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Slow Cooker Pot Roast with Gravy

A close-up of a plate filled with tender slow cooker pot roast, chunks of potatoes, and carrots in a rich gravy.
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A fork-tender chuck roast cooked low and slow in your slow cooker, finished with a rich, savory gravy. This set-and-forget recipe is perfect for easy family dinners and delicious leftovers.

Ingredients

Scale
  • 3–4 lb chuck roast
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 4 carrots, peeled and chopped
  • 4 potatoes, peeled and cubed
  • 2 tbsp cornstarch (for gravy)
  • 1/4 cup cold water (for gravy)

Instructions

  1. Pat the chuck roast dry and season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned.
  3. Transfer the seared roast to your slow cooker.
  4. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
  5. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet.
  6. Stir in the Worcestershire sauce, thyme, and rosemary.
  7. Pour the liquid mixture over the roast in the slow cooker.
  8. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is fork-tender.
  9. About 1 hour before serving, add the chopped carrots and cubed potatoes to the slow cooker.
  10. Once the roast is tender, remove it from the slow cooker and shred or slice it.
  11. To make the gravy, strain the cooking liquid into a saucepan, discarding the solids.
  12. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
  13. Bring the cooking liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy thickens. Season with salt and pepper to taste.
  14. Serve the pot roast with the vegetables and gravy.

Notes

  • For best results, sear the roast before placing it in the slow cooker.
  • You can add other vegetables like celery or parsnips along with the carrots and potatoes.
  • This pot roast freezes well. Store leftovers in an airtight container for up to 3 months.
  • Reheat gently on the stovetop or in the microwave.

Nutrition

Find it online: https://delishcraze.com/slow-cooker-pot-roast/