PREP TIME: 15 mins | COOK TIME: 8 hrs | TOTAL TIME: 8 hrs 15 mins | SERVINGS: 5
Unbelievably savoury Pot Roast with Gravy made in our trusty slow cooker. It is my favourite classic meal that I’m sure will never get old. This is the perfect one-pot meal that I am pretty sure your entire family will ask for again and again.
Super easy to prep, simply dump all the ingredients in the slow cooker, and forget. Browning the roast is optional but is highly recommended for a more flavorful roast. A complete meal in one with melt in your mouth roast, fork-tender veggies, with the most luscious gravy that cooks right in the pot.
INGREDIENTS
2 lbs chuck roast
1 tbsp herb and garlic seasoning
1 tbsp olive oil
1 tbsp butter
½ sweet yellow onion
2 cloves garlic
8 ounces baby carrots
16 ounces gold potatoes halved or quartered if large
¼ c. cornstarch
2 tbsp tomato paste
½ c. red wine
3 c. beef broth
¼ 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 the olive oil over medium-high heat. Once the oil is hot, place the roast in the skillet and sear both sides until brown. When done, transfer the browned roast to a slow cooker with the carrots and potatoes.
Step 3: In the meantime, whisk the cornstarch with 1/4 cup water until smooth to make a slurry. Then, whisk the slurry with the rest of the ingredients and pour it into the slow cooker.
Step 4: Cover the slow cooker with the lid, set to low, and cook for 8 to 10 hours.
NOTES:
For this recipe, I do not recommend cooking on high.
If desired, you can leave the red wine out or swap with additional beef broth.
I browned the roast before transferring it to the slow cooker but this step is optional.
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
- ½ sweet yellow onion
- 2 cloves garlic
- 8 ounces baby carrots
- 16 ounces gold potatoes halved or quartered if large
- ¼ c. cornstarch
- 2 tbsp tomato paste
- ½ c. red wine
- 3 c. beef broth
- ¼ c. tapioca pearls
Instructions
Step 1: With herb and garlic seasoning, season the roast.
Step 2: In a skillet or multi-cooker, heat the olive oil over medium-high heat. Once the oil is hot, place the roast in the skillet and sear both sides until brown. When done, transfer the browned roast to a slow cooker with the carrots and potatoes.
Step 3: In the meantime, whisk the cornstarch with 1/4 cup water until smooth to make a slurry. Then, whisk the slurry with the rest of the ingredients and pour it into the slow cooker.
Step 4: Cover the slow cooker with the lid, set to low, and cook for 8 to 10 hours.
Notes
For this recipe, I do not recommend cooking on high. If desired, you can leave the red wine out or swap with additional beef broth. I browned the roast before transferring it to the slow cooker but this step is optional.
