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Slow Cooker (or not) Pot Roast with Vegetables
and mashed potatoes

Active: 40 Total: 580

Pot roast cooks low and slow to produce tender meat and flavorful vegetables.
Smarts #1:Season the beef generously as it sears. The salt and pepper you add in that step will season the entire dish as it cooks.
Smarts #2: Set aside half the meat and a portion of the cooking liquid to make Wed's meal.

Tags

Ingredients

Servings:
4
Metric
Pot Roast with Baby Carrots and Turnips:
  • Turnips - 1 lb, peeled and cubed (sub rutabaga or parsnips)
  • Garlic - 5 cloves, chopped
  • Onions, medium - 1, thinly sliced
  • Carrots - 8 oz, thick slices
  • Celery - 2 stalks, sliced
  • Stock, any type - 2 cups
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Thyme, dried - 2 tsp
  • Oil, cooking - 2 Tbsp
  • Beef, boneless chuck roast (enough for 2 nights) - 3 lbs
Mashed Potatoes:
  • Potatoes, russet - 1 1/2 lbs, peeled and cubed
  • Sour cream - 3 Tbsp (sub plain or Greek yogurt)
  • Butter - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Turnips / Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Prepare cooking liquid - Whisk together stock, vinegar, mustard, brown sugar, and dried thyme. (Can be done up to 5 days ahead)
  3. Sear roast - Heat oil in a skillet over medium heat. Add beef and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side. (Can be done up to 2 days ahead)
  4. Slow Cook Roast - In the bowl of a slow cooker, combine turnips, garlic, onions, carrots, and celery. Pour cooking liquid over vegetables. Top with seared roast, nestling it down inside the vegetables. Slow cook until beef is very tender and falling apart, on low for 9 to 10 hours or high for 5 to 6 hours. (Can be done 1 day ahead)
  5. Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.

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Make

  1. When pot roast is nearly finished cooking, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
  2. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  3. Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  4. Use a masher to mash potatoes with sour cream, butter, and some salt.
  5. Transfer beef to a cutting board. Use a slotted spoon to transfer vegetables to a serving platter.
  6. Shred or chop beef. Taste and season with some salt and pepper.
  7. Reserve half the shredded beef for Wednesday’s meal. Also reserve 1 cup / 60 mL (for 4 servings; adjust if customizing) of cooking liquid for Wednesday’s meal.
  8. Serve pot roast and vegetables over mashed potatoes with any remaining cooking liquid spooned over top. Enjoy!

Prep

  1. Turnips / Garlic / Onions / Carrots / Celery - Prep as directed. Store turnips and garlic in their own separate containers. Combine onions, carrots, and celery in another container. (Can be done up to 5 days ahead)
  2. Prepare cooking liquid - Whisk together stock, vinegar, mustard, brown sugar, and dried thyme. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 275F / 135C.
  2. Heat oil in an oven-safe Dutch oven over medium heat. Add beef and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side. Set beef aside.
  3. If the pot looks dry, add some more oil and then add onions, carrots, and celery and saute until light golden brown, 5 to 6 minutes. Add garlic and turnips and pour cooking liquid over top.
  4. Return beef to the pan, nestling it in the vegetables. Cover with a lid and transfer to heated oven. Roast, covered, until meat is very tender and falling apart, 3 to 3 ½ hours.
  5. When pot roast is nearly finished cooking, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
  6. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  7. Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  8. Use a masher to mash potatoes with sour cream, butter, and some salt.
  9. Transfer beef to a cutting board. Use a slotted spoon to transfer vegetables to a serving platter.
  10. Shred or chop beef. Taste and season with some salt and pepper.
  11. Reserve half the shredded beef for Wednesday’s meal. Also reserve 1 cup / 60 mL (for 4 servings; adjust if customizing) of cooking liquid for Wednesday’s meal.
  12. Serve pot roast and vegetables over mashed potatoes with any remaining cooking liquid spooned over top. Enjoy!

Prep

  1. Turnips / Garlic / Onions / Carrots / Celery - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Prepare cooking liquid - Whisk together stock, vinegar, mustard, brown sugar, and dried thyme. (Can be done up to 5 days ahead)
  3. Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.

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Make

  1. Turn on the simmer / saute function of an Instant Pot. Add oil and then beef and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side. Turn off simmer / saute function.
  2. Pour cooking liquid over and around beef, lifting the meat to insure some liquid is underneath.
  3. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 50 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  4. When pressure valve drops, open the lid and gently stir in turnips, garlic, onions, carrots, and celery. It’s okay if the meat is starting to fall apart. Mixing the vegetables into the meat and cooking liquid will help to build flavor.
  5. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 4 minutes more. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  6. When pot roast is nearly finished cooking, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover and bring to a boil.
  7. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
  8. Drain potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
  9. Use a masher to mash potatoes with sour cream, butter, and some salt.
  10. Transfer beef to a cutting board. Use a slotted spoon to transfer vegetables to a serving platter.
  11. Shred or chop beef. Taste and season with some salt and pepper.
  12. Reserve half the shredded beef for Wednesday’s meal. Also reserve 1 cup / 60 mL (for 4 servings; adjust if customizing) of cooking liquid for Wednesday’s meal.
  13. Serve pot roast and vegetables over mashed potatoes with any remaining cooking liquid spooned over top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (26)
Gluten-free (4)
Paleo (1)
Vegetarian (3)

21 reviews

This had a richer flavor than pot roasts I’ve made in the past. I also liked having the potatoes separate.

By: Joy
Posted: Jan 20, 2021
Diet: Gluten-free
0 Helpful

I made this in my Instant Pot and used parsnips, rather than turnips. It did take about an hour and a half altogether to make this meal, but it was worth the work and wait. I made the mistake of using a stick blender for the potatoes, as I was getting impatient with the prep, which was a mistake and made my potatoes gluey. So, lesson learned there. This will be a great dish for weekends or any bigger gatherings.

By: Bethany
Posted: Jan 20, 2021
Diet: Original
0 Helpful

This was pretty good! I used my Instant Pot, and all things considered, it went pretty fast. I think that I might do the slow cooker next time to get out of the kitchen quicker. I didn't have anything prepped, so this one felt like a lot of work for a weeknight. I also ended up using a lot of dishes. It was well received by most of the family, though. I did use my potato ricer for the mashed potatoes, and they were great. Plus my toddler thought it was hilarious!

By: Erin
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Delicious! I found it to be a hearty and comforting meal. I made this recipe using the Instant Pot. Took a lot longer than I thought (bc I didn’t actually read the recipe ahead of time - I assumed all recipes are ~40 min... woops) but it was so worth it! Took off 1 star bc the mashed potatoes were on the dry side.

By: Lili
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Subbed celery root for turnips, and I add about 1/4 cup milk to my mashed potatoes - this was DELICIOUS! We had to bar the kids from eating all the meat so we can have French dip sandwiches later!

By: Kathy
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Good classic And loved that it was Instant Pot. Next time I need to add more salt at the beginning and not have as much time on the veggies.

By: Sara
Posted: Jan 20, 2021
Diet: Original
0 Helpful