Description
This Slow Cooker Pot Roast with Gravy is your answer to a warm, homey meal without stress. Juicy, fall-apart chuck roast slow-cooked with baby potatoes, carrots, and a savory gravy that comes together effortlessly. Ideal for cozy family dinners or make-ahead meals, this dish is hearty, hands-off, and full of comfort.
Ingredients
3–4 lb chuck roast
1.5 lb baby potatoes
1 lb carrots, peeled or baby carrots
1 large onion, chopped
4 garlic cloves, minced
2.5 cups beef broth (low sodium)
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 bay leaf
Salt, to taste
Black pepper, to taste
1 tablespoon cornstarch (optional, for thickening)
Instructions
1. Pat the chuck roast dry, season with salt and pepper. Sear it in a hot skillet over medium-high heat until browned on all sides.
2. Transfer the roast to the slow cooker. Add onion, garlic, Worcestershire sauce, tomato paste, and bay leaf.
3. Arrange baby potatoes and carrots around the roast.
4. Pour the beef broth over the ingredients until it reaches halfway up the roast.
5. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the meat shreds easily with a fork.
6. Optional: To thicken gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the hot broth and cook for 10–15 minutes more.
7. Remove the bay leaf. Shred the meat, gently stir with vegetables, and serve warm with gravy.
Notes
For extra flavor, deglaze the searing pan with a splash of broth or wine and pour it into the slow cooker.
Cut vegetables into uniform sizes for even cooking.
If using larger potatoes or carrots, chop them into chunks to match the cook time of the meat.
- Prep Time: 15 minutes
- Cook Time: 8–9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 412
- Sugar: 4g
- Sodium: 585mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg