This slow-cooked chuck roast is tender and deeply seasoned, served alongside creamy garlic-chive mashed potatoes and crispy bacon balsamic brussels sprouts for a complete comfort meal.
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Generously season the chuck roast on all sides with salt and pepper.
In a large cast iron skillet over medium-high heat, add avocado oil. Sear the roast for 4-5 minutes on each side until a nice crust forms.
Transfer the seared roast to a slow cooker.
Sprinkle the pot roast seasoning packet, Italian seasoning, smoked paprika, onion & herb blend, and salt-free creole seasoning over the roast.
Pour in the red wine and unsalted beef broth. Add the Worcestershire sauce and tomato paste.
Top the roast with chopped onion, carrots, celery, and pepperoncini peppers.
Create an herb bouquet by tying the thyme, rosemary, and bay leaves together with kitchen twine. Add it to the slow cooker along with the butter.
Cover and cook on low for 3 hours, then switch to high and cook for an additional 3 hours, for a total of 6 hours.
About 30 minutes before the roast is done, prepare the mashed potatoes. Place the peeled and chopped potatoes in a pot of salted water and boil until fork-tender.
Drain the potatoes and pass them through a potato ricer into a large bowl for a smooth texture.
Add the melted butter, warm heavy cream, and sour cream to the riced potatoes and mix until just combined.
Season the mashed potatoes with buttery garlic herb seasoning, roasted garlic paste, chopped chives, and black pepper. Mix gently to combine.
Preheat your oven to 425°F (220°C). Lay the bacon strips on a baking sheet and bake until crispy. Remove, let cool, and chop finely. Reserve the rendered bacon grease.
In a large bowl, toss the trimmed and halved brussels sprouts with the reserved bacon grease. Season with salt-free creole seasoning and smoked paprika.
Spread the seasoned brussels sprouts on a baking sheet and roast for 20 minutes.
Remove the sprouts from the oven, top with the chopped bacon, and drizzle with balsamic glaze. Return to the oven and roast for another 5 minutes.
Transfer the roasted sprouts to a bowl. Toss with brown sugar, a pinch of salt, and another drizzle of balsamic glaze.
Once the pot roast is finished cooking, remove the herb bouquet and shred the meat with two forks directly in the slow cooker.
To serve, create a bed of mashed potatoes on a plate. Top with a generous portion of the shredded pot roast and its juices. Serve the bacon balsamic brussels sprouts on the side. Garnish with fresh parsley if desired.
Store cooled pot roast and vegetables in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of broth. Mashed potatoes keep separately for 3 days and reheat well with a little milk.
slow cooker · Dutch oven (if braising in oven)
Yes. Sear the seasoned roast in a Dutch oven, then braise covered at 325°F for 3–4 hours until fork-tender, checking liquid levels midway.
The meat should shred easily with a fork and reach an internal temperature of 190–205°F for maximum tenderness.
Yes. Season the roast and store it covered in the fridge overnight, then add to the slow cooker in the morning.
Substitute beef broth, apple cider, or omit entirely and use additional broth to maintain cooking liquid.
Use warm milk or cream and don't overwork the potatoes; fold in butter and seasonings gently to avoid gluey texture.
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