Slow Cooker Pot Roast (Print Version)
Fork-tender chuck roast with herb-infused sauce and creamy goat cheese mashed potatoes for comforting family meals.
# Ingredients You'll Need:
→ Pot Roast
01 -
3 lb boneless chuck roast
02 -
1 large yellow onion, cut into large chunks
03 -
4 medium carrots, cut into chunks
04 -
3 celery stalks, cut into chunks
05 -
4 garlic cloves, minced
06 -
1 tablespoon tomato paste
07 -
1.5 cups beef stock, low sodium
08 -
2 teaspoons Worcestershire sauce
09 -
1 sprig fresh rosemary
10 -
1 sprig fresh thyme
11 -
1 tablespoon granulated garlic
12 -
1 tablespoon onion powder
13 -
2 teaspoons paprika
14 -
1 teaspoon dried oregano
15 -
2 bay leaves
16 -
1 packet ranch seasoning powder
17 -
1 packet brown gravy powder
18 -
Salt and black pepper, to taste
19 -
3 tablespoons neutral oil (for searing)
→ Goat Cheese Mashed Potatoes
20 -
5-6 large russet potatoes
21 -
1 cup heavy cream, warmed
22 -
4 tablespoons European-style butter
23 -
4 tablespoons mild goat cheese
24 -
Salt, to taste
# Step-by-Step Instructions:
01 -
Pat the chuck roast dry, then season generously with salt and black pepper on all sides. Heat 3 tablespoons of neutral oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4-5 minutes on each side until a deep golden crust forms. Set aside.
02 -
In a medium bowl, combine tomato paste, beef stock, Worcestershire sauce, granulated garlic, onion powder, paprika, oregano, ranch seasoning powder, and brown gravy powder. Stir until fully blended.
03 -
Place the seared chuck roast at the bottom of the slow cooker. Arrange carrots, celery, and onion chunks around the roast. Tuck in rosemary, thyme, and bay leaves. Pour the prepared sauce mixture evenly over the contents.
04 -
Cover the slow cooker and cook on high for 5 hours or on low for 8-9 hours until the beef is fork tender and vegetables are softened but intact.
05 -
Remove visible fat from the roast. Taste the cooking liquid and adjust seasoning with salt and pepper. Use two forks to shred or slice the beef gently. Keep warm until ready to serve.
06 -
Peel and quarter russet potatoes. Place in a large pot, cover with cold salted water, and bring to a boil. Simmer until potatoes are fork tender, then drain thoroughly. Add butter to the hot potatoes allowing it to melt. Warm the cream separately; pour half into the potatoes and mash using a potato masher. Fold in goat cheese and the remaining cream. Season generously with salt for flavor.
07 -
Spoon the creamy goat cheese mashed potatoes onto plates. Top with generous portions of tender pot roast and ladle the rich sauce over. Garnish with fresh herbs, if desired, and serve warm.
# Extra Tips & Details:
01 -
Browning the meat prior to slow cooking enhances flavor and color. Cutting vegetables into large chunks helps retain their texture. Warm cream before adding to potatoes ensures a smooth, silky consistency. For thicker gravy, mix 2 teaspoons cornstarch with 2 teaspoons cold water and stir in near cooking end.