Best Ever Pot Roast with Boursin Mashed Potatoes

Samantha Jacobs


This is so tender, delicious, and flavorful! I could eat this all day everyday and it might be even better the next day! These potatoes are God's gift to the mashed potato world. Flavorful, creamy, Holy Moly Sign me up!

pinch tips: How to Use a Meat Thermometer





30 Min


5 Hr


Slow Cooker Crock Pot


2 c
baby carrots
2 large
onions, vidalia, peeled and quartered
5 lb
chuck roast with good marbling ( fat= flavor)
3 Tbsp
fresh thyme
sprigs fresh rosemary
bay leaves, dried
1/2 c
olive oil
2-3 c
beef stock/broth
1 c
red wine ( i used cab)
1 pkg
pot roast crock pot packet- whatever brand
course grained sea salt
fresh crushed black pepper
1 c
ap flour


1 pkg
boursin cheese 8oz
1 c
1/2 stick
butter, salted
3 lb
red bliss potatoes
green onion

Directions Step-By-Step

take out your meat, let your meat come up to room temp ,LIBERALLY season with Sea Salt and fresh black pepper.
pour some of your olive oil into a pan. heat on med-high until almost smoking. Put your onion quarters in and brown on all sides. you want a nice deep golden color. When browned, remove and put in bottom of crock pot.
Next add a little more oil if needed and put your carrots into the pan making sure everything gets a nice color as well. Remove when evenly browned and add to crock pot.
Add the last of your oil and let it heat up. While your oil heats, dredge your Beef through your flour making sure it's evenly coated.
Sear the meat on all sides, about a min. or two, getting a GBD ( Golden Brown and Delicious) color.
pull out your meat and lat it on top of your onions and carrots.
Add your, Rosemary, Thyme, and Bay Leaves to the crock pot
Mix your pot roast packet into your 2 cups of stock and stir until well combined then add to your Crock pot.( the liquid should come up about halfway on the meat)
if there is a lot of oil left in your pan, dump some of it out, and add your red wine to deglaze the pan, scraping the bottom of the pan with a wisk for all those little cooked on yummy bits, that's where a lot of your flavor will come from. Reduce it by about half, then add it to you crock pot.
set your crock pot on high and cook for 4 hours. or on low for 8 hours.

you can leave it on low and it will keep going or, after 4 hours on high I usually turn it down and let it go another hour.
Boursin Mashed Potatoes!
in the last 45 min of cooking
get a big pot of SALTY water boiling.
wash all of your potatoes well. Stab all over with a fork. DO NOT PEEL.
Add potatoes to boiling water and cook until tender ( falling off the fork when stabbed)
Strain the potatoes really well.
put the milk and butter in the microwave and heat until milk is hott and butter is melted.
add the potatoes back to the pot and get out your electric mixer. Mix until most of the really big pieces are broken down.
add the milk/butter mixture a little bit at a time until you reach your desired consistency. I like these specific potatoes a little lump because they really stand up to the Pot Roast.
Add 4 OZ of boursin at the last min. and stir in while potatoes are hot.
Season to taste.
try to seperate the pot roast into manage pices, either take it out and cup it or just seperate it in the crock pot, it should be tender enough that it just falls apart to the touch.
I serve it up with a big scoop of potaotes in the center of the plates and put pot roast and veggies and gravy right on top. Garnish with some chopped green onion if you so desire.


About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Heirloom