This Slow Cooker Pot Roast with Gravy is the ultimate comfort food made easy! A tender chuck roast is slow-cooked with onions, carrots, and potatoes in a rich broth until melt-in-your-mouth delicious. The flavorful cooking liquid is then turned into a savory gravy, making it the perfect hearty dinner for busy weeknights or cozy Sunday meals. Serve with crusty bread for a complete, satisfying feast!
Ingredients
- 3 –4 lb 1.4–1.8 kg chuck roast (or beef shoulder)
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or 2 sprigs fresh
- 1 teaspoon dried rosemary or 2 sprigs fresh
- 1 large onion sliced
- 4 carrots cut into large chunks
- 3 –4 medium potatoes cut into chunks
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste optional, for richer flavor
- 2 tablespoons cornstarch for gravy
- 2 tablespoons cold water
Instructions
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Sear the Meat (Optional but Recommended):
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Heat oil in a large skillet over medium-high heat. Season the roast with salt, pepper, garlic powder, and onion powder. Sear each side of the roast for 3–4 minutes until browned.
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Load the Slow Cooker:
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Place sliced onion, carrots, and potatoes at the bottom of the slow cooker. Lay the seared roast on top of the vegetables.
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Add Liquids and Seasoning:
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Pour beef broth, Worcestershire sauce, and tomato paste (if using) over the roast. Sprinkle thyme and rosemary on top.
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Cook:
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Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the meat is fork-tender.
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Make the Gravy:
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Remove the roast and vegetables to a serving platter. Skim off any excess fat from the cooking liquid.
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In a small bowl, whisk cornstarch and cold water until smooth.
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Stir into the hot cooking liquid in the slow cooker.
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Cook on HIGH for 10–15 minutes until thickened into gravy.
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Serve:
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Slice or shred the pot roast, pour gravy over the top, and serve with vegetables.
