There’s nothing more comforting than a slow-cooked pot roast simmering for hours, filling the house with its rich aroma. This classic dish is a staple in many homes, perfect for a hearty family dinner or a cozy gathering. The tender beef, bathed in a deeply flavored gravy, pairs beautifully with creamy mashed potatoes and roasted vegetables. This recipe transforms an affordable cut of beef into a succulent, fork-tender delight. With just a little prep and the magic of slow cooking, you’ll have a meal that feels gourmet without the hassle.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (slow cooker) or 3–4 hours (oven)
- Rest Time: 10 minutes
- Total Time: 6 hours 30 minutes – 8 hours 30 minutes
Ingredients
For the Pot Roast:
- 3–4 lb (1.5–2 kg) chuck roast or brisket
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- ½ cup butter
- ½ cup heavy cream or milk
- Salt and pepper to taste
For the Gravy:
- 2 tbsp cornstarch
- ¼ cup cold water
Instructions
Step 1: Sear the Beef
- Pat the beef dry with paper towels and season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until golden brown (about 3 minutes per side). This step enhances flavor by sealing in the juices.
Step 2: Prepare the Vegetables and Base
- In the same pan, add the chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until slightly softened.
- Stir in the tomato paste and cook for another minute.
- Deglaze the pan by adding red wine (if using) or a small amount of broth, scraping up any browned bits.
Step 3: Slow Cook the Pot Roast
- Transfer the seared beef and vegetables to a slow cooker (or a large Dutch oven if using the oven method).
- Pour in the remaining beef broth and Worcestershire sauce. Add thyme, rosemary, and bay leaves.
- Cover and cook on low for 8 hours (or high for 4–5 hours). If using the oven, bake at 325°F (163°C) for 3–4 hours. The roast is done when it’s tender enough to pull apart with a fork.
Step 4: Prepare the Mashed Potatoes
- While the roast is cooking, boil the potatoes in salted water for 15–20 minutes until fork-tender.
- Drain the potatoes and mash them with butter, cream, salt, and pepper until smooth and creamy.
Step 5: Make the Gravy
- Once the roast is cooked, remove it from the pot and tent it with foil to rest.
- Strain the cooking liquid, discarding the bay leaves. Pour it into a saucepan over medium heat.
- Mix 2 tbsp cornstarch with ¼ cup cold water, then stir into the liquid. Simmer for 5 minutes until the gravy thickens.
Serving & Presentation
- Slice or shred the beef and serve it over a generous portion of mashed potatoes.
- Spoon the rich gravy over the top, ensuring every bite is packed with flavor.
- Garnish with fresh herbs like parsley or thyme for a vibrant touch.
- Serve with roasted vegetables for added texture and balance.
This slow-cooked pot roast is a true comfort meal, rich in flavor and effortlessly satisfying. Whether you’re serving it for a special occasion or a simple weeknight dinner, it never fails to impress. The fall-apart tender beef, luscious gravy, and velvety mashed potatoes create a dish that’s both nostalgic and indulgent. With minimal hands-on work and simple ingredients, you’ll have a homemade meal that feels like a warm hug on a plate. Enjoy this timeless favorite with loved ones, and savor every bite!