Can I use a different cut of beef for this recipe?

Absolutely. While beef chuck roast is the classic choice for slow cooker pot roast with mashed potatoes , you can also use brisket or bottom round roast. Both cuts become tender with long, slow cooking. Just make sure to sear them first to lock in flavor and color. If you prefer a leaner option, top round works too, though it may not be quite as juicy.

Can I make this recipe ahead of time?

Yes, and it’s one of the best things about this dish. You can prepare everything the night before—sear the meat, chop the vegetables, and mix the broth ingredients—then refrigerate the insert. In the morning, place it in the slow cooker and let it cook all day. The flavors deepen beautifully overnight, and it reheats well, making it ideal for meal prep or gatherings.

How do I thicken the gravy?

If the gravy turns out thinner than you’d like, remove the lid and let the roast cook uncovered for 15–20 minutes. The steam will escape, and the sauce will naturally thicken. For a silkier finish, whisk one tablespoon of cornstarch with two tablespoons of warm broth, then stir it in. Let it simmer a few minutes more, and you’ll have rich, velvety gravy that pairs perfectly with mashed potatoes.

Can I make this recipe without mashed potatoes?

Of course! You can serve the tender pot roast over buttered noodles, roasted root vegetables, or even polenta. The flavorful gravy complements almost any side. But if you’re craving that classic comfort feel, creamy mashed potatoes still make the perfect pairing.

Slow Cooker Pot Roast with Mashed Potatoes

Description

This cozy slow cooker pot roast with mashed potatoes is pure comfort—tender beef simmered with carrots, onions, and thyme in a rich, savory gravy, served over creamy mashed potatoes for a perfect family meal.

Ingredients

1.3 kg / 3 lbs beef chuck roast

1 onion, chopped

4 garlic cloves, minced

3 carrots, sliced

480 ml / 2 cups beef broth

2 tbsp tomato paste

2 tbsp soy sauce

1 tbsp Worcestershire sauce

2 tbsp olive oil

1 tsp black pepper

Salt, to taste

Fresh thyme sprigs

Mashed potatoes, for serving

Instructions

1. Pat beef chuck roast dry with paper towels and season with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat and sear the beef on all sides until browned.

3. Add chopped onion, garlic, and carrots to the bottom of your slow cooker.

4. Place seared beef roast on top of the vegetables.

5. In a bowl, whisk together beef broth, tomato paste, soy sauce, and Worcestershire sauce.

6. Pour the sauce mixture over the roast and add a few sprigs of fresh thyme.

7. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until beef is fork-tender.

8. Remove beef from the slow cooker and shred or slice gently.

9. (Optional) To thicken the gravy, mix 1 tbsp cornstarch with 2 tbsp broth and stir into the slow cooker; cook uncovered for 10 minutes.

10. Serve pot roast over creamy mashed potatoes and drizzle with the rich gravy.

Notes

For deeper flavor, replace 1/2 cup of broth with dry red wine.

Add mushrooms or parsnips for extra texture and richness.

Leftovers reheat beautifully and can be turned into sandwiches the next day.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 485
Sugar: 4g
Sodium: 740mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 42g
Cholesterol: 105mg

Keywords: slow cooker pot roast with mashed potatoes, crockpot beef roast, comfort food dinner