Fork tender, melt in your mouth chuck roast cooked to perfection with baby carrots and gold potatoes in a savory gravy. Melt-in-your-mouth tender and covered in tangy flavorful gravy, Slow Cooker Pot Roast with Gravy is the one-pot meal of your dreams that combines deep, hearty flavors of red wine, garlic and herbs for a super comforting, yet elegant dish all cooked in one pot! With hardly any prep and the wonder of slow cooking — you’ll end up with a cozy, satisfying dinner that’s perfect for any kind of gathering. You would be serving it hot, and the family members would fall in love with it instantly!
Why You’ll Love This Recipe
Easy Cooking: The slow cooker does all the heavy lifting, so it’s ideal for busy days.
Never-Beaten Taste: The roast absorbs the flavors of garlic, onion and red wine (no, you can skip it if you really want, but don’t!) for melt-in-your-mouth bliss.
Tender Vegetables: Meat-side, baby carrots and golden potatoes simmer with the meat, soaking up all the juicy flavors.
Rich Gravy Tapioca: pearls and a cornstarch slurry keep the gravy silky and decadent, and extra fussy steps to a minimum.
Meal Prep Friendly: The leftovers are delicious the next day, so it’s perfect for lunches or quick dinners.
Key Ingredients
Chuck Roast: A 2-pound cut of chuck roast is perfect for slow cooking. This cut, in particular, is well-marbled, so it breaks down over time into juicy, tender short rib.
Baby Carrots and Gold Potatoes: The perfect sidekicks to the roast, these veggies soak up the savory juices and hold their shape. Gold potatoes, generally speaking, are the creamiest, the sweetest in flavor.
Red Wine (optional): Gives the gravy a little more depth and body. If you want to omit it, just add more beef broth for a milder flavor.
Beef Broth: The backbone of our gravy, providing meaty, umami flavor. Go with low-sodium broth for salt intake control.
Tapioca Pearls: This acts as a natural thickener, giving the gravy its lusciousness without affecting its flavor.
Tomato Paste: Adds umami notes to your gravy, and breaks up the richness of the broth.
Cornstarch Slurry: Stirred in at the end of cooking to finesse the gravy’s texture.
See below the recipe card for the full list of ingredients with amounts and instructions.
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Instructions
Prepare the Chuck Roast
The Roast: Get the chuck roast good and coated with the herb and garlic seasoning on all sides. Let it sit for a few minutes so that flavors can marry.
Sear the Chuck Roast (If You Dare)
Heat the Skillet: In a large skillet or multi-cooker, combine olive oil and butter. Heat over medium-high heat.
Sear the Roast: Add the seasoned roast to the skillet. Brown it all over until you have a nice golden crust, about 4–5 minutes per side. This step adds flavor but can be skipped to make it easier.
Transfer to Slow Cooker
Add the seared chuck roast to the slow cooker.
Add the baby carrots, quartered potatoes, chopped garlic, and onion slices, surrounding the roast.
Prepare the Gravy Mixture
In a mixing bowl, combine and whisk:
Beef broth
Red wine (optional, this will add depth to the flavor)
Tomato paste
Tapioca pearls (for natural gravy thickening as it cooks).
Pour the gravy mixture over the roast and vegetables.
Cook in Slow Cooker
Cover: Place the lid on the slow cooker.
Cook Time: Low for 8–10 hours. It means that by the end, the chuck roast is fork-tender and the vegetables absorb the savory flavors.
Thicken the Gravy
About 30 minutes before serving, make a cornstarch slurry:
Combine 1–2 tablespoons of cornstarch with 1/4 cup of water until smooth.
Whisk the slurry into the slow cooker. Cover and cook on low for 30 more minutes to thicken the gravy.
Serve
Take Out the Chuck Roast: Gently pull the chuck roast out with tongs and onto a cutting board.
Slice/Shred: Slice the roast against the grain or shred into chunks.
Plate: With carrot and potato chunks tender and the gravy thickened and spooned generously on top.
Garnish: Optional — dust with fresh parsley, a burst of flavor and color.
Serving Suggestions
We Go Together: Serve the pot roast with warm, crusty bread for mopping up the gravy.
Lighter Sides: Serve with a crisp green salad or sautéed green beans for balance.
Comfort Food Duo: Serve with a side of creamy mashed potatoes if you’d like 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 necessary, to loosen the gravy.
Freezing
Freeze shredded pot roast and gravy in a freezer-safe container up to 3 months. Defrost overnight in the refrigerator and reheat over low heat. Note: Frozen potatoes can turn a bit grainy, but they remain delicious.
Variations
Herby Roast: Add a sprig of rosemary or thyme to the slow cooker for even more earthiness in your roast.
Mushroom Gravy: For a rich, umami-filled version, throw some sliced mushrooms in with the sauce about 2 hours to go in the cooking process.
Take your pot roast up a notch by adding a little heat with a pinch of red pepper flakes or a drizzle of your favorite hot sauce.
Looking to reduce carbs? Use turnips or rutabagas instead of potatoes, or cauliflower for a delicious keto version.
For a Tex-Mex version, you can replace the garlic seasoning with chili powder and cumin, then serve with warm cornbread or tortillas for a spicy yet hearty meal.
Conclusion
This Slow Cooker Pot Roast with Gravy is all of the comfort food you will ever need if you are looking for comfort food. It’s hearty, flavorful and absurdly easy to prepare, courtesy of the magic that is the slow cooker. Whether you’re feeding a hungry family or indulging yourself with a cozy meal, this recipe comes through every time.
And don’t skimp on the fresh parsley garnish for a little pop of color and extra freshness — this is such a small step that has a big payoff. Ready to dig in? This recipe will be your new favorite 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.