This Slow Cooker Pot Roast with Gravy is the ultimate comfort food, featuring tender, juicy chuck roast, perfectly cooked vegetables, and a rich, savory gravy. The low and slow cooking process melds the flavors beautifully, while the tapioca pearls and cornstarch ensure a velvety sauce that ties the dish together. Perfect for a cozy family dinner or a satisfying meal prep option, this dish is as effortless as it is delicious. Pair it with a slice of crusty bread or a simple green salad for a complete and hearty meal.
Why You’ll Love This Recipe
Effortless Cooking: The slow cooker handles most of the work, making it ideal for busy days.
Tender and Flavorful: Low and slow cooking ensures the roast is fork-tender and infused with rich flavors.
One-Pot Meal: Meat, veggies, and gravy cook together, minimizing cleanup.
Customizable: Add your favorite root vegetables or swap seasonings for a personalized twist.
Great Leftovers: The roast and gravy taste even better the next day!
Key Ingredients
Chuck Roast: The star of the dish, chuck roast is perfect for slow cooking due to its marbling. It becomes melt-in-your-mouth tender as it cooks.
Gold Potatoes and Baby Carrots: These vegetables cook alongside the roast, absorbing the savory flavors of the broth and gravy. Gold potatoes hold their shape well and have a creamy texture.
Beef Broth and Red Wine: Beef broth forms the base of the gravy, while red wine adds depth and richness. Substitute with more broth if you prefer alcohol-free.
Tapioca Pearls: These act as a natural thickener, creating a silky gravy without lumps.
Tomato Paste: Adds umami and enhances the depth of the broth and gravy.
Herb and Garlic Seasoning: A quick and convenient blend that infuses the roast with bold, aromatic flavor. Use your favorite store-bought blend or create your own with garlic powder, thyme, rosemary, and parsley.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Prepare the Chuck Roast
Season: Liberally season the chuck roast with herb and garlic seasoning, ensuring even coverage on all sides. This step is crucial for infusing flavor into the meat.
2. Sear the Chuck Roast (Optional for Added Flavor)
Heat Oil and Butter: In a large skillet or multi-cooker, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
Sear the Roast: Brown the chuck roast on all sides, cooking for about 4-5 minutes per side until a golden crust forms. This step enhances the roast’s flavor but can be skipped if you’re short on time.
3. Transfer to Slow Cooker
Place the browned chuck roast into the slow cooker.
Add the baby carrots, halved potatoes, minced garlic, and sliced onion, arranging them around the roast.
4. Prepare the Gravy Mixture
Combine Ingredients: In a mixing bowl, whisk together:
2 cups beef broth
1/2 cup red wine (optional for richness)
2 tablespoons tomato paste
2 tablespoons tapioca pearls (for natural thickening).
5. Cook in the Slow Cooker
Pour: Pour the prepared gravy mixture over the chuck roast and vegetables.
Set the Temperature: Cover the slow cooker with the lid and cook on:
Low: For 8-10 hours, or
High: For 4-6 hours, until the chuck roast is fork-tender and the vegetables are cooked through.
Tip: Cooking on low heat provides the best flavor and tenderness.
6. Thicken the Gravy
Prepare Slurry: About 30 minutes before serving, mix 1 tablespoon cornstarch with 1/4 cup water in a small bowl until smooth.
Thicken: Stir the slurry into the slow cooker mixture and continue cooking on low for an additional 30 minutes to allow the gravy to thicken.
7. Serve
Plate: Remove the chuck roast and vegetables from the slow cooker.
Slice or Shred: Slice the roast against the grain or shred it into large chunks.
Ladle Gravy: Generously ladle the rich gravy over the roast and vegetables.
Optional Garnish: Sprinkle with fresh parsley for a touch of color and added freshness.
Serving Suggestions
This Slow Cooker Pot Roast with Gravy is a hearty, complete meal, but you can elevate it further with these sides:
Buttery Dinner Rolls: Perfect for soaking up the rich gravy.
Side Salad: A fresh green salad with a tangy vinaigrette adds brightness to the meal.
Creamed Spinach: For an extra indulgent side dish, pair with creamy spinach.
Mashed Potatoes: If you prefer a double-carb treat, serve the roast over mashed potatoes for even more comfort.
Storage and Reheating Tips
Storage
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze portions of the roast, vegetables, and gravy in freezer-safe containers for up to 3 months.
Reheating
Stovetop: Reheat in a saucepan over medium-low heat with a splash of beef broth or water to refresh the gravy.
Microwave: Heat individual portions in the microwave in 1-minute intervals until warmed through.
Slow Cooker: Reheat on low for 1-2 hours for larger quantities.
Variations
Herb-Infused Pot Roast: Add fresh sprigs of thyme, rosemary, or bay leaves for an herby twist.
Veggie Variety: Swap in parsnips, sweet potatoes, or turnips for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
Gluten-Free Option: Ensure your broth and seasonings are gluten-free, and rely solely on tapioca pearls for thickening.
Garlic Lover’s Roast: Double the garlic and add whole peeled garlic cloves to the slow cooker for a deeper garlic flavor.
Conclusion
This Slow Cooker Pot Roast with Gravy is the epitome of comfort food, offering rich flavors, tender meat, and hearty vegetables in every bite. Whether it’s for a casual weeknight meal or a special family gathering, this recipe guarantees smiles around the table.
Pro Tip: For maximum flavor, don’t skip searing the roast—it adds a caramelized crust that enhances the overall dish.
So, grab your slow cooker, set it, and forget it—until it’s time to savor the irresistible aromas of this hearty pot roast. Trust me, this one’s a keeper!
Slow Cooker Pot Roast with Gravy
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 the chuck roast generously with herb and garlic seasoning, ensuring even coverage on all sides.
- Heat olive oil and butter in a skillet over medium-high heat. Brown the chuck roast on all sides, about 4-5 minutes per side, to create a golden crust. (Optional step for added flavor.)
- Place the browned chuck roast into the slow cooker. Arrange baby carrots, halved potatoes, minced garlic, and sliced onion around the roast.
- In a mixing bowl, whisk together 2 cups beef broth, red wine (if using), tomato paste, and tapioca pearls. Pour this mixture over the chuck roast and vegetables.
- Cover the slow cooker and cook on Low for 8-10 hours, or High for 4-6 hours, until the chuck roast is fork-tender and the vegetables are cooked through.
- About 30 minutes before serving, mix 1 tablespoon cornstarch with 1/4 cup water to make a slurry. Stir the slurry into the slow cooker and continue cooking on low to thicken the gravy.
- Remove the chuck roast and vegetables from the slow cooker. Slice the roast against the grain or shred into chunks. Ladle the rich gravy over the roast and vegetables. Garnish with fresh parsley if desired.
