Slow Cooker Pot Roast Mashed Potatoes

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 big family gathering on a chilly weekend. The slow cooker did all the work and the aroma filled the house, making everyone eager for dinnertime.

Ingredients

• For the Pot Roast: 3 lbs (1.4 kg) beef chuck roast, 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil, 1 large onion (sliced), 4 cloves garlic (minced), 4 large carrots (peeled and cut into 2-inch pieces), 3 celery stalks (cut into 2-inch pieces), 2 cups (480 ml) beef broth (gluten-free if needed), 2 tbsp tomato paste, 1 tbsp Worcestershire sauce (gluten-free if needed), 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
• For the Mashed Potatoes: 2 lbs (900 g) Yukon Gold or Russet potatoes (peeled and cut into chunks), 4 tbsp unsalted butter, ½ cup (120 ml) whole milk (plus more as needed), 1 tsp salt, ½ tsp black pepper
• Optional Garnish: Chopped fresh parsley

Instructions

Prep the Beef:

Pat the beef chuck roast dry and season all sides with salt and pepper.

Sear and Transfer:

In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Transfer to the slow cooker.

Add Vegetables:

Add onion, garlic, carrots, and celery around the roast in the slow cooker.

Mix and Pour:

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.

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, reduce heat, and simmer until potatoes are very tender (15–20 minutes). Drain well and return potatoes to the pot. Add butter and milk; mash until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed for desired consistency.

Finish and Serve:

Remove the roast from the slow cooker and let rest for 5 minutes. Discard bay leaves. Shred or slice the beef. Serve pot roast and vegetables over a bed of mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.

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My kids always get excited when this pot roast makes an appearance because they love piling the creamy mashed potatoes high and drizzling them with the savory 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.

Allergen Information

Contains dairy from butter and milk. Use gluten-free ingredients for dietary restrictions, and be aware that Worcestershire sauce may include anchovies (fish).

Nutritional Information

Each serving provides approximately 520 calories, 23 g total fat, 36 g carbohydrates, and 44 g protein.

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This pot roast is perfect for Sunday supper or any special occasion when you want cozy, easy comfort food. Enjoy the leftovers in sandwiches or wraps the next day.

Recipe FAQ

→ What cut of beef works best?

Beef chuck roast is ideal for slow cooking, breaking down into juicy, tender meat.

→ Can I make this gluten-free?

Substitute gluten-free beef broth and Worcestershire sauce for a gluten-free meal.

→ How do I thicken the gravy?

Whisk cornstarch with cooking liquid and mix back into the slow cooker, then cook on high for 10 minutes.

→ Is it possible to use other potatoes?

Yukon Gold or Russet potatoes both produce creamy, fluffy mashed potatoes for this dish.

→ What wine pairs well with this meal?

A bold red wine, such as Cabernet Sauvignon, complements the rich flavors beautifully.

→ How do I get the beef extra brown?

Sear the beef roast in a skillet for 3–4 minutes per side before adding it to the slow cooker.