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I served this slow cooker pot roast with goat cheese mashed potatoes and it’s hands down the best meal I’ve made this year! Pure comfort food at its best and perfect for the upcoming colder months!
If you’re not a fan of goat cheese, feel free to serve the roast with creamy mashed potatoes instead.
Table of Contents
I’ve been traveling a lot lately and eating out a ton, so as soon as I got home, I was craving a classic American comfort meal. And what’s more comforting than pot roast with mashed potatoes? It was a cold, rainy day too, which made it even better.
Dinner was ready around 6 p.m., and we all really enjoyed it. We had it with a glass of red wine and ended the night watching Netflix. I highly recommend this recipe!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Meat – I used a 3-pound boneless chuck roast for this recipe, and I really recommend using chuck roast. When you cook it for more than 4 hours, it becomes very soft, falls apart easily, and has a lot of flavor.
- Potatoes – Most of the time I use russet potatoes when making mashed potatoes because I find that it makes the best creamiest mashed, but feel free to use any potatoes you have on hand.
Top Tips
- I highly recommend browning the meat in a hot skillet for a few minutes on each side before adding it to the slow cooker. This will add lots of flavor and color to your dish!
- Make sure to season generously with salt and pepper, before serving!
- Want to thicken the gravy? Mix 2 teaspoons of cornstarch with 2 teaspoons of cold water. Pour it into the slow cooker, stir it in, and let it cook for a few more minutes until the sauce gets as thick as you like.
- Don’t cut the carrots, onions, and celery too small, or they’ll almost disappear while cooking. Just chop them roughly so you still have chunks of veggies at the end instead of mush.
More Recipes You Might Enjoy…
- Crockpot Beef Stew
- Slow Cooker BBQ Chicken
- Slow Cooker Nashville Chicken Sandwiches
- Slow Cooker Shredded Beef Tacos
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
Slow Cooker Pot Roast with Goat Cheese Mashed Potatoes
I served this slow cooker pot roast with goat cheese mashed potatoes and it's hands down the best meal I've made this year! Pure comfort food at its best and perfect for the upcoming colder months!
Equipment
- Slow Cooker
Ingredients
- 3 lb chuck roast , boneless
- 1 large yellow onion , diced into big chunks
- 4 carrots , cut into chunks
- 3 celery stalks , cut into chunks
- 4 garlic cloves , finely minced
- 1 tablespoon tomato paste
- 1 1/2 cups beef stock
- 2 teaspoons Worcestershire sauce
- 1 rosemary sprig
- 1 thyme sprig
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon oregano
- 2 bay leaves
- 1 packet Ranch seasoning mix
- 1 packet brown gravy powder
- salt and pepper to taste , *check for seasoning right before serving*
- oil, for browning meat
Goat Cheese Mashed Potatoes
- 5-6 large russet potatoes
- 1 cup heavy cream , warm
- 4 tablespoons butter
- 4 tablespoons goat cheese
- salt to taste
Instructions
- Add about 3 tablespoons of oil to a skillet and allow it to heat up. While the oil heats up, pat dry the chuck roast with paper towel and season it generously on both sides with salt and pepper.
- Place the chuck roast in the hot skillet and cook for 4-5 minutes on each side.
- While the chuck roast browns, prepare the sauce. Combine the remaining ingredients minus the veggies, rosemary, thyme, and bay leaves. Mix well.
- Place the chuck roast in the slow cooker along with the sauce, carrots, celery, onions, rosemary, thyme, and bay leaves.
- Cover and cook on high for 5 hours or on low for 8-9 hours.
- Once the beef is fork tender, discard any fat and check for seasoning. Add salt and pepper if needed and turn on the "keep warm" function.
For the goat cheese mashed potatoes
- Wash and peel the potatoes, then cut them into quarters. Place them in a pot with cold water and add some salt. Cook the potatoes until they're fork tender.
- Once the potatoes are fork tender, drain the water and add the butter. Let the butter start melting for a few seconds while you warm up the heavy cream. I usually just microwave the cream for about 1 minute.
- Pour in half of the heavy cream and start mashing the potatoes with a potato masher. Mix in the goat cheese, then add the rest of the cream. Season generously with salt.
- Serve the pot roast over the warm goat cheese mashed potatoes and enjoy!
Notes
- I highly recommend browning the meat in a hot skillet for a few minutes on each side before adding it to the slow cooker. This will add lots of flavor and color to your dish!
- Make sure to season generously with salt and pepper, before serving!
- Want to thicken the gravy? Mix 2 teaspoons of cornstarch with 2 teaspoons of cold water. Pour it into the slow cooker, stir it in, and let it cook for a few more minutes until the sauce gets as thick as you like.
- Don’t cut the carrots, onions, and celery too small, or they’ll almost disappear while cooking. Just chop them roughly so you still have chunks of veggies at the end instead of mush.
Nutrition
Calories: 942kcal | Carbohydrates: 70g | Protein: 55g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 226mg | Sodium: 853mg | Potassium: 2444mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7807IU | Vitamin C: 24mg | Calcium: 163mg | Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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