There’s nothing quite like coming home to the comforting aroma of a slow-cooked pot roast simmering all day. Tender beef, rich gravy, and creamy mashed potatoes — this is the ultimate comfort meal that feels like a warm hug on a cold evening. This recipe not only melts in your mouth but also fills your kitchen with that old-fashioned, homey smell that everyone loves. Let’s make a slow cooker pot roast so good, it’ll become your go-to Sunday dinner.
Ingredients
For the Pot Roast:
- 3–4 lbs (1.5–2 kg) beef chuck roast
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, sliced
- 4 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 3–4 medium potatoes, cut into large pieces (optional if serving with mashed potatoes)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste (optional, for richer flavor)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening the gravy)
For the Mashed Potatoes:
- 6–8 large potatoes, peeled and cubed
- ½ cup butter (1 stick)
- ½ cup warm milk or heavy cream
- Salt and pepper, to taste
- Optional: 2 cloves roasted garlic or ½ cup sour cream for extra creaminess
