Slow Cooker Pot Roast with Carrots, Celery & Mashed Potatoes

Name: Slow Cooker Pot Roast with Carrots, Celery & Mashed Potatoes
Cuisine: American
Ingredients: • 4 lb lean beef roast (top round or bottom round, trimmed of visible fat), can be between 3.5 - 4; • 1 tbsp olive oil; • 1 large onion, sliced; • 4 cloves garlic, minced; • 5 medium carrots, cut into chunks; • 3 stalks celery, cut into chunks; • 2 cups low-sodium beef broth; • 1 tbsp tomato paste; • 2 tsp Worcestershire sauce; • 1 tsp dried thyme; • 1 tsp dried rosemary; • 2 bay leaves; 2 tsp kosher salt; 1 tsp cracked black pepper; • 3 lb Yukon gold potatoes, peeled & cut into chunks; • ¼ cup olive oil; • ½ cup warm oat milk, add more to desired texture; 1.5 tsp kosher salt; 1/2 tsp black pepper

7 steps

Updated at: Sat, 20 Sep 2025 14:49:53 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories505 kcal (25%)

Total Fat21.3 g (30%)

Carbs29.7 g (11%)

Sugars4.9 g (5%)

Protein47.3 g (95%)

Sodium1103 mg (55%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

For the roast

4 lblean beef roast

top round or bottom round, trimmed of visible fat, can be between 3.5 - 4

1 Tbspolive oil

4 clovesgarlic

medium, cut into chunks

3 stalkscelery

cut into chunks

2 cupslow-sodium beef broth

1 Tbsptomato paste

2 tspWorcestershire sauce

1 tspdried thyme

1 tspdried rosemary

2bay leaves

2 tspkosher salt

1 tspcracked black pepper

For the mashed potatoes

3 lbYukon gold potatoes

peeled & cut into chunks

¼ cupolive oil

½ cupoat milk

warm, add more to desired texture

1 ½ tspkosher salt

½ tspblack pepper

Instructions

Step 1

Sear Roast – Pat beef dry, season with 1 tsp kosher salt + ½ tsp black pepper. Heat olive oil in a skillet, sear roast on all sides until browned.

Step 2

Layer in Slow Cooker – Place onion, garlic, carrots, and celery in bottom of slow cooker. Put roast on top.

Step 3

Add Flavor – In a bowl, mix broth, tomato paste, Worcestershire, thyme, rosemary, and remaining 1 tsp salt + ½ tsp pepper. Pour over roast. Add bay leaves.

Step 4

Cook – Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beef is fork-tender.

Step 5

Make Mashed Potatoes – Boil potatoes in salted water (1 tbsp kosher salt) until soft. Drain. Mash with olive oil + milk, seasoning with ½ tsp salt + ½ tsp pepper. Adjust milk for creaminess.

Step 6

Serve – Slice or shred roast, serve with carrots, celery, and a ladle of cooking liquid (remove bay leaves first). Serve alongside mashed potatoes.

Step 7

[Optional] Gravy Boost – Blend 1 cup of the cooked carrots + some broth until smooth, then stir back in to make a naturally sweet, veggie-thickened gravy.