Slow Cooker Pot Roast Goat (Print Version)
Fork-tender chuck roast paired with creamy goat cheese mashed potatoes, infused with herbs and savory gravy.
# What You'll Need:
→ Meat
01 -
3 lb chuck roast, well-marbled
→ Vegetables
02 -
1 large yellow onion, peeled and quartered
03 -
3 medium carrots, peeled and cut into large chunks
04 -
2 celery stalks, cut into large pieces
05 -
4 garlic cloves, minced
→ Sauce and Seasonings
06 -
2 tbsp tomato paste
07 -
1 1/4 cup low sodium beef stock
08 -
2 tbsp Worcestershire sauce
09 -
1/2 tsp granulated garlic
10 -
1/2 tsp onion powder
11 -
1 tsp paprika
12 -
1/2 tsp dried oregano
13 -
1 tbsp ranch seasoning powder
14 -
2 tbsp brown gravy powder
15 -
2 bay leaves
16 -
1 tsp salt, plus more to taste
17 -
1/2 tsp black pepper, plus more to taste
18 -
1 tsp fresh rosemary sprigs
19 -
1 tsp fresh thyme sprigs
20 -
2 tbsp vegetable oil (neutral, high heat)
→ Mashed Potatoes
21 -
2 lb russet potatoes, peeled and quartered
22 -
4 tbsp unsalted European-style butter
23 -
1/2 cup heavy cream, warmed
24 -
4 oz mild goat cheese
25 -
1 tsp salt, to season mashed potatoes
# Steps to Follow:
01 -
Pat chuck roast dry and season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear roast for 4–5 minutes per side until deep golden brown develops.
02 -
In a bowl, combine tomato paste, beef stock, Worcestershire sauce, granulated garlic, onion powder, paprika, oregano, ranch seasoning powder, and brown gravy powder. Stir thoroughly to integrate all ingredients.
03 -
Place seared roast at the bottom of the slow cooker. Arrange carrots, celery, and onion around the roast. Nestle rosemary, thyme, and bay leaves amidst vegetables. Pour prepared sauce evenly over the entire contents.
04 -
Cover and cook on high for 5 hours or low for 8 to 9 hours until beef is fork-tender and vegetables remain intact but softened.
05 -
Remove any excess fat from roast after cooking. Taste sauce and adjust salt and pepper as needed. Use two forks to shred or slice beef as preferred. Keep slow cooker on warm setting while preparing potatoes.
06 -
Boil peeled and quartered potatoes in salted water until tender, approximately 15–20 minutes. Drain thoroughly. Return potatoes to pot and add butter, allowing it to melt. Mash potatoes, gradually adding warmed heavy cream and folding in goat cheese until smooth and creamy. Season generously with salt.
07 -
Plate generous portions of goat cheese mashed potatoes. Top with shredded pot roast and ladle slow cooker sauce over all. Garnish with fresh herbs if desired.
# Additional Notes:
01 -
Browning the meat prior to slow cooking enhances flavor and develops a rich color. Use large vegetable pieces to maintain texture during long cooking periods. Warm cream before incorporation for a silkier mash.
02 -
Store leftovers separately in airtight containers for up to four days. Freeze pot roast with sauce in freezer bags for longer storage.