Here’s a classic, comforting recipe for a complete meal: tender Slow Cooker Pot Roast served with Garlic Mashed Potatoes and simple Herb Vegetables.
This approach uses the slow cooker for the beef and a separate pot for the mash, while the vegetables cook alongside the roast for maximum flavour. You’ll have a rich, built-in gravy.
Overview
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Prep time: 25 minutes
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Cook time: 8-10 hours on LOW
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Serves: 6
Ingredients
For the Pot Roast & Vegetables
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Beef: 1.5-2 kg (3-4 lbs) chuck roast or brisket
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Salt & black pepper: generously
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Olive oil: 2 tbsp, for searing
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Onion: 1 large, cut into thick wedges
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Garlic: 4 cloves, smashed
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Beef broth: 350ml (1½ cups)
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Worcestershire sauce: 2 tbsp
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Tomato paste: 2 tbsp
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Fresh herbs: 2 sprigs rosemary, 4 sprigs thyme (or 1 tsp dried each)
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Bay leaf: 1
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Root vegetables (for the pot): 4 large carrots, peeled and cut into 5cm (2-inch) chunks; 3 parsnips, peeled and chunked (or sub more carrots)
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Celery: 2 stalks, cut into chunks
For the Garlic Mashed Potatoes
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Potatoes: 1.2 kg (2.5 lbs) floury potatoes (Maris Piper, Russet, Yukon Gold), peeled and quartered
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Garlic: 4-5 cloves, peeled
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Butter: 80g (6 tbsp)
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Warm milk or cream: 120-180ml (½-¾ cup), to taste
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Salt & white pepper: to taste
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Fresh chives or parsley: chopped, for garnish
Method
1. Sear the Beef (Crucial Step)
Pat the beef dry with kitchen paper. Season extremely well on all sides with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Sear the beef for 3-4 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
2. Build the Braising Liquid
In the same pan, briefly sauté the onion wedges and smashed garlic for 2 minutes just to take the raw edge off. Add the beef broth, Worcestershire sauce, and tomato paste. Scrape up all the browned bits from the pan bottom with a wooden spoon. Pour this liquid around (not over) the beef in the slow cooker to preserve the crust.
3. Add Herbs & Slow Cook
Add the fresh herb sprigs and bay leaf to the liquid. Scatter