Slow Cooker Pot Roast with Gravy & Mashed Potatoes
There’s nothing quite like coming home to the comforting aroma of a slow-cooked pot roast simmering all day. Tender beef, rich gravy, and creamy mashed potatoes — this is the ultimate comfort meal that feels like a warm hug on a cold evening. This recipe not only melts in your mouth but also fills your kitchen with that old-fashioned, homey smell that everyone loves. Let’s make a slow cooker pot roast so good, it’ll become your go-to Sunday dinner.
Ingredients
For the Pot Roast:
- 3–4 lbs (1.5–2 kg) beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 3–4 medium potatoes, cut into large pieces (optional if serving with mashed potatoes)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste (optional, for richer flavor)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening the gravy)
For the Mashed Potatoes:
- 6–8 large potatoes, peeled and cubed
- ½ cup butter (1 stick)
- ½ cup warm milk or heavy cream
- Salt and pepper, to taste
- Optional: 2 cloves roasted garlic or ½ cup sour cream for extra creaminess
Instructions
Step 1: Prepare the Beef
Pat the chuck roast dry using paper towels. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasoning all over the meat to make sure it’s well coated.
Step 2: Brown the Meat
In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 3–4 minutes on each side until it forms a beautiful brown crust. This step adds depth and flavor to the final dish.
Step 3: Load the Slow Cooker
Place sliced onions and minced garlic at the bottom of the slow cooker. Lay the browned roast on top. Surround the roast with carrots and potatoes (if you’re not making separate mashed potatoes).
In a small bowl, mix the beef broth, Worcestershire sauce, and tomato paste until well combined. Pour the mixture over the roast.
Step 4: Slow Cook to Perfection
Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the beef is fork-tender and easily pulls apart. The vegetables will soak up the juices, becoming soft and flavorful.
Step 5: Make the Gravy
Once the roast is done, carefully remove the meat and vegetables. Pour the remaining liquid from the slow cooker into a saucepan. Skim off any excess fat.
In a small bowl, whisk cornstarch and water until smooth. Add this slurry to the saucepan over medium heat, stirring constantly until the gravy thickens to your desired consistency. Season with extra salt and pepper if needed.
Step 6: Make the Mashed Potatoes
While the roast cooks, prepare your mashed potatoes. Boil peeled and cubed potatoes in salted water for 15–20 minutes, or until tender. Drain and mash them with butter and warm milk (or cream). Add salt, pepper, and optional sour cream for extra richness.
Step 7: Assemble & Serve
Shred the roast slightly with two forks. Serve it alongside a generous scoop of mashed potatoes, then drizzle everything with that thick, savory gravy. Garnish with chopped parsley for a touch of color.
Tips for the Best Pot Roast
- Choose the right cut: Chuck roast is perfect because it becomes juicy and tender after slow cooking.
- Don’t skip searing: It locks in flavor and gives your gravy a rich taste.
- Add red wine: For an even deeper flavor, replace ½ cup of the beef broth with red wine.
- Use fresh herbs: A few sprigs of fresh thyme or rosemary elevate the aroma.
- Thick gravy tip: If your gravy isn’t thick enough, just add a bit more cornstarch slurry.
Why You’ll Love This Recipe
- Hands-off cooking: Just a few minutes of prep and your slow cooker does the rest.
- Crowd-pleaser: Perfect for family dinners, holidays, or lazy Sundays.
- Incredible leftovers: The flavors deepen overnight, making it even tastier the next day.
- Comfort on a plate: Juicy beef, buttery mashed potatoes, and rich homemade gravy — pure satisfaction.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove, adding a splash of beef broth if needed to keep it moist.
You can also freeze portions of the roast (without potatoes) for up to 3 months — perfect for easy meals later.
Final Touch
Serve with a side of steamed green beans or roasted vegetables for a balanced meal. Once you taste how the beef melts in your mouth and the gravy blends with the creamy mashed potatoes, you’ll understand why this recipe has stood the test of time.
This Slow Cooker Pot Roast with Gravy & Mashed Potatoes isn’t just a meal — it’s comfort, nostalgia, and pure flavor in every bite.