This is not just another pot roast — it’s the kind of dish that becomes legendary at your table. With rich, savory layers of flavor from seared beef, caramelized vegetables, fresh herbs, and a velvety wine reduction, every bite feels like comfort food at its finest. The creamy Boursin mashed potatoes take it over the top, soaking up the roast’s flavorful gravy for the perfect bite. While it may have a few extra steps, each one builds depth and makes this meal unforgettable. Ideal for Sunday dinners, holidays, or whenever you want to impress without fussing over the stove all day.
YIELD
4–5 servings
PREP TIME
30 Min
COOK TIME
5 Hr
METHOD
Slow Cooker / Crock Pot
Ingredients for Ultimate Slow Cooker Pot Roast with Boursin Mashed Potatoes
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2 cups (300 g) baby carrots
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2 large Vidalia onions, peeled and quartered (about 1.5 lb / 680 g)
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5 lb (2.3 kg) chuck roast with good marbling (fat = flavor)
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3 Tbsp (10 g) fresh thyme
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3–4 sprigs fresh rosemary
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3 dried bay leaves
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1/2 cup (120 ml) olive oil
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2–3 cups (480–720 ml) beef stock or broth
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1 cup (240 ml) red wine (Cabernet recommended)
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1 package pot roast Crock Pot seasoning packet (brand of choice)
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Coarse-grain sea salt (to taste)
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Freshly crushed black pepper (to taste)
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1 cup (125 g) all-purpose flour
For the Boursin Mashed Potatoes
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1 package (8 oz / 225 g) Boursin cheese
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1 cup (240 ml) milk
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1/2 stick (2 oz / 55 g) salted butter
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3 lb (1.36 kg) red bliss potatoes
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Chopped green onion (for garnish, optional)
How to Make Ultimate Slow Cooker Pot Roast with Boursin Mashed Potatoes
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Remove the roast from the refrigerator and allow it to come to room temperature. Season generously with sea salt and freshly ground black pepper.
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Heat olive oil in a large skillet over medium-high heat until shimmering. Add the onion quarters and brown on all sides until they develop a deep golden crust. Transfer to the bottom of the slow cooker.
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Add more oil to the skillet if needed, then sear the baby carrots until evenly caramelized. Transfer them to the slow cooker as well.
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Add the remaining oil to the skillet. While it heats, dredge the chuck roast in flour, coating evenly.
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Sear the roast on all sides for 1–2 minutes per side until it develops a rich golden-brown crust.
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Place the seared roast on top of the onions and carrots in the slow cooker.
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Add rosemary sprigs, thyme, and bay leaves.
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Mix the seasoning packet into 2 cups (480 ml) of beef stock until well combined, then pour into the slow cooker so that the liquid comes halfway up the roast.
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If there’s excess oil in the skillet, carefully drain most of it. Deglaze the pan with red wine, scraping the browned bits from the bottom with a whisk. Reduce the wine by half, then pour into the slow cooker.
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Cover and cook on high for 4 hours or low for 8 hours. For extra tenderness, after 4 hours on high, reduce to low and cook an additional hour.
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About 45 minutes before the roast is done, bring a large pot of salted water to a boil. Wash the potatoes thoroughly and pierce several times with a fork. Do not peel.
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Boil the potatoes until fork-tender.
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Drain thoroughly.
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Heat the milk and butter in the microwave until the butter melts and the milk is hot.
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Return the potatoes to the pot. Using an electric mixer, blend until most large chunks are broken down.
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Gradually add the hot milk-butter mixture until you reach your preferred consistency.
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Leave the potatoes slightly chunky so they hold up well with the roast’s gravy.
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Stir in 4 oz (115 g) of the Boursin cheese while the potatoes are still hot. Season to taste.
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Break the pot roast into large, manageable pieces either directly in the slow cooker or on a cutting board.
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The roast should be so tender it falls apart easily.
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To serve, place a generous scoop of mashed potatoes in the center of each plate, top with pot roast, vegetables, and plenty of gravy. Garnish with chopped green onion if desired.
Conclusion:
This pot roast is the definition of slow-cooked comfort — deeply savory, melt-in-your-mouth tender, and paired with creamy, flavorful mashed potatoes that make the perfect base for soaking up every drop of gravy. It’s the kind of recipe that turns an ordinary evening into a memorable meal. Once you serve it, expect requests to make it again and again — because after one bite, there’s no going back to “average” pot roast.
