Slow Cooker Pot Roast with Gravy (Printable Version)
Hearty one-pot meal with tender beef, rich gravy, and slow-cooked carrots, potatoes, celery, and onions. Comforting family favorite.
# What You Need:
→ Beef
01 - 3 lb chuck roast, trimmed
→ Vegetables
02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 large potatoes, peeled and quartered
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, cut into wedges
06 - 4 garlic cloves, minced
→ Gravy & Seasonings
07 - 2 cups beef broth
08 - 2 tablespoons tomato paste
09 - 1 tablespoon Worcestershire sauce
10 - 2 teaspoons kosher salt
11 - 1 teaspoon freshly ground black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
→ For Thickening
15 - 3 tablespoons cornstarch or gluten-free flour
16 - 3 tablespoons cold water
→ Optional Garnish
17 - Chopped fresh parsley
# How-To Steps:
01 - Pat the chuck roast dry with paper towels and season all over with salt and pepper.
02 - In a large skillet over medium-high heat, heat 1 tablespoon oil. Sear the roast on all sides until browned, approximately 3-4 minutes per side. Transfer to the slow cooker.
03 - Scatter the carrots, potatoes, celery, onion, and garlic around and under the roast in the slow cooker.
04 - In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
05 - Cover and cook on low for 8 hours, or until the beef is fork-tender and vegetables are soft.
06 - Remove the roast and vegetables to a platter. Discard bay leaves.
07 - Pour the cooking liquid into a saucepan. Skim excess fat if desired. In a small bowl, whisk cornstarch with cold water until smooth. Bring the cooking liquid to a simmer over medium heat, then whisk in the slurry. Cook until thickened, 3-5 minutes.
08 - Slice or shred the roast. Serve with vegetables and gravy ladled over the top. Garnish with chopped parsley if desired.
# Helpful Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day, returning to a house filled with aromas that instantly make you feel like youve accomplished something wonderful.
- Every bite offers a perfect balance of fork-tender beef, velvety gravy, and vegetables that have soaked up all the savory flavors, making this a complete meal in one pot.
02 -
- Dont skip drying the meat with paper towels before seasoning, as moisture prevents proper browning and youll miss out on significant flavor development.
- The slow cooker lid collects condensation during cooking, so if your gravy seems watery, its not you, its physics, and the cornstarch slurry will fix everything.
03 -
- After years of making this recipe, I discovered that allowing the finished pot roast to rest in the turned-off slow cooker for 20 minutes before serving allows the meat fibers to reabsorb juices, resulting in a more tender, flavorful final dish.
- For busy mornings, prepare everything the night before, refrigerate the ceramic insert overnight, and just pop it into the slow cooker base before leaving for work.