Hearty Slow Cooker Pot Roast with Rich Gravy: A Classic Comfort Food Masterpiece
This Hearty Slow Cooker Pot Roast with Rich Gravy is a comforting, slow-cooked classic featuring fall-apart tender beef, perfectly cooked vegetables, and a savory homemade gravy. A one-pot meal that’s perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6–8 1x
Ingredients
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3–4 lb chuck roast
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4 carrots, cut into chunks
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4–5 Yukon gold potatoes, halved
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3 celery stalks, chopped
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1 large onion, sliced
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3 cloves garlic, minced
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2 cups low-sodium beef broth
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2 tbsp Worcestershire sauce
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1 tbsp tomato paste
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1 tsp salt
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½ tsp black pepper
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3–4 sprigs fresh thyme
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2 sprigs rosemary
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2 tbsp cornstarch + 3 tbsp water (for gravy)
Instructions
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Pat roast dry and season with salt and pepper. Sear on all sides in a hot skillet until browned (optional).
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Add carrots, potatoes, celery, and onion to the bottom of the slow cooker.
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Whisk together broth, Worcestershire sauce, tomato paste, garlic, salt, and pepper. Pour over vegetables.
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Place roast on top. Add herbs.
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Cover and cook on low for 8–9 hours or high for 4–5 hours, until roast is fork-tender.
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Remove meat and veggies. Skim fat from the liquid.
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Mix cornstarch and water. Stir into cooking liquid and cook on high (or stovetop) until thickened into gravy.
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Slice or shred roast, serve with vegetables and pour gravy on top.
Notes
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dd mushrooms or sweet potatoes for variation.
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Skim fat from the gravy for a lighter option.
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Store leftovers in fridge 4 days or freeze up to 3 months.
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Reheat with extra broth to prevent drying out.