Slow Cooker Pot Roast with Mashed Potatoes

Sear the Roast:

Season the beef chuck roast with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned. Transfer to a slow cooker.
Prepare Vegetables:

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

In the same skillet, sauté the onions and garlic until fragrant. Add carrots and celery, then cook for a few minutes. Transfer to the slow cooker.
Create the Sauce:

In a small bowl, mix beef broth, red wine, tomato paste, thyme, and bay leaf. Pour over the roast and vegetables in the slow cooker.
Cook:

Cover and cook on low for 7-8 hours, or until the roast is tender and falls apart.
Prepare the Mashed Potatoes:

Boil potatoes in salted water until tender, then drain.
Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
Serve:

Slice the pot roast and serve it with mashed potatoes, topped with the delicious gravy from the slow cooker.