Tender, melt-in-your-mouth chuck roast, perfectly cooked with baby carrots, gold potatoes, and a rich, savory gravy. This Slow Cooker Pot Roast with Gravy is the ultimate one-pot meal, combining the deep, hearty flavors of red wine, garlic, and herbs for a dish that’s both comforting and elegant. With minimal prep and the magic of slow cooking, you’ll have a flavorful, satisfying dinner that’s perfect for any occasion. Serve it hot and watch as it becomes an instant family favorite!
Why You’ll Love This Recipe
Effortless Cooking: The slow cooker does all the hard work, making it perfect for busy days.
Unbeatable Flavor: The roast soaks up the flavors of garlic, onion, and red wine (optional but recommended) for a melt-in-your-mouth experience.
Tender Vegetables: Baby carrots and golden potatoes cook alongside the meat, absorbing all the savory juices.
Rich Gravy: Tapioca pearls and a cornstarch slurry ensure the gravy is silky and indulgent without extra fuss.
Meal Prep-Friendly: Leftovers taste even better the next day, making it perfect for lunches or quick dinners.
Key Ingredients
Chuck Roast: A 2-pound chuck roast is ideal for slow cooking. This well-marbled cut breaks down beautifully over time, becoming juicy and tender.
Baby Carrots and Gold Potatoes: The perfect sidekicks to the roast, these veggies soak up the savory juices while maintaining their texture. Gold potatoes are especially creamy and flavorful.
Red Wine (Optional): Adds depth and complexity to the gravy. If you prefer to skip it, substitute with additional beef broth for a milder flavor.
Beef Broth: Forms the base of the gravy, providing a savory, hearty flavor. Opt for low-sodium broth to control salt levels.
Tapioca Pearls: These work as a natural thickener, giving the gravy its luscious texture without altering the flavor.
Tomato Paste: Enhances the umami notes in the gravy and balances the richness of the broth.
Cornstarch Slurry: Used at the end of cooking to perfect the gravy’s consistency.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Prepare the Chuck Roast
Season the Roast: Rub the chuck roast generously with herb and garlic seasoning, ensuring even coverage on all sides. Let it rest for a few minutes to absorb the flavors.
2. Sear the Chuck Roast (Optional)
Heat the Skillet: Add olive oil and butter to a large skillet or multi-cooker. Heat over medium-high heat.
Sear the Roast: Place the seasoned roast in the skillet. Brown it on all sides until a golden crust forms, about 4–5 minutes per side. This step enhances flavor but can be skipped for convenience.
3. Transfer to Slow Cooker
Place the seared chuck roast in the slow cooker.
Add baby carrots, halved potatoes, minced garlic, and sliced onion, arranging them around the roast.
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4. Prepare the Gravy Mixture
In a mixing bowl, whisk together:
Beef broth
Red wine (optional, for added depth of flavor)
Tomato paste
Tapioca pearls (to naturally thicken the gravy as it cooks).
Pour the gravy mixture over the roast and vegetables.
5. Cook in Slow Cooker
Cover: Place the lid on the slow cooker.
Cook Time: Set to low heat for 8–10 hours. This allows the chuck roast to become fork-tender while the vegetables absorb the savory flavors.
6. Thicken the Gravy
About 30 minutes before serving, prepare a cornstarch slurry:
Mix 1–2 tablespoons of cornstarch with 1/4 cup of water until smooth.
Stir the slurry into the slow cooker. Cover and cook on low for an additional 30 minutes to allow the gravy to thicken.
7. Serve
Remove the Roast: Carefully transfer the chuck roast to a cutting board.
Slice or Shred: Slice the roast against the grain or shred it into chunks.
Plate: Serve with the tender carrots, potatoes, and the thickened gravy ladled generously over the top.
Optional Garnish: Sprinkle with fresh parsley for a pop of color and freshness.
Serving Suggestions
Classic Pairing: Serve the pot roast with warm, crusty bread to mop up the gravy.
Lighter Sides: Pair with a crisp green salad or sautéed green beans for a balanced meal.
Comfort Food Duo: Add a side of creamy mashed potatoes if you want to double up on the starches—because why not?
For the Leftovers: Shred leftover roast and toss with egg noodles or serve it on a sandwich roll with gravy for a delicious next-day meal.
Storage Tips
Refrigerating
Store the pot roast and vegetables in an airtight container with the gravy. Refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the gravy.
Freezing
Freeze shredded pot roast and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on low heat. Note: Potatoes can become slightly grainy after freezing, but they’re still tasty.
Variations
Herbaceous Roast: Add a sprig of rosemary or thyme to the slow cooker for an earthy flavor boost.
Mushroom Gravy: Toss in sliced mushrooms during the last 2 hours of cooking for an umami-packed variation.
Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce for a subtle kick.
Low-Carb Option: Replace the potatoes with turnips, rutabagas, or cauliflower for a keto-friendly version.
Tex-Mex Pot Roast: Swap the garlic seasoning for chili powder and cumin, and serve with cornbread or tortillas.
Conclusion
This Slow Cooker Pot Roast with Gravy is the epitome of comfort food. It’s hearty, flavorful, and ridiculously easy to make, thanks to the magic of the slow cooker. Whether you’re feeding a hungry family or treating yourself to a cozy meal, this recipe delivers every time.
Don’t forget to garnish with fresh parsley for a pop of color and extra freshness—it’s a small step that makes a big difference. Ready to dig in? This recipe will quickly become your go-to for comforting, home-cooked goodness.
Slow Cooker Pot Roast with Gravy Recipe: Comfort Food at Its Best
Ingredients
- 2 pound chuck roast
- 2 cloves garlic minced
- 8 oz baby carrots
- 16 oz gold potatoes halved or quartered if large
- 1/2 cup red wine optional; can substitute with additional beef broth
- 1 tablespoon herb and garlic seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion sliced
- 3 cups beef broth
- 1/4 cup tapioca pearls for thickening
- 1/4 cup cornstarch for slurry
- 2 tablespoons tomato paste
Instructions
- Rub the chuck roast generously with herb and garlic seasoning. Let it rest for a few minutes to absorb the flavors.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear the chuck roast on all sides until golden brown, about 4-5 minutes per side. This step is optional but enhances the flavor.
- Place the seared chuck roast in the slow cooker. Add baby carrots, halved potatoes, minced garlic, and sliced onion, arranging them around the roast.
- In a mixing bowl, whisk together beef broth, red wine (if using), tomato paste, and tapioca pearls. Pour the mixture over the roast and vegetables in the slow cooker.
- Cover the slow cooker and cook on low heat for 8-10 hours, or until the roast is fork-tender and the vegetables are cooked through.
- About 30 minutes before serving, mix 1-2 tablespoons of cornstarch with 1/4 cup of water to make a slurry. Stir it into the slow cooker and cook on low for an additional 30 minutes to thicken the gravy.
- Transfer the roast to a cutting board and slice or shred it. Serve with the tender carrots, potatoes, and thickened gravy ladled over the top. Garnish with fresh parsley if desired.