There’s a reason pot roast is the Sunday dinner that never goes out of style. A chuck roast, a few humble vegetables, and a long, slow cook turn into something rich, tender, and deeply comforting — and the crockpot does nearly all of the work. Serve it with buttery mashed potatoes and a gravy made from the cooking juices, and you have a meal that tastes like it took all day, because it did, just not from you.
Ingredients
For the pot roast:
– 3–4 lb beef chuck roast
– 2 tbsp vegetable oil or olive oil
– 1 large yellow onion, quartered
– 4–6 medium carrots, peeled and cut into 2-inch chunks
– 4 cloves garlic, smashed
– 2 cups beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 2 bay leaves
– Salt and black pepper
For the mashed potatoes:
– 2 lb potatoes, peeled and cubed
– 4 tbsp butter
– 1/2 cup warm milk or cream
– Salt to taste
For the gravy:
– 2 tbsp butter
– 2 tbsp flour
– 2 cups of the strained cooking liquid
Directions
1. Pat the roast dry and season generously with salt and pepper. Heat the oil in a skillet over high heat and sear the roast on all sides until deeply browned, about 3–4 minutes per side.
2. Place the onion, carrots, and garlic in the bottom of the crockpot. Set the seared roast on top.
3. Whisk together the beef broth, tomato paste, Worcestershire sauce, and thyme, and pour over the roast. Tuck in the bay leaves.
4. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the meat shreds easily with a fork.
5. About 30 minutes before serving, boil the potatoes until tender, drain, and mash with butter and warm milk until smooth. Season to taste.
6. Lift the roast and vegetables onto a platter and tent with foil. Strain the cooking liquid.
7. For the gravy, melt butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the strained liquid and simmer until thickened, 3–5 minutes. Season to taste.
8. Serve the sliced or shredded roast over mashed potatoes with carrots on the side and plenty of gravy.
Tips: Don’t skip the sear — it’s where most of the flavor comes from. If the gravy is too thin, simmer it a little longer; if too thick, loosen it with a splash of broth. Leftovers make excellent sandwiches the next day.
Inspired by a post in Crockpot Recipes & Tips: https://facebook.com/groups/1779456819966307/permalink/1834674864444502/
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