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Slow Cooker Pot Roast with Gravy

Slow Cooker Pot Roast with Gravy

A comforting and flavorful slow cooker pot roast that becomes fork-tender with savory drippings and rich gravy, perfect for busy days.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds chuck roast Look for marbling for flavor.
  • 4 cups beef broth Low sodium recommended.
  • 1 medium onion, chopped Adds sweetness to the gravy.
  • 4 cloves garlic, minced Enhances flavor.
  • 1 tablespoon tomato paste Boosts the flavor for a richer gravy.
  • 4 medium carrots, peeled and chopped Holds shape during cooking.
  • 1 pound baby potatoes or Yukon gold, halved Choose sturdy potatoes.
  • 2 stalks celery, chopped Optional, adds background flavor.
  • 2-3 tablespoons cornstarch For thickening the gravy.

Method
 

Preparation
  1. If desired, brown the roast in a hot pan for 3-4 minutes on each side to enhance flavor.
  2. Place the chopped veggies (carrots, potatoes, celery, onion, garlic) in the bottom of the slow cooker.
  3. Put the roast on top of the vegetables and pour beef broth around the roast.
Cooking
  1. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and falls apart with a fork.
Gravy Preparation
  1. Remove the roast and vegetables from the slow cooker and set aside.
  2. Pour the cooking liquid into a saucepan and bring to a gentle simmer.
  3. Mix cornstarch with cold water to make a slurry, then slowly stir it into the simmering liquid while whisking until the gravy thickens.
  4. Season gravy with salt and pepper to taste.

Notes

Serve with mashed potatoes, rice, or egg noodles. This pot roast can also be made ahead and reheated. Store leftovers in gravy for best results.