Description

A tender, fall-apart chuck roast slow-cooked with vegetables and rich gravy, served alongside creamy, buttery mashed potatoes. This set-it-and-forget-it meal is perfect for busy families and delivers restaurant-quality comfort food with minimal effort.

Ingredients

Scale

3–4 lbs chuck roast
2 cups low-sodium beef broth
1/2 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
2 large yellow onions, sliced
6 cloves garlic, minced
4 large carrots, chopped into 2-inch chunks
2 lbs Yukon Gold potatoes, peeled and cubed
2 teaspoons dried thyme (or 1 tablespoon fresh)
2 bay leaves
2 tablespoons tomato paste
2 tablespoons flour
Salt and black pepper, to taste
4 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon garlic powder
1 tablespoon cornstarch (for thickening gravy)
2 tablespoons cold water (for cornstarch slurry)

Instructions

Pat the chuck roast dry with paper towels and season generously with salt and pepper.
Heat a large skillet over medium-high heat with oil. Sear the roast on all sides until browned, about 3-4 minutes per side. (Optional but recommended for flavor).
In the slow cooker, layer sliced onions and chopped carrots. Place the seared roast on top.
In a bowl, whisk together beef broth, red wine, tomato paste, and flour until smooth.
Pour the liquid mixture over the roast. Add minced garlic, thyme, and bay leaves. Ensure liquid comes about halfway up the roast.
Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until meat is fork-tender.
About an hour before the roast is done, boil cubed potatoes in salted water until tender (15-20 minutes). Drain well.
Return potatoes to the pot and add butter, heavy cream, salt, pepper, and garlic powder. Mash until smooth and creamy.
Once the roast is done, remove it from the slow cooker and let it rest for 10-15 minutes.
If the gravy is too thin, mix cornstarch with cold water to make a slurry. Stir into the slow cooker and cook on HIGH for 15-20 minutes until thickened.
Slice or shred the roast. Serve over mashed potatoes, drizzled with the rich gravy. Garnish with fresh parsley if desired.

Notes

Searing the meat adds significant flavor through the Maillard reaction. Use low-sodium broth to control salt levels as liquids reduce in slow cookers. Let the meat rest before slicing to retain juices. Potatoes do not freeze well; freeze the roast and gravy separately. For a wine-free version, substitute wine with extra broth and a splash of balsamic vinegar.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice/shred of roa
Calories: 550
Sugar: 6
Sodium: 600
Fat: 25
Saturated Fat: 12
Carbohydrates: 45
Fiber: 5
Protein: 35

Keywords: slow cooker pot roast, chuck roast recipe, mashed potatoes, comfort food, family dinner, easy weeknight meals, beef stew, slow cooker dinner