Slow-Cooked Beef Roast with Mashed Potatoes

This Slow-Cooked Beef Roast with Mashed Potatoes is the ultimate comfort-food dinner. Tender beef roast slowly cooks with onions, garlic, and savory herbs until it practically falls apart, while creamy mashed potatoes make the perfect base for the rich homemade gravy.

Ingredients

For the Beef Roast

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 1½ cups beef broth
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 bay leaves

For the Mashed Potatoes

• 2½ lb (1.1 kg) Yukon Gold or russet potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• ½ cup warm whole milk
• ¼ cup sour cream
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups strained cooking liquid from the roast

Directions

1. Season the Roast

Pat the chuck roast dry with paper towels.

Season all sides with salt, black pepper, paprika, thyme, and rosemary.

2. Sear the Beef

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Sear the roast for 3–4 minutes per side, until deeply browned.

Transfer it to a slow cooker.

3. Add the Aromatics

Place the sliced onion and minced garlic around the roast.

Whisk together the beef broth, Worcestershire sauce, and tomato paste.

Pour the mixture around the roast.

Add the bay leaves.

4. Slow Cook

Cover and cook on:

• LOW for 8–9 hours, or
• HIGH for 4–5 hours

Cook until the beef is very tender and easily pulls apart with a fork.

5. Prepare the Potatoes

About 30 minutes before serving, place the potatoes in a large pot.

Cover with cold water and add a generous pinch of salt.

Bring to a boil and cook for 15–20 minutes, until fork-tender.

Drain thoroughly.

6. Make the Mashed Potatoes

Return the drained potatoes to the warm pot.

Add the butter, warm milk, sour cream, salt, and black pepper.

Mash until smooth and creamy.

Avoid overmixing, which can make potatoes gluey.

7. Make the Gravy

Strain approximately 2 cups of the cooking liquid from the slow cooker.

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the strained cooking liquid.

Simmer for 3–5 minutes, stirring frequently, until thickened.

Taste and adjust the seasoning.

8. Serve

Transfer the tender beef to a serving platter and shred or slice it.

Spoon generous portions of creamy mashed potatoes onto plates.

Top with tender beef and plenty of rich gravy.

Garnish with fresh parsley if desired.

Recipe Tips

• Chuck roast is ideal because its marbling and connective tissue become tender during slow cooking.
• Searing the roast adds a deeper, richer flavor but can be skipped when you’re short on time.
• Don’t add too much liquid to the slow cooker; the beef will release additional juices as it cooks.
• Cook the potatoes until just tender to avoid watery mashed potatoes.
• Warm the milk before adding it to the potatoes for a smoother mash.
• Add roasted garlic or shredded Parmesan to the mashed potatoes for extra flavor.
• Refrigerate leftovers in an airtight container for 3–4 days.
• Reheat the beef gently with some gravy or cooking juices to help keep it moist.

Prep & Cooking Time

Prep Time: 25 minutes
Cook Time: 8–9 hours on LOW
Servings: 6–8

Meta Description

Make Slow-Cooked Beef Roast with creamy mashed potatoes and rich homemade gravy. Tender chuck roast, garlic, onions, and herbs create the ultimate comforting family dinner.