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Slow Cooker Pot Roast with Gravy Recipe

This Slow Cooker Pot Roast with Gravy is a hearty and comforting dish, featuring tender chuck roast, baby carrots, and gold potatoes, all simmered to perfection in a rich, savory gravy. The easy preparation and slow cooking method make it a perfect meal for any occasion, delivering deep flavors and tender textures with minimal effort.
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Prep Time 20 minutes
Cook Time 3 hours 35 minutes
Total Time 3 hours 55 minutes
Course slow cooker
Cuisine American
Servings 6
Calories 450 kcal

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.

Notes

Cooking on low heat is recommended for tender, flavorful results. Substitute red wine with additional beef broth if preferred. Browning the chuck roast adds depth of flavor but can be skipped for convenience.

Nutrition

Calories: 450kcal
Keyword Slow Cooker Pot Roast with Gravy Recipe
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