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Slow Cooker Pot Roast with Gravy

A cozy and effortless pot roast that utilizes a slow cooker to create melt-in-your-mouth beef with self-made gravy, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds chuck roast Best cut for tenderness
  • 4 medium carrots Peeled and cut into chunks
  • 2 medium onions Chopped
  • 4 medium potatoes Cut into chunks
  • 2 cups beef broth Or use chicken/veggie broth
  • 2 tablespoons Worcestershire sauce For added depth of flavor
  • 1 tablespoon salt To taste
  • 1 teaspoon black pepper To taste
  • 1 teaspoon garlic powder Optional for added flavor
  • 2 sprigs fresh thyme or rosemary Optional, can substitute dried
  • 2 tablespoons cornstarch For thickening gravy

Method
 

Preparation
  1. Season the chuck roast with salt, black pepper, and garlic powder on both sides.
  2. Sear the roast in a pan until it develops a nice color for added flavor, or place it directly in the slow cooker if short on time.
  3. Add chopped carrots, onions, and potatoes around the roast in the slow cooker.
  4. Pour in the beef broth and Worcestershire sauce.
  5. Add fresh herbs if desired.
Cooking
  1. Cover the slow cooker and cook on low for about 8 hours until the beef and vegetables are tender.
Gravy Preparation
  1. Remove the beef and vegetables from the slow cooker.
  2. Whisk cornstarch into the remaining broth to thicken it into gravy.

Notes

Store leftovers separately to prevent sogginess. Reheat with a bit of broth or water for moisture. This recipe is also freezer-friendly for up to 3 months.