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Old-Fashioned Pot Roast

Paired with creamy mashed potatoes, this slow cooker version of a comfort food classic will warm your heart and soul.

Serves 8
Ready in 505 mins
Prep time 5 mins
Cooking time 500 mins
725 calories per serving


> 1 (3 - lb) boneless beef chuck roast
> 3 tbsp steak seasoning
> 2 tbsp canola oil
> 1 cup diced onions
> 2 tbsp minced garlic
> 2 cups dry red wine
> 1 cup Nature's Promise® Organic Reduced-Sodium Beef Broth
> 1 tsp dried rosemary
> 1 (16 oz) bag baby carrots
> 2 (24 oz) pkgs Nature's Promise® Yukon Gold Mashed Potatoes


Rub the beef all over with the steak seasoning. In a 12-inch skillet, heat the oil on medium-high. Add the beef and cook 10 min., turning occasionally, until browned all over. Transfer beef to slow cooker bowl.
To skillet, add the onions and garlic. Cook 2 min., stirring. Add the red wine, scraping up any browned bits. Simmer 5 min., until slightly reduced.
Transfer contents of skillet to slow cooker bowl, along with beef broth, rosemary, and carrots. Season with salt and pepper. Cover and cook on low 8–9 hours, until beef is tender.
Heat the mashed potatoes according to package directions. Transfer beef to a cutting board. Skim any fat from cooking liquid. Slice beef and serve with mashed potatoes, carrots, and cooking liquid.

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