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Ultimate Slow Cooker Pot Roast with Rich Gravy Recipe for Tender Comfort Food - Featured Image

Ultimate Slow Cooker Pot Roast with Rich Gravy Recipe for Tender Comfort Food

Learn how to make delicious Slow Cooker Pot Roast with Rich Gravy. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 3 to 4 pounds beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 cup beef broth (low sodium preferred)
  • 1/2 cup dry red wine or additional beef broth (optional, but adds depth)
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening gravy)

Substitution tips: If you don’t have red wine, beef broth works just fine. For a gluten-free version, make sure your Worcestershire sauce is gluten-free or substitute with coconut aminos. And if celery isn’t your thing, add extra carrots or potatoes for that hearty veggie touch.

Instructions

  1. Pat your beef chuck roast dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides. I’ve learned the hard way that seasoning early and well makes all the difference in flavor.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully sear the roast on all sides until it develops a deep brown crust—about 4 minutes per side. This step might feel like extra work, but trust me, it locks in flavor and juices that make the roast unforgettable.
  3. Transfer the seared roast to your slow cooker. Add the sliced onion, minced garlic, carrots, and celery around the meat. These veggies soak up all the juices and turn tender and sweet as they cook.
  4. In a separate bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
  5. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. The low and slow method is my favorite because it yields the most tender, pull-apart beef. Plus, it’s perfect for starting your dinner before heading out in the morning.
  6. When the roast is fork-tender and veggies are soft, carefully remove the meat and vegetables to a serving platter. Tent with foil to keep warm.
  7. Strain the cooking liquid into a saucepan, discarding bay leaves. Bring the liquid to a simmer over medium heat.
  8. Whisk in the cornstarch slurry (cornstarch mixed with water) and cook for 2 to 3 minutes until the gravy thickens. If it’s not thick enough, add a bit more slurry, a teaspoon at a time. This step always feels a bit like magic—watching the thin liquid transform into a silky, rich gravy.
  9. Serve the sliced or shredded pot roast with the vegetables, drizzled generously with the homemade gravy. Don’t skimp on the gravy—it’s what makes this dish truly special.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Slow Cooker Pot Roast with Rich Gravy, recipe, cooking, food