Slow Cooker Pot Roast with Mashed Potatoes and Glazed Carrots

Instructions

Step 1. Season the chuck roast with salt, pepper, garlic powder, onion powder, and thyme.

Step 2. Heat the olive oil in a large skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned.

Step 3. Place the sliced onion in the bottom of a slow cooker and set the roast on top.

Step 4. In a bowl, combine the beef broth, Worcestershire sauce, and minced garlic. Pour the mixture over the roast.

Step 5. Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the beef is fork-tender.

Step 6. About 30 minutes before serving, place the potatoes in a large pot of salted water and bring to a boil.

Step 7. Cook the potatoes for 15–20 minutes until tender. Drain well.

Step 8. Add the butter, warm milk, salt, and pepper to the potatoes and mash until smooth and creamy.

Step 9. While the potatoes cook, place the carrots in a saucepan with enough water to cover them. Simmer for 10–12 minutes until tender.

Step 10. Drain the carrots and return them to the pan. Add the butter, brown sugar, and salt, stirring until the carrots are lightly glazed.

Step 11. Remove the roast from the slow cooker and shred it with two forks. Spoon some of the cooking juices over the meat.

Step 12. Serve the pot roast with mashed potatoes and glazed carrots. Garnish with fresh parsley and a light sprinkle of paprika.

Storage and Reheating Tips

Store leftover pot roast, mashed potatoes, and carrots in separate airtight containers in the refrigerator for up to 4 days.

Freeze shredded pot roast with some of its cooking liquid in a freezer-safe container for up to 3 months.

Thaw frozen pot roast overnight in the refrigerator before reheating.

Reheat the beef gently in a saucepan with a little broth to keep it moist.

Warm the mashed potatoes with a splash of milk and stir until creamy.

Reheat the carrots in a skillet over low heat or in the microwave until heated through.