Make the perfect Slow Cooker Gravy Pot Roast with this comforting, all-in-one family recipe. Slow-cooked till tender with potatoes, carrots, and a rich gravy. Perfect for a cozy Sunday dinner!
This recipe for Slow Cooker Gravy Pot Roast is the classic, fall-apart dinner you dream of. The beef is slow-cooked to a melt-in-the-mouth tenderness, surrounded by caramelized potatoes and carrots, all bathed in a deeply flavorful, homemade gravy. This Slow Cooker Gravy Pot Roast is ultimate, effortless comfort food.
A Family-Favorite Slow Cooker Pot Roast There is nothing more comforting than coming home to the smell of this Slow Cooker Gravy Pot Roast. The low-and-slow cooking method guarantees a tender pot roast, and by making the pot roast in the slow cooker, you allow the potatoes and carrots to soak up all the delicious, savory beef flavor, resulting in an incredible, rich gravy. Your family will beg for this recipe every week.
Ingredients
For the Roast:
3-4 lbs Beef Chuck Roast
1 tbsp Olive Oil
Salt & Black Pepper, to taste
1 tbsp Garlic Powder
1 tbsp Onion Powder
The Vegetables:
1.5 lbs Baby Potatoes (red or yellow)
1 lb Carrots, peeled and cut into large chunks (or whole baby carrots)
1 large Red Onion, largely chopped
4-6 Cloves Garlic, minced
1 sprig fresh Thyme (or 1 tsp dried)
1 sprig fresh Rosemary (or 1 tsp dried)
The Gravy Base:
2 cups Beef Broth (low sodium)
1/4 cup Tomato Paste
1 tbsp Worcestershire Sauce
1 tsp Dried Oregano
1 tsp Dried Parsley
2 tbsp Cornstarch + 2 tbsp cold water (for final thickening)
Instructions
Step 1: Prep the Roast for the Slow Cooker
The secret to a truly great Slow Cooker Pot Roast is searing the beef first. Generously season your chuck roast on all sides with salt, pepper, garlic powder, and onion powder. Heat the olive oil in a heavy skillet over medium-high heat. Place the roast in the skillet and sear until it is deeply browned on all sides (about 3-4 minutes per side). Transfer the seared roast directly into your slow cooker.
Step 2: Layer in the Flavor
In the same skillet you used to sear the beef, add a small splash of the beef broth to deglaze, scraping up all the savory browned bits from the bottom. Pour this back over the roast in the slow cooker. Arrange the whole potatoes, carrots, red onion, and minced garlic around the beef chuck roast. Tuck the sprigs of fresh thyme and rosemary (or dried herbs) into the pot.
Step 3: Create the Gravy Liquid
In a separate bowl or measuring cup, whisk together the beef broth, tomato paste, Worcestershire sauce, dried oregano, and dried parsley until well combined. Pour this mixture over the top of the beef and vegetables in the slow cooker. This is what will become your incredible pot roast gravy.
Step 4: Slow-Cook to Perfection
Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. You know it's done when the beef is completely fall-apart tender and the potatoes and carrots are soft. For the best-tasting pot roast, we highly recommend cooking on low.
Step 5: Thicken the Gravy
Once the cooking time is complete, carefully remove the roast and vegetables from the slow cooker and transfer them to a serving platter. To turn that savory liquid into a perfect, thick gravy for the pot roast, in a small bowl, whisk the cornstarch and cold water together to create a slurry. Pour this slurry directly into the slow cooker liquid. Turn the slow cooker to HIGH and let it cook (stirring occasionally) for another 10-15 minutes, or until the pot roast gravy has thickened to your desired consistency.
Step 6: Serve
Slice or shred the tender pot roast beef. Spoon the vegetables onto a plate and cover everything with a generous, thick ladle of the homemade pot roast gravy. Enjoy this cozy, perfect meal!
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