are best for creamy mashed potatoes?

Yukon Gold potatoes yield a naturally buttery texture, but Russet potatoes also mash well for a fluffy consistency.

→ Is it possible to add wine for deeper flavor?

Substituting half a cup of broth with red wine, such as Cabernet Sauvignon, enriches the flavor with subtle complexity.

Slow Cooker Pot Roast

Tender beef roast slowly cooked with vegetables, served with creamy mashed potatoes and savory gravy.

Prep duration
20 min
Cook duration
480 min
Complete duration
500 min
Created by Chloe Martin


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 cut into chunks
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

Directions

Phase 01

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

Phase 02

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

Phase 03

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

Phase 04

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

Phase 05

Slow cook the roast: Cover and cook on low heat for 8 hours, until the beef is fork-tender.

Phase 06

Prepare mashed potatoes: 40 minutes before serving, place peeled potato chunks in a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil, reduce heat, and simmer until tender, about 15 to 20 minutes. Drain well.

Phase 07

Mash the potatoes: Return drained potatoes to the pot. Add unsalted butter and whole milk, then mash until smooth and creamy. Season with salt and black pepper to taste. Add additional milk if necessary to achieve desired consistency.

Phase 08

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

Phase 09

Assemble and serve: Serve pot roast and vegetables atop mashed potatoes. Drizzle with pan juices and garnish with 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 component for potential allergens and seek medical guidance if you're uncertain about ingredients.
  • Contains dairy from butter and milk.
  • Worcestershire sauce may contain anchovies.
  • Ensure use of gluten-free broth and Worcestershire sauce if gluten intolerance is a concern.

Nutritional information (each portion)

These values are approximate guides only and shouldn't replace professional medical consultation.
  • Energy: 520
  • Fats: 23 g
  • Carbohydrates: 36 g
  • Proteins: 44 g