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Tender Pot Roast Recipe

Tender Pot Roast Recipe
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★★★★★

4.9 from 20 reviews

This Tender Pot Roast recipe offers a comforting, slow-cooked beef dish served with creamy mashed potatoes and flavorful carrots. The roast is seasoned with a blend of herbs and spices, seared to lock in flavor, then slow-cooked until tender. The rich gravy made from the cooking liquids adds depth to this classic meal, making it perfect for family dinners or meal prepping.

Ingredients

Scale

For the Pot Roast

  • 3–4 lbs arm roast (or chuck roast)
  • 1 tbsp olive oil (for searing, optional)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic (minced)
  • 1 onion (sliced)
  • 2 cups beef broth (low sodium preferred)
  • 1 tbsp balsamic vinegar

For the Carrots

  • 3 cups baby carrots
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Mashed Potatoes

  • 2 lbs Yukon gold or russet potatoes (peeled & cubed)
  • 3 tbsp butter
  • ½ cup milk (or more as needed)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp sour cream (optional, for extra creaminess)

For the Gravy (Optional)

  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Prepare & Sear the Roast (Optional But Recommended): Pat the arm roast dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, onion powder, dried thyme, and smoked paprika. Rub this seasoning blend all over the roast evenly. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the roast for 2-3 minutes per side until a rich brown crust forms, locking in the flavor.
  2. Slow Cook the Pot Roast & Carrots: Place the sliced onions and minced garlic at the bottom of the slow cooker, creating a flavorful bed for the roast. Set the seasoned and seared roast on top of the onions. Add Worcestershire sauce, beef broth, and balsamic vinegar around the roast. Scatter the baby carrots around the meat and season the carrots with salt, black pepper, and garlic powder. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the roast is tender enough to shred with a fork.
  3. Make the Mashed Potatoes: While the roast is cooking, place the cubed potatoes in a large pot of salted water and boil for 15-20 minutes, or until fork-tender. Drain the potatoes well, then mash them with butter, milk, salt, and black pepper until smooth and creamy. Stir in sour cream if desired, for extra richness and creaminess.
  4. Make the Gravy (Optional): When the roast is done, transfer the roast and carrots out of the slow cooker. Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. Mix the cornstarch with water to create a slurry, then slowly whisk it into the simmering liquid. Cook for 2-3 minutes until the gravy thickens to a nice consistency.
  5. Assemble & Serve: Use two forks to shred the pot roast into bite-sized pieces. Divide the mashed potatoes into serving plates or meal prep containers. Add a portion of shredded beef and slow-cooked carrots alongside the potatoes. Drizzle with the prepared gravy, if using, and serve warm.

Notes

  • Searing the roast before slow cooking enhances flavor but can be skipped if short on time.
  • Use low sodium beef broth to better control the salt level in the dish.
  • Sour cream in mashed potatoes is optional but adds great creaminess and tang.
  • The gravy can be thickened with cornstarch or left as a thin broth depending on preference.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://bitesizedbenny.com/tender-pot-roast-recipe/