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Cue the slow cooker love! I honestly can’t think of a meal that feels more like a big, end-of-week hug than pot roast smothered in rich, savory gravy. Around here, this is “Sunday food”—the kind of recipe everyone anticipates all day long, especially when you walk in and are practically lured straight to the kitchen by that amazing aroma. And let’s be real, half the magic is how it just brings the family together, like some kind of meat-and-potatoes homing beacon. (If you’ve got teens, you know how rare that can be!)
I still remember the first time I decided to make this pot roast recipe on a totally boring old Tuesday. There was nothing special happening, definitely not a holiday—just me, at the end of my rope, hoping dinner could somehow appear while I wrangled my to-do list. I got all the ingredients going in the slow cooker, and by dinnertime the whole house smelled like comfort. The roast came out so tender it practically fell into big chunks the second my fork touched it. The veggies—the carrots especially—soaked up all that rich, beefy flavor, and the gravy? Oh my word. I served it up and watched plates get cleaned faster than I could grab my own fork. Let’s just say, if you’re looking for that old-fashioned dinner-table magic, this is it.
Why You’ll Love This Recipe
- Ridiculously Easy: You just pile it all in, set it, and forget it (but don’t really forget it, because you’ll want to peek and sniff at least ten times).
- Seriously Tender: The meat turns all melt-in-your-mouth, and the potatoes and carrots soak up every bit of fantastic flavor.
- One-Pot Wonder: Less cleanup—everything simmers together, and the result is 100% comfort in a bowl.
- Customizable: Don’t have gold potatoes? Red or russet will work. Swap in parsnips, sweet potatoes, whatever you like. It’s nearly foolproof (my kind of recipe).
- Leftover Heaven: It tastes even better the next day—hello, hot roast beef sandwiches!
Key Ingredients
Chuck Roast: This is your star! Look for one with some nice marbling—those little streaks of fat make for the juiciest, most flavorful meat. Brisket or a bottom round will do in a pinch, but chuck is where it’s at for tender, classic pot roast.
Gold Potatoes: Yukon golds hold their shape and get so creamy. If you’ve got red potatoes, toss those in—no judgment. Even russet works (I just chop ‘em a bit bigger).
Baby Carrots: Zero prep—dump ‘em in. Or slice up regular carrots if that’s what you have. They’ll all turn sweet and soft, picking up all that wonderful gravy. Honestly, you can even toss in a parsnip or two for something a little different.
Beef Broth & Red Wine: The broth is a no-brainer (I go low-sodium so I can control the salt). Red wine is totally optional, but if you’ve got an open bottle, splash some in for extra richness. Don’t cook with wine? No problem—add more broth.
Tapioca Pearls: My little secret! They melt right into the sauce, making everything silky and thick without turning the gravy gluey. If you don’t have any handy, a flour or cornstarch slurry will work, but I love the glossy finish tapioca brings.
Tomato Paste: Just a spoonful wakes everything up and gives you that “been simmering all day” flavor.
Herb & Garlic Seasoning: Use a premade mix to save time. Or just mash together garlic, thyme, rosemary, a little parsley—really, anything you love. (I go a little wild with the garlic. Sorry, not sorry!)
For details on exact amounts and full directions, check the recipe card below.
Instructions
1. Prep and Season the Roast
Give your chuck roast a quick pat with paper towels to help the seasoning stick. Sprinkle that herb and garlic seasoning all over, then give it a nice rub. Let the roast hang out while you get the veggies ready—this little rest helps the flavor get in there.
2. Sear the Chuck Roast (Optional, but Worth It!)
If you’ve got a few extra minutes, heat a splash of olive oil and a tiny pat of butter in a big skillet. Give each side of the roast a good sear until it develops a golden, crusty edge (about 4-5 minutes per side). This step is totally skippable on busy nights, but honestly, that browned crust is flavor gold. And your kitchen will smell AMAZING.
3. Fill Your Slow Cooker
Nestle the roast right into your slow cooker. Pile in your potatoes (halved or quartered), carrots, a sliced onion, and the minced garlic. Try to get the veggies tucked around the sides so they all get some gravy action.
4. Mix Up the Gravy Base
In a mixing bowl, whisk together your beef broth, red wine (if using), a squeeze of tomato paste, and tapioca pearls. Pour this glorious mixture over everything in the slow cooker. It might look thin now, but that will change—I promise!
5. Slow Cook to Perfection
Pop on the lid and set to LOW for 8-10 hours (that’s my preference, since it makes everything extra tender). If you’re short on time, HIGH for 4-6 hours works just fine. You’ll know it’s ready when the roast shreds easily and the potatoes are fork-tender. (Sometimes I poke it at hour 6 just because it smells too good to wait!)
6. Thicken the Gravy
About half an hour before dinner, stir together a tablespoon of cornstarch with a splash of water. Mix that into the slow cooker, cover back up, and let it bubble away. If it still looks a little thin, you can simmer uncovered for a few more minutes, or just stir in another half-tablespoon of cornstarch slurry—don’t overdo it, though, or it’ll go gluey fast.
7. Serve it Up
Use tongs or a big spoon to get the roast and veggies out onto a platter. Slice the roast against the grain, or just poke at it until it falls apart into rustic, tender chunks (the more casual, the better in my book). Ladle that glossy brown gravy over everything. If you want to get a little fancy, toss some chopped parsley on top… but honestly, nobody’s complaining either way.
Serving Suggestions
- Buttery Dinner Rolls: You’ll want these for sopping up every drop of that gravy.
- Side Salad: A bright, tangy salad with vinaigrette cuts the richness perfectly.
- Creamed Spinach or Green Beans: Friendly advice—something green lets you feel a little virtuous. (You can skip the grown-up veggies if you’re just not feeling it. No judgment!)
- Mashed Potatoes: Double potato night? Always a good idea in my house.
Storage and Reheating Tips
Store
If by some miracle you have leftovers, stash the roast and veggies (make sure there’s enough gravy to keep everything cozy) in an airtight container. They’ll keep in the fridge for up to four days, or you can pop extra portions in the freezer—homemade comfort food, ready to go. Freeze for up to three months. (Label it, though! “Mystery meat” surprises are only fun once.)
Reheating
For reheating, add everything to a saucepan over medium-low, with a splash of beef broth or water if things seem a bit thick. The microwave works if you’re just warming up a bowl for yourself—just cover it, or you’ll be scraping gravy off the walls for a week. For a crowd, you can toss it all back in the slow cooker on low and pretend you made it fresh. Works every time.
Variations
- Herb Wonderland: Throw in fresh sprigs of rosemary or thyme—those make the whole house smell like you’ve been cooking all day (even if you’ve actually been reading a book on the couch).
- Veggie Switcheroo: Parsnips, turnips, sweet potatoes, celery root—just use what you’ve got. As long as it’s chunky, it’ll hold up and soak in the savory gravy.
- Spicy Kick: Add a dash of hot sauce or a pinch of red pepper flakes—perfect if you love a little warmth.
- Garlic Lovers: One time I tossed a whole bulb of peeled garlic in, and it was absolute magic. The cloves mellow out into the sweetest, soft bites.
- Make It Gluten-Free: As long as your stock and spice blends are safe, you’re golden. Tapioca or cornstarch thickens beautifully!
Slow Cooker Pot Roast with Gravy
This Slow Cooker Pot Roast with Gravy is exactly what you want on a weekend (or any day, really) when you need something comforting, easy, and absolutely craveable. You get tender beef, hearty veggies, and a glossy, rich gravy that will have everyone going back for seconds—if there’s any left!
- 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 more 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
- Rub the chuck roast generously with herb and garlic seasoning so it’s good and coated.
- In a big skillet, heat olive oil and butter over medium-high. Sear the roast on all sides, about 4-5 minutes per side until it develops a golden crust. (Not mandatory, but the flavor is amazing!)
- Place the browned roast in your slow cooker. Add carrots, potatoes, garlic, and onion all around.
- Whisk together 2 cups beef broth, red wine (if using), tomato paste, and tapioca pearls. Pour this over the meat and veggies.
- Cover and slow cook on Low for 8-10 hours (or High for 4-6 hours), until the roast is fork-tender and veggies are soft.
- Thirty minutes before serving, mix 1 tablespoon cornstarch with 1/4 cup water and stir into the slow cooker. Cook on low with the lid back on while the gravy thickens.
- Lift out the roast and veggies. Slice the roast or pull it into hearty chunks. Ladle the gravy over everything and dig in! Add fresh parsley if you’re feeling fancy.
Little twist: Swap in mushroom broth for some or all of the beef broth, or sneak in a dash of Worcestershire sauce to amp up the umami. Leftovers? Pop them in the fridge for up to 3 days, or freeze for quick, cozy meals whenever you need them.
This is the sort of meal that makes your house smell amazing, your family grateful, and your heart just a little bit happier. If you make a batch (or add your own twist), drop a note below! I love hearing what you think or what wild veggie combos you try. There’s nothing better than swapping comfort food stories over a (refilled) plate of pot roast. Happy crockpotting, friends!
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.
