Description
This Slow Cooker Pot Roast with Gravy is the ultimate comfort food, made with tender chuck roast, slow-cooked vegetables, and a savory homemade gravy. Perfect for busy weeknights or cozy Sundays, this easy crockpot dinner feeds a crowd and tastes even better as leftovers.
Ingredients
3 to 4 lbs chuck roast
2 tablespoons olive oil
1 large yellow onion, chopped
4 carrots, peeled and cut into chunks
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups beef broth
2 bay leaves
1 teaspoon thyme
Salt, to taste
Black pepper, to taste
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
1. Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned.
2. Chop onions, carrots, and celery. Mince the garlic.
3. Place vegetables in the bottom of the slow cooker. Add the seared roast on top.
4. Add garlic, tomato paste, Worcestershire sauce, beef broth, bay leaves, thyme, salt, and pepper.
5. Cover and cook on low for 8 to 9 hours, or until the roast is fork-tender.
6. Remove meat and vegetables. Strain the liquid into a saucepan.
7. Skim fat from the liquid and bring to a simmer.
8. Mix cornstarch with cold water to create a slurry. Stir into simmering liquid until thickened.
9. Slice or shred the roast, serve with vegetables, and spoon gravy generously on top.
Notes
This recipe gets better the next day as flavors deepen.
Searing the roast is optional but adds rich flavor.
For a richer gravy, swap some beef broth with red wine.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 1/6 recipe)
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg