Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 40 Total: 580

This pot roast, which we previously featured in 2021, 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 Wednesday's meal. 

Tags
Proteins
Cuisines

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

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 with a lid 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)

  3. Potatoes - Peel and cube potatoes. If prepping ahead, transfer to a saucepan with water to prevent browning.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 with a lid 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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 with a lid 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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (34)
Gluten-free (4)
Paleo (4)
Vegetarian (7)

19 reviews

Served with roasted potatoes (regular and sweet potatoes) to save dishes and use up what we had. Also used Good Mother Stallard beans because we don’t like kidneys.

By: Lyndsey
Posted: Nov 22, 2022
Diet: Vegetarian
0 Helpful

I’d omit the vinegar next time.

By: Alice
Posted: Nov 20, 2022
Diet: Original
0 Helpful

Meat was so juicy and fall apart tender!

By: Sarah
Posted: Nov 19, 2022
Diet: Original
0 Helpful

Just ok. Was runny and less stew-y. Maybe I just didn’t cook it long enough.

By: Angela
Posted: Nov 18, 2022
Diet: Vegetarian
0 Helpful

This was super cozy and easy to make - I liked serving the veggies over the mashed potatoes - I think this could convert into a decent shepherd's pie.

By: Sarah
Posted: Nov 17, 2022
Diet: Vegetarian
0 Helpful

Really good. I did it in the instant pot and misread the directions (thought I read to pressure cook for FIVE minutes not 50) so it was a bit of a scramble and a late meal, but otherwise good. Meat wasn't as tender/fall apart as I would like, and a bit dry. I used the juice over the top but next time I might make a gravy.

By: Angela
Posted: Nov 16, 2022
Diet: Original
0 Helpful