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–+ servings
slow cooker pot roast

Tender Pot Roast

864 Kcal | 84g Protein | 59g Carbohydrates | 31g Fat
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Prep Time 15 minutes
Cook Time 30 minutes
Down Time 8 hours
Total Time 9 hours
Carb Potatoes
Protein Beef
Servings 4
Calorie 800< Calories

Equipment

Ingredients
  

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
  • 1 tbsp cornstarch + 2 tbsp water for thickening, optional

For the Slow-Cooked 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

Instructions
 

Prepare & Sear the Roast (Optional But Recommended)

  • Pat the arm roast dry with paper towels.
    3-4 lbs arm roast
  • In a small bowl, mix salt, pepper, garlic powder, onion powder, thyme, and smoked paprika.
    1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp smoked paprika
  • Rub the seasoning blend all over the roast.
  • Heat 1 tbsp olive oil in a large skillet over medium-high heat.
    1 tbsp olive oil
  • Sear the roast for 2-3 minutes per side until browned (this locks in flavor).

Slow Cook the Pot Roast & Carrots

  • Place sliced onions and garlic at the bottom of the slow cooker.
    3 cloves garlic, 1 onion
  • Place the roast on top of the onions.
  • Add Worcestershire sauce, beef broth, and balsamic vinegar.
    1 tbsp Worcestershire sauce, 2 cups beef broth, 1 tbsp balsamic vinegar
  • Scatter carrot around the roast and season with salt, pepper, and garlic powder.
    3 cups baby carrots, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder
  • Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours) until the roast is fork-tender.
  • Once done, remove the roast and carrots from the slow cooker.

Make the Mashed Potatoes

  • While the roast is cooking, boil cubed potatoes in salted water for 15-20 minutes until fork-tender.
    2 lbs Yukon gold or russet potatoes
  • Drain and mash with butter, milk, salt, and pepper until smooth.
    3 tbsp butter, ½ cup milk, ½ tsp salt, ½ tsp black pepper
  • Stir in sour cream for extra creaminess (optional).
    1 tbsp sour cream

Make the Gravy (Optional)

  • Strain the cooking liquid from the slow cooker into a saucepan.
  • Bring to a simmer over medium heat.
  • Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry.
    1 tbsp cornstarch + 2 tbsp water
  • Stir the slurry into the sauce and cook until thickened (2-3 minutes).

Assemble & Serve

  • Shred the pot roast with two forks.
  • Divide mashed potatoes into meal prep containers.
  • Add a portion of shredded beef and slow-cooked carrots.
  • Drizzle with gravy or serve on the side.

Nutrition

Calories: 864kcalCarbohydrates: 59gProtein: 84gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 239mgSodium: 3188mgPotassium: 2570mgFiber: 7gSugar: 10gVitamin A: 13831IUVitamin C: 19mgCalcium: 201mgIron: 11mg
Keywords beef pot roast with mashed potatoes, easy crockpot dinner, fall-apart tender pot roast, high protein meal prep, meal prep comfort food, slow cooker pot roast
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