Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Servings: 5
This is the perfect one-pot meal to serve to your family and friends. Complete with fall-apart pot roast, veggies, and gravy that cooks right in the pot. One heck of a meal that will make your mouth water in anticipation!
Ingredients
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2 lbs chuck roast
1 tbsp herb and garlic seasoning
1 tbsp olive oil
1 tbsp butter
1/2 sweet yellow onion
2 cloves garlic
8 ounces baby carrots
16 ounces gold potatoes (halved or quartered if large)
1/4 c cornstarch
2 tbsp tomato paste
1/2 c red wine
3 c beef broth
1/4 c tapioca pearls
HOW TO MAKE Slow Cooker Pot Roast with Gravy
Step 1: With herb and garlic seasoning, season the roast.
Step 2: In a skillet or multi-cooker, heat olive oil and butter over medium-high heat.
Step 3: Once the oil is hot and the butter has melted, add the roast to the skillet. Sear both sides of the roasts until browned.
Step 4: When done, place the browned roasts into the slow cooker with carrots and potatoes.
Step 5: Whisk cornstarch with 1/4 cup water to make a slurry.
Step 6: Stir in the slurry with the rest of the ingredients to the slow cooker.
Step 7: Cover the slow cooker and set on low. Cook for about 8 to 10 hours until fork-tender.
Notes:
It is not recommended to cook this dish on high heat.
Omit the red wine and replace it with extra beef broth.
Browning the roast is optional before cooking.
Nutrition Facts:
Calories: 547kcal | Carbohydrates: 34g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 802mg | Potassium: 1334mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6495IU | Vitamin C: 14.9mg | Calcium: 140mg | Iron: 9mg
Ingredients
- 2 lbs chuck roast
- 1 tbsp herb and garlic seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 sweet yellow onion
- 2 cloves garlic
- 8 ounces baby carrots
- 16 ounces gold potatoes (halved or quartered if large)
- 1/4 c cornstarch
- 2 tbsp tomato paste
- 1/2 c red wine
- 3 c beef broth
- 1/4 c tapioca pearls
Instructions
Step 1: With herb and garlic seasoning, season the roast.
Step 2: In a skillet or multi-cooker, heat olive oil and butter over medium-high heat.
Step 3: Once the oil is hot and the butter has melted, add the roast to the skillet. Sear both sides of the roasts until browned.
Step 4: When done, place the browned roasts into the slow cooker with carrots and potatoes.
Step 5: Whisk cornstarch with 1/4 cup water to make a slurry.
Step 6: Stir in the slurry with the rest of the ingredients to the slow cooker.
Step 7: Cover the slow cooker and set on low. Cook for about 8 to 10 hours until fork-tender.
Notes
It is not recommended to cook this dish on high heat. Omit the red wine and replace it with extra beef broth. Browning the roast is optional before cooking.
