If you’re craving hearty comfort food that practically makes itself, I’ve got just the thing for you. This Slow Cooker Pot Roast with Gravy Recipe is hands-down one of my favorite go-to meals when I want something rich, flavorful, and effortless. Imagine tender, fork-tender beef swimming in a luscious gravy, surrounded by soft carrots and potatoes—all made slow and easy in your crockpot. Trust me, once you try this recipe, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Set It and Forget It: Just prep your ingredients and let the slow cooker work its magic all day.
- Melt-in-Your-Mouth Beef: The low-and-slow method tenderizes the chuck roast perfectly, no effort needed.
- Rich, Homemade Gravy: Made right in the slow cooker, it’s silky and packed with flavor.
- Family Favorite: Whether for a cozy weeknight or Sunday dinner, this recipe always gets raving reviews.
Ingredients & Why They Work
Each ingredient in this recipe is carefully chosen to build deep, comforting flavors and create that classic pot roast experience we all love. Plus, I’ve included some handy tips for shopping and prepping.
- Chuck Roast: This cut has the right amount of fat and connective tissue, which breaks down beautifully during slow cooking to become tender and juicy.
- Herb and Garlic Seasoning: Adds a savory boost to the beef without overwhelming it—feel free to use your favorite blend here.
- Yellow Onion: Cooking with the onion’s natural sweetness balances the richness of the roast perfectly.
- Garlic: Just two cloves punch up the savory flavor and aroma.
- Baby Carrots: They hold their shape well and become tender but not mushy, offering a sweet contrast.
- Gold Potatoes: Their waxy texture is ideal for slow cooking without falling apart.
- Cornstarch: The key to a silky gravy—mix it into a slurry so it thickens the sauce perfectly.
- Tomato Paste: Concentrated umami that gives a subtle depth to the gravy.
- Red Wine: Adds acidity and richness, enhancing all the flavors.
- Beef Broth: The base of the cooking liquid that melds everything together.
- Tapioca Pearls: These might surprise you—I use them as a natural thickener to make sure the gravy isn’t too runny.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about a Slow Cooker Pot Roast with Gravy Recipe is how flexible it is. Whether you want to sneak in different veggies or switch up the gravy, there’s plenty of room to make it truly yours.
- Variation: I like to add fresh rosemary or thyme for an herby twist. It’s subtle but elevates the aroma beautifully.
- Diet-Friendly Swap: If you’re avoiding wine, swapping it for a splash of balsamic vinegar or extra beef broth works well.
- Seasonal Changes: During fall, adding parsnips or turnips adds a nice earthy flavor that pairs perfectly with the roast.
- Make It Gluten-Free: Tapioca pearls keep the gravy thick without any wheat flour, making this recipe naturally gluten-free.
Step-by-Step: How I Make Slow Cooker Pot Roast with Gravy Recipe
Step 1: Prep the Roast and Veggies
Start by placing your chuck roast right in the slow cooker base—no need to brown it first, unless you want that extra caramelized flavor. Sprinkle the herb and garlic seasoning evenly over the top; I find this distributes flavor better while cooking. Toss in your quartered onions, whole garlic cloves, baby carrots, and potatoes around the roast. It’s great how everything cooks together, soaking up those delicious juices.
Step 2: Add Tomato Paste and Tapioca
Spoon in the tomato paste, spreading it over the roast and veggies. Then, sprinkle the tapioca pearls on top. Yes, tapioca! They act as secret flavor thieves, thickening the delicious gravy so you get that restaurant-style finish at home.
Step 3: Mix and Pour Your Cooking Liquid
In a small bowl, whisk the cornstarch with 1/4 cup cold water until smooth—no lumps here! Then add in the red wine and beef broth, whisking again to combine. Pour this mixture evenly over the roast and veggies in the slow cooker.
Step 4: Cook Low and Slow
Cover and set the slow cooker to low. Let it go for 8 to 10 hours, which is just enough time for everything to become tender and meld those flavors. The meat should practically fall apart when you poke it with a fork—that’s how you know it’s perfect. Avoid the temptation to lift the lid during cooking, as it lets heat escape.
Pro Tips for Making Slow Cooker Pot Roast with Gravy Recipe
- Don’t Skip Resting the Roast: Once cooked, let the roast sit in the gravy for 10-15 minutes before serving to soak up more flavor.
- Use Tapioca for Thickening: Tapioca pearls are a game-changer for a naturally thick, glossy gravy without flour clumps.
- Keep the Lid Closed: Resist the urge to peek while cooking—slow cooker heat escapes and can prolong cooking time.
- Customize Veggies: Feel free to swap potatoes for sweet potatoes or add celery for extra flavor layers.
How to Serve Slow Cooker Pot Roast with Gravy Recipe
Garnishes
I’m a sucker for fresh herbs on my pot roast—chopped parsley or thyme really brightens the rich gravy. Sometimes, I add a sprinkle of coarse sea salt and cracked black pepper right before serving to amplify the flavors. It’s these little touches that make every bite sing.
Side Dishes
This roast is so hearty that I often keep the sides simple. A crisp green salad or steamed green beans balance the meal nicely. If you want to keep it classic, buttery dinner rolls or creamy mashed potatoes on the side never disappoint.
Creative Ways to Present
For special occasions, I like to carve the roast into thick slices and serve it on a rustic wooden board with heaps of gravy drizzled over. Adding roasted garlic cloves and colorful heirloom carrots gives it a restaurant-quality vibe without the fuss. It’s always a hit with guests!
Make Ahead and Storage
Storing Leftovers
After dinner, I transfer leftovers into airtight containers and store them in the fridge for up to 3-4 days. The beef stays tender, and the gravy thickens up beautifully in the fridge, which makes reheating a treat rather than a chore.
Freezing
If I’ve made extra, freezing works like a charm. I portion the roast and veggies with gravy into freezer-safe containers or bags and freeze up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge.
Reheating
When reheating, I gently warm leftovers on the stovetop over medium-low heat, stirring occasionally to prevent the gravy from sticking or breaking. You can add a splash of broth if the gravy is too thick. Microwave works too, just be sure to do it in short intervals for even heating.
FAQs
-
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for slow cooking because of its marbling and connective tissue, you can also use brisket or round roast. Just keep in mind that leaner cuts may result in a less tender outcome and might benefit from extra cooking time or added fat.
-
Do I have to use red wine in the gravy?
Not at all! If you prefer to avoid alcohol, you can substitute the red wine with beef broth or a mixture of broth and a splash of balsamic vinegar for acidity and depth.
-
What’s the purpose of tapioca pearls in this Slow Cooker Pot Roast with Gravy Recipe?
Tapioca pearls help thicken the gravy naturally while keeping it silky smooth. They’re an excellent gluten-free alternative to flour or cornstarch alone and prevent the gravy from becoming too gelatinous.
-
Can I brown the roast before slow cooking?
Definitely! Browning the roast in a hot pan before adding it to the slow cooker adds an extra layer of caramelized flavor. Although it’s optional, I recommend it for a richer taste if you have the time.
Final Thoughts
This Slow Cooker Pot Roast with Gravy Recipe holds a special place in my heart because it turns simple ingredients into a soul-satisfying meal without stress. Whether you’re new to slow cooking or a seasoned pro, it’s foolproof and fills your home with that inviting aroma that makes everyone gather ’round the table. Give it a go—you’ll be surprised at how easy comfort food can be, and I promise, your family will thank you.
Print
Slow Cooker Pot Roast with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
A comforting slow cooker pot roast with tender chuck roast, hearty vegetables, and a rich homemade gravy thickened with cornstarch and tapioca pearls, perfect for an easy and flavorful meal.
Ingredients
Main Ingredients
- 2 pounds chuck roast
- 1 tablespoon herb and garlic seasoning
- 1/2 sweet yellow onion, quartered
- 2 cloves garlic
- 8 oz baby carrots
- 16 oz gold potatoes, halved or quartered if large
For the Gravy
- 1/4 cup cornstarch
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef broth
- 1/4 cup tapioca pearls
Instructions
- Prepare the Slow Cooker: Place the chuck roast at the bottom of the slow cooker insert. Evenly sprinkle the herb and garlic seasoning over the top of the roast to enhance flavor.
- Add Vegetables and Seasoning: Arrange the quartered sweet yellow onion, whole garlic cloves, baby carrots, and halved or quartered gold potatoes around and over the roast for even cooking and infused flavors.
- Add Tomato Paste and Tapioca Pearls: Spoon the tomato paste over the ingredients in the slow cooker, then sprinkle the tapioca pearls on top to help thicken the gravy as it cooks.
- Make the Cornstarch Slurry: In a separate bowl, whisk the cornstarch with 1/4 cup of water until completely smooth without lumps, which will help ensure a smooth gravy texture.
- Combine Liquids and Pour: Stir the cornstarch slurry into the red wine and beef broth, mixing thoroughly. Pour this mixture evenly over the roast and vegetables inside the slow cooker.
- Cook the Roast: Cover the slow cooker with its lid and cook on low heat for 10 hours until the roast is fork tender and the flavors are well combined.
Notes
- For thicker gravy, you can add a little extra tapioca pearls or cornstarch slurry towards the end of cooking if needed.
- If you don’t have red wine, substituting with additional beef broth and a splash of balsamic vinegar works well.
- Cut potatoes evenly to ensure uniform cooking.
- Make sure to brown the roast in a skillet before slow cooking for a deeper flavor if desired, though this step is optional.
- Serve with crusty bread or over mashed potatoes for a complete comfort meal.
