Slow-Cooked Pot Roast with Creamy Mashed Potatoes (Ultimate Comfort Food)
If you’re looking for a classic comfort food recipe that never fails, this Slow-Cooked Pot Roast with Mashed Potatoes is exactly what you need. Tender, juicy beef cooked low and slow with vegetables and herbs, served over fluffy homemade mashed potatoes — this dish is perfect for family dinners, Sunday meals, or cold evenings when you crave something hearty and satisfying.
The secret to a perfect pot roast is time and flavor layering. Searing the beef first locks in juices, while slow cooking allows the meat to become melt-in-your-mouth tender. Paired with creamy mashed potatoes, this recipe delivers restaurant-quality results at home.
Why You’ll Love This Slow-Cooked Pot Roast
- Ultra-tender beef that falls apart easily
- Rich, savory gravy made naturally in the slow cooker
- Simple ingredients you probably already have
- Perfect for meal prep and leftovers
- Family-friendly and freezer-friendly
This is one of those timeless recipes Google loves because it’s detailed, helpful, and truly satisfying.
Ingredients
For the Pot Roast:
- 3–4 lb beef chuck roast
- 1 large onion, chopped
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons oil (for searing)
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and cut into chunks
- 4 tablespoons butter
- ½ to ¾ cup milk (warm)
- Salt, to taste
- Black pepper, to taste
Stephanie Instructions
Step 1: Season and Sear the Beef
Pat the chuck roast dry with paper towels. Season generously on all sides with salt and black pepper. Heat oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. This step adds incredible flavor, so don’t skip it.
Step 2: Prepare the Slow Cooker
Place the chopped onion, carrots, celery, and garlic in the bottom of the slow cooker. Transfer the seared roast on top of the vegetables.
Step 3: Build the Flavor
In a bowl, whisk together beef broth and tomato paste until smooth. Pour the mixture over the roast. Sprinkle thyme and rosemary evenly over the meat and vegetables.
Step 4: Slow Cook to Perfection
Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the beef is fork-tender and easily pulls apart. The longer it cooks, the better the flavor.
Step 5: Make the Mashed Potatoes
About 30 minutes before serving, bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–20 minutes. Drain well.
Mash the potatoes with butter, warm milk, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Step 6: Serve
Slice or shred the pot roast and serve over a generous bed of mashed potatoes. Spoon the rich cooking juices and vegetables over the top for maximum flavor.
Tips for the Best Pot Roast
- Chuck roast is the best cut for slow cooking
- Always sear the meat for deeper flavor
- Cook on low for the most tender results
- Let the roast rest 10 minutes before slicing
- Leftovers taste even better the next day
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze pot roast with gravy for up to 3 months
- Reheat: Warm slowly on the stove or microwave with extra gravy
Final Thoughts
This Slow-Cooked Pot Roast with Mashed Potatoes is the definition of comfort food done right. Rich, hearty, and incredibly satisfying, it’s a recipe you’ll come back to again and again. Perfect for busy days, special family dinners, or when you just want a warm, homemade meal that feels like a hug.