Season the Beef: Rub salt and pepper over the chuck roast.
Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (3–4 minutes per side). Transfer to a slow cooker.
Add Vegetables & Liquid: Place onions, garlic, carrots, and celery around the roast. Pour in beef broth and wine. Sprinkle thyme, rosemary, and add bay leaves.
Slow Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and pulls apart easily.
Make the Mashed Potatoes:
Boil Potatoes: In a large pot, boil potatoes in salted water until fork-tender (15–20 minutes).
Mash: Drain and mash with butter and milk. Season with salt and pepper. Keep warm.
Make the Gravy:
Collect Pan Juices: After removing the roast and vegetables, pour pan juices into a small saucepan.
Thicken: Mix flour or cornstarch with water to make a slurry. Bring pan juices to a simmer and whisk in the slurry until gravy thickens. Adjust seasoning.
Serve:
Slice or pull apart the pot roast.
Serve over creamy mashed potatoes with roasted vegetables.
Drizzle generously with homemade gravy.
This Slow-Cooked Pot Roast is rich, tender, and comforting — perfect for a Sunday dinner or special occasion.
