Slow Cooker Pot Roast Mashed

Slow Cooker Pot Roast with Mashed Potatoes is my go-to when comfort food is calling. The beef practically melts apart after hours in the crock, the vegetables add a cozy flavor boost, and creamy mashed potatoes soak up every drop of the savory gravy. This recipe brings the classic Sunday dinner feeling without demanding much hands-on time.

This dish helped me win over picky eaters at my table and now even a busy weeknight feels special when I make it.

Ingredients

• Beef chuck roast: Choose the cut with lots of marbling for best tenderness and flavor
• Kosher salt: Enhances the taste of both the meat and potatoes and seasons throughout
• Black pepper: Freshly cracked offers maximum flavor kick
• Olive oil: Searing the roast brings depth and golden color
• Yellow onion: Sliced thickly to sweeten the gravy when slow cooked
• Garlic: Minced for a mellow savory backbone
• Carrots: Use firm large carrots for shape and sweetness after the long cook
• Celery: Select crisp stalks to add herbal notes to the final sauce
• Beef broth: For richness and moisture pick low sodium to control the salt
• Tomato paste: Brings umami and a subtle background sweetness
• Worcestershire sauce: Classic boost of tang and color check for gluten free if needed
• Thyme and rosemary: Use dried for convenience or fresh if you have it for more aroma
• Bay leaves: Infuse the sauce with a classic savory note remove before serving
• Potatoes: Yukon Golds for a buttery mash Russets also work for a fluffier texture
• Unsalted butter: Melting into the potatoes creates silkiness
• Whole milk: Add more as needed for your favorite creaminess
• Salt and pepper: Season just before serving for maximum punch
• Fresh parsley for garnish: Adds brightness and a pop of color always taste for freshness

Instructions

Prep the Beef:

Pat the beef dry on all sides then season evenly with salt and pepper. This sets up proper browning and infuses flavor into every bite.

Sear and Layer:

Heat olive oil in a large skillet on medium high. Sear the roast for three to four minutes per side until deep brown. Move the beef gently so the crust forms and do not rush this step. Transfer the roast to the slow cooker carefully.

Nestle the Vegetables:

Arrange onions, garlic, carrot sticks, and celery beside the roast so they soak and soften in the juices. Make sure the vegetables touch both the meat and the bottom of the slow cooker for even cooking.

Mix and Pour the Sauce:

Whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves until combined. Pour the mixture over the roast and vegetables ensuring the flavor gets distributed evenly through both.

Slow Cook:

Cover and set the cooker to low. Cook for about eight hours while the meat becomes fork tender. The long duration lets the beef break down for maximum juiciness.

Mash Potato Prep:

About forty minutes before serving place potatoes in a roomy pot and cover with cold water for even cooking with one teaspoon salt. Bring to a boil and simmer for fifteen to twenty minutes until they are easily pierced with a fork.

Whip Potatoes:

Drain potatoes and return them to the pot. Add butter and half a cup of milk then mash until ultra creamy. Season again with salt and black pepper after mashing. Add extra milk as needed to get your ideal texture.

Rest and Serve:

Lift the roast from the slow cooker and rest for five minutes. Discard bay leaves since they are not meant to be eaten. Shred or slice the beef into big pieces.

Plate and Finish:

Spoon mashed potatoes onto plates spread slightly. Top with beef roast and spoon over vegetables plus some of the pan juices. Sprinkle with fresh parsley for the finishing touch.

Save to Pinterest

My favorite part is using Yukon Gold potatoes since their buttery texture hugs the gravy and makes every bite unforgettable. I once made this for a big family gathering and the kids demanded seconds before dessert even arrived.

Storage Tips

Once cooled transfer leftovers to air tight containers. They will stay fresh for up to four days in the fridge. If you want to freeze portion out beef and mashed potatoes separately then reheat gently on the stove or microwave with a splash of broth for best texture.

Ingredient Substitutions

If you cannot find beef chuck try brisket for equal tenderness. For the mashed potatoes swap in half and half or sour cream if you prefer more tang. Use vegetable broth instead of beef for a lighter version and skip Worcestershire if fish is an allergen.

Serving Suggestions

Serve with roasted green beans or steamed broccoli for color. A slice of crusty bread works perfectly for soaking up gravy. Pair leftovers with scrambled eggs the next day for a satisfying breakfast.

Cultural and Historical Notes

Pot roast is a beloved staple across American tables especially for Sunday dinner or holiday gatherings. Slow cooking evolved as a practical way to tenderize tougher cuts historically making this accessible for all families. The tradition of mashed potatoes on the side adds both comfort and substance to the meal.

Seasonal Adaptations

In spring swap carrots for parsnips or add fennel for brightness In winter add mushrooms or turnips for hearty flavor In summer serve with fresh corn for seasonal sweetness

Save to Pinterest

Enjoy the feeling of classic Sunday comfort any day with this make-ahead friendly pot roast and ultra-creamy mashed potatoes. You will crave leftovers just as much as the first serving.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Beef chuck roast is preferred for its marbling and tenderness after slow cooking, offering juicy, flavorful meat.

→ Can I use other potatoes besides Yukon Gold?

Russet potatoes are an excellent alternative, resulting in fluffy mashed potatoes with a classic texture.

→ How do I make the gravy thicker?

Whisk cornstarch into a portion of the cooking liquid, then stir back and heat in the slow cooker until thickened.

→ Is this dish gluten-free?

Yes, if you use gluten-free beef broth and Worcestershire sauce. Always verify labels to avoid allergens.

→ Can I substitute red wine in the sauce?

Replace half a cup of broth with red wine for enhanced richness and deeper flavor in the finished meal.