Slow Cooker Pot Roast with Gravy
Few dishes evoke the cozy comforts of home quite like a tender pot roast simmering away in the slow cooker, filling the air with savory aromas that promise a hearty and satisfying meal. This Slow Cooker Pot Roast with Gravy takes the essence of a classic recipe and enhances it with modern conveniences, making it not only easy to prepare but also a standout dish for any occasion.
Imagine coming home to the inviting scent of seasoned beef, mingled with the earthy sweetness of baby carrots and creamy gold potatoes, all bathed in a rich, flavorful gravy. Each bite of this pot roast is a testament to simple ingredients coming together in harmony, creating a meal that warms the soul and nourishes the body.
What sets this recipe apart is its approachable method—beginning with a well-seasoned chuck roast, seared to golden perfection to enhance its natural flavors. The slow cooker then works its magic, gently tenderizing the meat while infusing it with the savory essence of garlic, herbs, and a hint of red wine for depth.
As the pot roast simmers throughout the day, the vegetables soften and absorb the hearty broth, creating a robust gravy that begs to be ladled generously over each serving. This dish not only delivers on taste but also provides a convenient way to enjoy a complete meal with minimal effort.
Whether you’re preparing a comforting dinner for your family or hosting a gathering with friends, this Slow Cooker Pot Roast with Gravy is a versatile and satisfying choice. Serve it alongside a crisp salad, buttered rolls, or simply enjoy it on its own—either way, it’s sure to be a hit.
Embrace the joy of slow-cooked meals with this pot roast recipe, where every spoonful invites you to savor the comforts of home and the simple pleasures of good food shared with loved ones.
Ingredients:
2-pound chuck roast
2 cloves garlic, minced
8 oz baby carrots
16 oz gold potatoes, halved or quartered if large
1/2 cup red wine (optional; can substitute with additional beef broth)
1 tablespoon herb and garlic seasoning
1 tablespoon olive oil
1 tablespoon butter
1/2 sweet yellow onion, sliced
3 cups beef broth
1/4 cup tapioca pearls (for thickening)
1/4 cup cornstarch (for slurry)
2 tablespoons tomato paste
Instructions:
1. Prepare the Chuck Roast:
Season the chuck roast generously with herb and garlic seasoning, ensuring even coverage on all sides.
2. Sear the Chuck Roast:
In a large skillet or multi-cooker, heat olive oil and butter over medium-high heat.
Brown the seasoned chuck roast on all sides until a golden crust forms, about 4-5 minutes per side. This step adds depth of flavor, but it’s optional if you prefer to skip it for convenience.
3. Transfer to Slow Cooker:
Place the browned chuck roast in the slow cooker. Surround it with baby carrots, halved potatoes, minced garlic, and sliced onion.
4. Prepare the Gravy Mixture:
In a mixing bowl, whisk together beef broth, red wine (if using), tomato paste, and tapioca pearls (for thickening).
5. Cook in Slow Cooker:
Pour the gravy mixture over the chuck roast and vegetables in the slow cooker.
Cover the slow cooker with the lid and cook on low for 8-10 hours, or until the chuck roast is fork-tender and the vegetables are cooked through. Cooking on low heat allows the flavors to meld together perfectly.
6. Thicken the Gravy:
About 30 minutes before serving, prepare a cornstarch slurry by mixing cornstarch with 1/4 cup of water until smooth.
Stir the cornstarch slurry into the slow cooker mixture. Continue cooking on low for an additional 30 minutes to allow the gravy to thicken.
7. Serve:
Once the gravy has thickened to your desired consistency, remove the chuck roast and vegetables from the slow cooker.
Slice or shred the chuck roast against the grain and serve with generous ladles of the rich gravy and vegetables.
Notes:
Cooking Time: Cooking on low heat is recommended for this recipe to achieve tender, flavorful results.
Wine Substitute: If you prefer not to use red wine, simply substitute with additional beef broth for a rich, savory flavor.
Optional Browning: While browning the chuck roast before slow cooking adds depth of flavor, it’s optional if you prefer a quicker preparation.
Variations and Substitutions:
Vegetables: Feel free to add or substitute other vegetables like parsnips, turnips, or sweet potatoes for a different flavor profile.
Herbs and Seasoning: You can experiment with different herbs such as rosemary, thyme, or bay leaves to add different notes to the dish.
Thickening Agent: If you don’t have tapioca pearls, you can use flour or another preferred thickening agent to achieve the desired consistency for the gravy.
Conclusion:
This Slow Cooker Pot Roast with Gravy recipe brings together classic flavors in a convenient, one-pot meal that’s perfect for any day of the week. With tender chuck roast, hearty vegetables, and a savory gravy, each bite is a reminder of the comfort and satisfaction that home-cooked meals bring. Whether shared with family or enjoyed as leftovers, this dish promises warmth and flavor that will have everyone coming back for seconds.
The ease of preparation makes it an ideal choice for busy weeknights, while its rich, comforting flavors make it special enough for weekend gatherings or holiday meals. The slow cooker does all the hard work, leaving you free to enjoy your day while dinner takes care of itself.
Embrace the joy of slow-cooked meals with this pot roast recipe, where every spoonful invites you to savor the comforts of home and the simple pleasures of good food shared with loved ones.
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Slow Cooker Pot Roast with Gravy Recipe
Ingredients
- 2- pound chuck roast
- 2 cloves garlic minced
- 8 oz baby carrots
- 16 oz gold potatoes halved or quartered if large
- 1/2 cup red wine optional; can substitute with additional beef broth
- 1 tablespoon herb and garlic seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion sliced
- 3 cups beef broth
- 1/4 cup tapioca pearls for thickening
- 1/4 cup cornstarch for slurry
- 2 tablespoons tomato paste
Instructions
- Season Roast: Season the 2-pound chuck roast generously with 1 tablespoon herb and garlic seasoning, ensuring even coverage.
- Sear Roast: In a skillet or multi-cooker, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Brown the seasoned roast on all sides until golden, about 4-5 minutes per side.
- Transfer to Slow Cooker: Place the browned roast in the slow cooker. Add 8 oz baby carrots, 16 oz halved gold potatoes, 2 minced garlic cloves, and 1/2 sliced sweet yellow onion around the roast.
- Prepare Gravy Mixture: In a mixing bowl, whisk together 3 cups beef broth, 1/2 cup red wine (if using), 2 tablespoons tomato paste, and 1/4 cup tapioca pearls.
- Cook: Pour the gravy mixture over the roast and vegetables in the slow cooker. Cover and cook on low for 8-10 hours, or until the roast is fork-tender and vegetables are cooked through.
- Thicken Gravy: About 30 minutes before serving, mix 1/4 cup cornstarch with 1/4 cup water to create a slurry. Stir the slurry into the slow cooker and continue cooking on low for 30 minutes until the gravy thickens.
- Serve: Remove the roast and vegetables from the slow cooker. Slice or shred the roast against the grain and serve with the thickened gravy and vegetables.
