Slow Cooker Pot Roast (Printer-Friendly)
Fork-tender beef slow-cooked with herbs and veggies, paired with creamy tangy goat cheese mashed potatoes.
# What 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, finely minced
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1 tablespoon tomato paste
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1 1/2 cups beef stock, low sodium
08 -
2 teaspoons Worcestershire sauce
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1 rosemary sprig, fresh
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1 thyme sprig, fresh
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1 tablespoon granulated garlic
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1 tablespoon onion powder
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2 teaspoons paprika, vibrant red
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1 teaspoon dried oregano
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2 bay leaves
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1 packet ranch seasoning mix
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1 packet brown gravy powder
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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
# Steps to Follow:
01 -
Pat roast dry and season both sides with salt and pepper. Heat oil in skillet over medium-high heat until shimmering. Brown roast 4-5 minutes per side to develop deep golden crust.
02 -
Combine tomato paste, beef stock, Worcestershire sauce, granulated garlic, onion powder, paprika, oregano, ranch seasoning, and brown gravy powder in a bowl. Stir to blend evenly.
03 -
Place browned roast in slow cooker. Add carrots, celery, onion, rosemary, thyme, and bay leaves around roast. Pour sauce mixture evenly over ingredients.
04 -
Cover and cook on high for 5 hours or low for 8-9 hours until beef is tender and vegetables soft but intact.
05 -
Remove excess fat from cooked roast. Adjust seasoning with salt and pepper to taste. Keep warm while preparing potatoes.
06 -
Peel and quarter potatoes. Place in pot, cover with cold salted water, and bring to a boil. Simmer until fork tender, then drain thoroughly.
07 -
Return potatoes to pot, add butter and let melt. Gradually stir in warm heavy cream and goat cheese, mashing to creamy consistency. Season with salt generously.
08 -
Plate mashed potatoes and top with tender pot roast and ladle of sauce. Garnish with fresh herbs if desired and serve immediately.
# Helpful Hints:
01 -
Brown the roast thoroughly before slow cooking to enhance flavor and color.
02 -
Cut vegetables into large chunks to preserve texture during slow cooking.
03 -
Warm cream before adding to potatoes for a smoother mash.
04 -
To thicken gravy, mix 2 teaspoons cornstarch with 2 teaspoons cold water and stir into slow cooker near end of cooking.