Save This Recipe
Just drop your email here and We'll send it right away!
You step through the door and instantly, that rich aroma of garlic and beef fills the air. It’s like a big, warm hug—seriously soothing after a whirlwind of meetings and errands.
And yes, there’s something almost therapeutic about knowing you’ve got tender chunks of chuck roast, sweet carrots and golden potatoes bubbling away in savory gravy. You can practically feel your shoulders drop.
Why You’ll Love It
- Hands-off comfort: prep in minutes, then let your slow cooker do the heavy lifting.
- Deep, layered taste: garlic, onion and a splash of red wine—or extra broth—infuse every bite.
- One-pot harmony: meat, carrots and potatoes all soak up the same savory juices.
- Silky gravy: tapioca pearls and a cornstarch slurry team up for cling-on goodness.
- Meal-prep superstar: leftovers turn into hearty sandwiches, pasta dishes or shepherd’s pie filling.
Timing and Servings
This recipe feeds 4–6 people and fits easily into a busy schedule. Prep takes about 15–20 minutes. Then:
- Low setting: 8–10 hours (perfect for overnight cooking or busy workdays).
- High setting: 4–5 hours (for those evenings when you remember dinner at the last minute).
Total time sits under 11 hours, much of which you’ll spend doing… well, anything but standing at the stove.
Ingredients
- 2 lb well-marbled chuck roast
- 1 Tbsp herb & garlic seasoning
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 cloves garlic, minced
- ½ medium sweet onion, sliced
- 8 oz baby carrots
- 16 oz gold potatoes, halved or quartered
- 3 cups low-sodium beef broth
- ½ cup red wine (optional—extra broth works too)
- 2 Tbsp tomato paste
- ¼ cup tapioca pearls
- 1–2 Tbsp cornstarch (for slurry)
- 2 Tbsp water (for slurry)
- Fresh parsley, chopped (for garnish)
Directions
1. Pat the chuck roast dry and rub it thoroughly with herb & garlic seasoning. Let it rest for 5 minutes so the flavors really cling.
2. Heat olive oil and butter in a heavy skillet—my Calphalon nonstick works like a charm—over medium-high heat. When it’s shimmering, sear the roast 4–5 minutes per side until golden brown. Sure, you can skip this step if you’re pressed for time, but honestly, that crust adds serious depth.
3. Transfer the roast to your slow cooker. Nestle carrots and potatoes around it, tucking minced garlic and onion slices in the gaps like little flavor bombs.
4. In a bowl, whisk together beef broth, red wine (or extra broth), tomato paste and tapioca pearls until the mixture looks smooth. Pour it evenly over the meat and veggies.
5. Cover and cook on Low for 8–10 hours, or on High for 4–5 hours, until the meat is fork-tender and the vegetables yield easily to a poke. You’ll know it’s ready when the roast practically pulls apart at the slightest touch.
6. About 30 minutes before serving, whisk cornstarch and water into a slurry. Stir it into the cooker, cover again, and let the gravy bubble and thicken to a glossy finish.
7. Remove the roast to a cutting board. Slice against the grain or shred gently with two forks. Arrange on plates with carrots and potatoes, then lavish everything with that silky gravy.
8. Scatter chopped parsley on top for a fresh pop of color, and get ready for the compliments.
Variations
- Add a sprig of fresh rosemary or thyme on top for an herbal lift.
- Stir in 8 oz sliced mushrooms two hours before the end for earthy notes.
- Try a Tex-Mex twist: swap seasoning for chili powder and cumin, then serve with warm corn tortillas.
- Go low-carb: replace potatoes with cauliflower florets or turnips.
Storage & Reheating Tips
Fridge: Seal meat, veggies and gravy in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the gravy thickened too much.
Freezer: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating—note that frozen potatoes can get a bit grainy but still taste fantastic.
FAQs
Can I skip the red wine? Absolutely. Swap it for extra beef broth. The flavor will be milder but still deeply savory.
What if I don’t have tapioca pearls? No problem. Rely on the cornstarch slurry alone. The gravy might not be quite as glossy, but it will still coat your meat and veggies beautifully.
Can I cook this on the stove? For sure. Brown the roast in a Dutch oven, then simmer with veggies and liquid on low for 3–4 hours until everything’s tender.
Is searing mandatory? Not at all. It’s purely optional. That golden crust just gives you a noticeable upgrade in flavor and color if you’ve got the extra minute or two.
Conclusion
Whether you’re feeding a hungry family after work or craving the ultimate comfort food on a rainy evening, this slow-cooker pot roast delivers every time. It’s effortless, soul-soothing and endlessly adaptable. Give it a try—you might just find it becomes your new go-to for cozy dinners and crowd-pleasing gatherings alike.
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.