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Slow Cooker Pot Roast with Rich Gravy and Veggies — featured

Slow Cooker Pot Roast with Rich Gravy and Veggies

Warm up with the best slow cooker pot roast ever! Tender beef chuck roast, flavorful veggies, and rich gravy make this the ultimate cozy family dinner. It cooks low and slow for 8-9 hours until tender and flavorful.
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Pot Roast
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6 servings

Equipment

  • 8-quart slow cooker To accommodate all ingredients comfortably.
  • Cast Iron Skillet For effective searing of the beef.

Ingredients

Meat

  • 1350 g boneless beef chuck roast Ideal cut for pot roast

Seasoning

  • 8 small cloves garlic For flavor
  • 1.5 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoon garlic powder
  • 3 teaspoon fresh thyme and rosemary Can substitute with dried Italian seasoning
  • olive oil For searing the beef

Vegetables

  • 1 medium yellow onion
  • 2 medium carrots
  • 2 stalks celery
  • 6 cloves garlic For cooking
  • 450 g baby potatoes Choose red or yellow, not Russets
  • 4 sprigs fresh rosemary and thyme For flavor
  • Italian parsley For garnish

Cooking Liquid

  • 360 ml beef broth Low sodium recommended
  • 15 ml Worcestershire sauce Add depth to flavor
  • 15 ml balsamic vinegar For acidity and depth
  • 15 ml tomato paste
  • salt and pepper To taste

Gravy

  • 3 teaspoon cornstarch For thickening
  • 30 ml water For making slurry

Instructions

Preparation 1: Season the beef

  • Pat the chuck roast dry with paper towels. Make incisions and insert garlic cloves. Season with olive oil, salt, pepper, garlic powder, and herbs.

Searing 2: Sear the beef

  • In a large cast iron skillet, heat olive oil and sear both sides of the roast until golden brown.

Slow Cooking 3: Add everything into the slow cooker

  • Layer half of the chopped vegetables, add seared beef, and top with remaining vegetables and herbs.

Cooking 4: Pour the cooking liquid

  • Whisk together ingredients and pour into the slow cooker.

Cooking 5: Cook on LOW

  • Cover and slow cook for 8-9 hours until tender.

Serving 6: Shred and serve

  • Transfer roast to a board, shred, and serve with vegetables and juices.

Gravy 7: How to make gravy

  • Strain cooking liquid, whisk cornstarch slurry, and simmer.

Notes

Leftovers can be frozen for up to 3 months. Store in an airtight container and reheat gently.