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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

Metric
Servings:
4
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

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Choose Cooking Method

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

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (82)
Gluten-free (10)
Paleo (1)
Vegetarian (11)

Most Helpful

Very flavorful! I made more traditionally by cutting the meat into cubes (it was easier to trim away a lot of fat).. and including the potatoes (peeled, cubed) into the slow cooker too. 8 hours on low, and meat was fall apart tender. Yum!

By: Anne
Posted: Jan 21, 2021
Diet: Gluten-free
1 Helpful

52 reviews

So good and very easy

By: Kimberly
Posted: Mar 09, 2022
Diet: Original
0 Helpful

We used the instant pot and cooked for an hour. It came out perfectly. I also put the carrots and the potatoes in the instant pot to save a step.

By: Jackie
Posted: Jan 26, 2022
Diet: Original
0 Helpful

Good but a bit too sweet for my liking. Would make again but reduce the brown sugar.

By: Francine
Posted: Jan 12, 2022
Diet: Original
0 Helpful

I made this for Christmas! I also followed the comments and ommited the brown sugar. Was amazing! I think if you roast the veggies on the side, it might diminish the flavor of the dish. But yes the celery was a little mushy.

By: Natalie
Posted: Dec 25, 2021
Diet: Original
0 Helpful

Really good. Loved the turnips in this!

By: Elissa
Posted: Oct 01, 2021
Diet: Original
0 Helpful

Oh my goodness, this was so much better than the pot roast of my youth. Based on reviews, I skipped the brown sugar (and my turnips had shriveled so skipped those) and definitely didn't miss it. I used the IP and did add 15 mins to the initial cook time and probably could have gone a little longer -- most but not all of the meat was falling apart. This was a very rich meal -- serving with a big salad next time. Definitely will make again. Broth and leftovers make an excellent soup!

By: Sarah
Posted: May 12, 2021
Diet: Gluten-free
0 Helpful