Slow Cooker Pot Roast Mashed (Print View)

Classic slow-cooked beef with vegetables and creamy mashed potatoes for a timeless comfort meal.

# What You'll Need:

→ Pot Roast

01 - 3 pounds beef chuck roast
02 - 1 tablespoon kosher salt
03 - 1 teaspoon black pepper
04 - 2 tablespoons 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 beef broth (gluten-free if required)
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce (gluten-free if required)
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves

→ Mashed Potatoes

15 - 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - 1/2 cup whole milk, plus more if needed
18 - 1 teaspoon salt
19 - 1/2 teaspoon black pepper

→ Garnish

20 - Chopped fresh parsley (optional)

# Step-by-Step Directions:

01 - Pat the beef chuck roast dry and season all surfaces evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high. Sear the beef roast on all sides until deeply browned, about 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Arrange sliced onion, minced garlic, carrots, and celery evenly around the roast in the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Pour the mixture over the beef and vegetables.
05 - Cover and cook on the low setting for 8 hours, until the beef is fork-tender and the vegetables are cooked through.
06 - About 40 minutes before serving, place the potato chunks in a large pot. Add cold water to cover and 1 teaspoon salt. Bring to a boil, reduce heat, and simmer until potatoes are very tender, about 15 to 20 minutes.
07 - Drain the potatoes thoroughly and return them to the pot. Add unsalted butter and whole milk. Mash until smooth and creamy, seasoning with additional salt and pepper to taste. Add more milk if necessary for the desired consistency.
08 - Remove beef from the slow cooker and let rest for 5 minutes. Remove and discard bay leaves. Shred or slice the beef as preferred.
09 - Spoon mashed potatoes onto plates. Top with portions of pot roast, vegetables, and a drizzle of the pan juices. Garnish with fresh parsley if desired.

# Expert Suggestions:

01 -
  • Uses affordable beef cuts that turn wonderfully tender
  • Hands-off thanks to the slow cooker
  • The mashed potatoes are supremely creamy with a buttery finish
  • Perfect for meal prep and leftovers
02 -
  • Packed with protein and fiber from the beef and vegetables
  • The recipe freezes beautifully so you can stash leftovers for busy nights
03 -
  • Do not skip searing the beef as it makes every mouthful richer
  • Mash potatoes right when hot for extra smoothness
  • Add fresh herbs just before serving for a little extra pop
  • Always taste and season both the roast and mashed potatoes before final serving
  • Pot roast can be made ahead for stress free entertaining

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