Comfort Food Alert: Slow Cooker Pot Roast With Gravy Recipe

I perfected a Slow Cooker Beef Pot Roast Recipe that yields fork-tender chuck roast, a rich gravy, and vegetables that soak up every last drop of savory flavor.

I can’t get over how a slow cooker turns a beef chuck roast into something almost melt in your mouth. I set it up in the morning, toss in a few favorite things like baby potatoes and a large yellow onion, and all day the house smells like dinner.

It’s not just another recipe post, there’s a reason people call these Crockpot Meals Pot Roast classics. And the gravy, wow, this Gravy Pot Roast makes you want to spoon every last drop over the potatoes.

Trust me, you’ll be curious enough to come back for seconds.

Ingredients

• Beef chuck roast: Rich in protein and collagen, becomes fork tender, adds savory beefy depth.
• Carrots: Provide beta carotene, fiber and mild sweetness that balances the gravy.
• Potatoes: Starchy carbs, hearty body for the dish, soak up juices like champs.
• Onion: Adds aromatic sweetness, builds savory base and natural umami when browned.
• Garlic: Punchy aroma, provides depth and slight sharpness that wakes up flavors.
• Beef broth: Rich in savory minerals, gives gravy body and enhances roast’s meaty notes.
• Red wine optional: Adds acidity, rich fruit notes and helps deepen the gravy.
• Fresh parsley: Brightens the plate and adds a herbaceous lift with small vitamin K boost.

Ingredient Quantities

• 3 to 4 lb beef chuck roast (about 1.4 to 1.8 kg)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil or vegetable oil
• 1 large yellow onion
• 4 medium carrots
• 3 celery stalks
• 3 cloves garlic
• 1 1/2 lb baby potatoes or 4 medium Yukon Gold potatoes
• 2 cups low sodium beef broth (about 480 ml)
• 1/2 cup dry red wine (optional, about 120 ml)
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp cornstarch (for thickening gravy)
• 2 tbsp cold water (for mixing with cornstarch)
• Fresh parsley for serving (optional)

How to Make this

1. Take the roast out of the fridge 30 to 60 minutes before cooking so it comes closer to room temp, pat it very dry, then rub with 2 tsp kosher salt and 1 tsp black pepper.

2. Heat 2 tbsp olive oil in a large skillet over medium high heat until shimmering, sear the roast 3 to 4 minutes per side until a deep brown crust forms, dont crowd the pan, work in batches if needed, then transfer the roast to the slow cooker.

3. Rough chop 1 large yellow onion, 4 medium carrots, and 3 celery stalks; halve or leave whole 1 1/2 lb baby potatoes or 4 medium Yukon Golds; place the veggies and potatoes in the bottom of the slow cooker under the roast, add 3 smashed or minced garlic cloves.

4. In a bowl whisk together 2 cups low sodium beef broth, 1/2 cup dry red wine if using, 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 2 bay leaves and 1 tsp dried thyme, scrape the browned bits from the searing pan with a little broth or wine and pour that into the mix, then pour everything into the slow cooker around the roast.

5. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the roast is fork tender and the vegetables are soft.

6. Carefully remove the roast and vegetables to a platter, tent with foil and let rest a few minutes; discard the bay leaves and skim excess fat from the cooking liquid with a spoon or a fat skimmer.

7. Make the gravy by mixing 2 tbsp cornstarch with 2 tbsp cold water until smooth, stir the slurry into the hot cooking liquid in the slow cooker or in a saucepan, bring to a simmer and cook until thickened about 2 to 3 minutes, taste and adjust salt and pepper.

8. Slice or shred the roast with two forks, return meat and veggies to the gravy to warm through for a minute or two so they soak up the juices.

9. Serve the pot roast and vegetables over mashed potatoes or rice, sprinkle with chopped fresh parsley if desired, and enjoy that cozy comforting meal.

Equipment Needed

1. Slow cooker (6 to 8 quart), big enough for a 3 to 4 lb roast
2. Large heavy skillet (cast iron or stainless) for searing
3. Sharp chef’s knife
4. Cutting board
5. Tongs and two forks (for turning and shredding)
6. Measuring cups and measuring spoons
7. Small bowl and whisk (for mixing broth and the cornstarch slurry)
8. Large spoon or ladle plus a fat skimmer or large spoon for skimming, and kitchen foil for resting

FAQ

Comfort Food Alert: Slow Cooker Pot Roast With Gravy Recipe Substitutions and Variations

• Beef chuck roast: swap with brisket or bottom round roast, or even pork shoulder if thats all you have. Brisket gives a similar beefy fat, bottom round is leaner so slice against the grain, and pork shoulder will be softer and a bit sweeter so expect a different but still tasty result.
• Dry red wine: replace with an equal amount of beef broth plus 1 tbsp red wine vinegar or balsamic vinegar for acidity. If you want non alcoholic, extra beef broth plus 1 tbsp vinegar gives the depth wine would bring.
• Worcestershire sauce: use soy sauce plus a splash of vinegar (about 1 tsp) or a few drops of fish sauce for umami. If you use regular table soy sauce, cut the salt elsewhere a bit.
• Cornstarch (for thickening): substitute with equal parts all purpose flour mixed into a slurry with cold water, or use arrowroot 1 to 1. Flour will make the gravy a little cloudier and needs a minute or two to cook out its raw taste.

Pro Tips

– Always bring the roast closer to room temp and pat it dry before searing. If you skip this or the meat is wet you wont get that deep brown crust that gives most of the flavor. Don’t crowd the pan, and sear the edges too if you can, even 15 to 30 extra seconds on the fat cap makes a big difference.

– Put the veggies under the roast so they steam in the drippings, but cut them into even sizes so everything finishes together. Bigger potatoes and big carrot chunks take longer, so halve or quarter them if you want them to be fall-apart tender at the same time as the meat.

– Skim and chill the cooking liquid if you have time, the fat will solidify on top and comes off easily with a spoon. If you need a faster route, spoon off the fat while the liquid is hot, then taste and adjust salt after you thicken the gravy, because reductions concentrate salt a lot.

– Make the cornstarch slurry right before you need it and mix it very smooth to avoid lumps, add it slowly while simmering and stir constantly until glossy and slightly thickened, only 1 to 3 minutes. And slice the roast against the grain, or shred it with two forks, so every bite is tender not stringy.