Name: Perfect Slow-Cooker Pot Roast with Creamy Mashed Potatoes
Ingredients: 3 to 4 pounds beef chuck roast; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 onion, chopped; 3 cloves garlic, minced; 4 carrots, cut into chunks; 3 potatoes, cut into chunks; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 2 teaspoons dried thyme; 2 teaspoons dried rosemary; 2 tablespoons cornstarch (optional, for thickening gravy); 1/4 cup water (optional, for thickening gravy); 4 cups potatoes, peeled and cubed (for mashed potatoes); 1/2 cup butter (for mashed potatoes); 1/2 cup milk (for mashed potatoes); Salt and pepper to taste (for mashed potatoes)

Ingredients

Scale

3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
3 cloves garlic, minced
4 carrots, cut into chunks
3 potatoes, cut into chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 tablespoons cornstarch (optional, for thickening gravy)
1/4 cup water (optional, for thickening gravy)
4 cups potatoes, peeled and cubed (for mashed potatoes)
1/2 cup butter (for mashed potatoes)
1/2 cup milk (for mashed potatoes)
Salt and pepper to taste (for mashed potatoes)

Instructions

Season the chuck roast with salt and black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to the slow cooker.
Add chopped onion, minced garlic, carrots, and potatoes to the slow cooker around the roast.
In a bowl, mix together beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the roast and vegetables in the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender and falls apart easily.
Once the roast is done, remove it from the slow cooker and let it rest for a few minutes. If desired, use the drippings to make gravy by mixing cornstarch and water in a small bowl, then stirring it into the drippings and cooking on high until thickened.
For the mashed potatoes, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add butter and milk to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste.
Serve the pot roast with the buttery mashed potatoes and drizzle with gravy.

Notes

For best results, use a meat thermometer to ensure the internal temperature of the roast reaches at least 145°F (medium rare) or 160°F (medium).
Feel free to add other vegetables such as celery or parsnips for added flavor.
This dish pairs well with a side salad or crusty bread.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 45
Fiber: 5
Protein: 35
Cholesterol: 120

Keywords: slow cooker pot roast, buttery mashed potatoes, pot roast recipe, easy slow cooker recipes, beef chuck roast, comfort food