Pot Roast with Mashed Potatoes & Veggies

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 889.7
  • Total Fat: 48.9 g
  • Cholesterol: 143.8 mg
  • Sodium: 473.3 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 68.9 g

View full nutritional breakdown of Pot Roast with Mashed Potatoes & Veggies calories by ingredient
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Boneless beef chuck turns out really tender when cooked in the moisture of the crock-pot all day! Boneless beef chuck turns out really tender when cooked in the moisture of the crock-pot all day!
Number of Servings: 8


    3 T. grapeseed oil
    3-4 lbs. boneless chuck roast - trimmed and seasoned with S&P
    1/4 c. all-purpose flour
    2 T. tomato paste
    1/2 c. dry white wine
    1 1/2 c. low-sodium beef broth
    1 T. Worcestershire sauce
    2 c. sliced onion
    6 medium carrots, chopped into big pieces
    3 large stalks celery, chopped into big pieces
    6 cloves garlic, chopped
    1/4 c. chopped fresh thyme leaves
    2 bay leaves
    6 medium potatoes (white or red)
    2 T. butter (for mashed potatoes)


1. Heat oil in a large saute pan over medium-high heat. Sear roast on all sides (10 minutes total).
2. Transfer roast to a 6-qt. crock-pot; keep drippings in the pan.
3. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
4. Deglaze the pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
5. Transfer broth mixture to the crock-pot; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender (on high heat for 5-6 minutes).
6. When ready to serve, discard the bay leaves and make the mashed potatoes.

Serving Size: Makes 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MICHEE72.

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