A crown of tender, succulent chuck roast, which is composed of perfectly cooked root vegetables all drip-finished by a gravy rich in flavor emerges as the ultimate in comfort foods. The mixture of liquids brought about by low and slow cooking is beneficial in marrying the flavors, while a smooth sauce brought by the tapioca pearls and the cornstarch binds everything together. This really makes for an easy dinner for the whole family, or there are food prep possibilities: all they need to do is to warm it up and make it whole and extra delicious. Great when paired with a crisp baguette or combined with a simple green salad to make a complete meal, hearty and satisfying.
Why You’ll Love This Recipe
Low Maintenance: Let the slow cooker do all the work on your busy days.
Tender and Flavorful: Roasts get so tender and full flavored with low and slow cooking.
One-Pot, Few Dirty Dishes: All the meat and veggies can be cooked with gravy in the end.
Customizable: Add the root veggies of your choice and the perfect seasonings for a unique taste.
The second day, you distinctly can deal again with the flavor of the roast and gravy!
Key Ingredients
Chuck Roast: The piece that takes away show is “chuck roast”, with it being marbled meat, perfect for slow cooking. Gets the great melt-in-the-mouth tenderness the longer it cooks.
Golden Potatoes: Holds its shape and isn’t too mealy. Mellows and becomes creamy when cooked.
Baby Carrots: Children love that they can be eaten.
Beef Broth and Red Wine: The beef broth makes up the body of the gravy, while the red wine adds depth and richness to the dish. Replace it with more broth if you are non-alcoholic.
Tapioca Pearls: Act as a natural thickener, so no lumps but instead a silky gravy is built.
Tomato Paste: Adds umami and enhances depth of broth and gravy so that it is a warm and rich flavor.
Herb and Garlic Seasoning: A quick and easy spice blend that infuses the beef with a bold and aromatic taste. Use your favorite store-bought blend or mix together your cloves with 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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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
Ways to serve this mouthwatering meal and you can also pair it with additional servings:
Butter Dinner Rolls: Ideal to pair with its rich and tasty gravy
Side Salad: Bring some zest for lunch through a green garden salad and sweetened by vinaigrette.
Creamed Spinach: Pairing with creamy spinach offers the epitome of lavishness.
Mashed Potatoes: You can also choose to complete your meal with twice the pleasure by serving them under the roast.
Storage and Reheating Tips
Store:
Refrigeration: Keep leftovers inside a robust container in the fridge for up to 4 days.
Freezing: Pork and vegetables and even gravy can be stored in individual serving sizes and placed in a freezer-safe container for up to 3 months.
Stove:
Reheating:
Reheat with a splash of beef broth or water in a saucepan over medium-low heat to enhance gravy as it is also an important part.
Microwave: Heats up a few portions in a minute in the oven very well.
Slow cooker: It takes a lot of time, but this is the most occupied way and the one which best keeps food at the right point for longer durations.
Variations
Italian Herbs Smelling Roasted Beef: Adding fresh sprigs of thyme, rosemary, or bay leaves to this recipe means incorporating these herbs for the herby twist!
Try Peas: The different types of vegetables you’d like to switch with could probably be parsnips, sweet potatoes, or turnips.
Spicy Touch: A few red pepper flakes or a dash of hot sauce will do for the last spice ingredient.
Gluten-Free Alternative: To get to the preparation of a gluten-free pot roast, keep it that way by making sure that your stock and seasoning are also gluten free and to just account for tapioca pearls as thickening-alone.
Packed Full of Fresh Garlic: Not a shortage of garlic in that recipe: double it and throw in garlic cloves-the whole kind-in your crockpot to make an even stronger whole garlic flavor come together in your time frame.
Conclusion
This Slow Cooker Pot Roast with Gravy is comfort in a bowl: rich flavors, tender meat, and hearty vegetables in every bite. Whether you are making a casual weeknight meal for your family or a special gathering, this recipe guarantees everyone leaves happy.
PRO TIP: If you want full-bodied flavors, browning your roast is a must. It creates a thin caramelized crust on the meat, enhancing the overall taste of the dish.
Drag it out from behind the pantry door, plug it in, and forget-we have a meal here, your heavy pot roast being made fragrant for hours in your slow cooker. Oh-honestly-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.
