When it comes to warm, comforting meals, it’s hard to beat a tender pot roast that practically falls apart on your fork. For many people, Sundays meant the cozy smell of beef cooking all day with potatoes, onions, and carrots—simple ingredients that turned into a memorable family dinner. It’s the kind of food that fills your stomach and feels like a hug from the inside.
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This slow cooker recipe brings you all those familiar flavors without a lot of work. A simple chuck roast becomes incredibly soft and juicy while the cooking liquid transforms into a savory, silky gravy. Whether you’re feeding the family or having guests over, this dish is a guaranteed comfort classic with very little effort.
Slow Cooker Pot Roast With Gravy
Ingredients
| INGREDIENT | AMOUNT | NOTES |
|---|---|---|
| Chuck roast (or beef shoulder) | 3–4 lb (1.4–1.8 kg) | Main meat |
| Vegetable or olive oil | 2 tbsp | For browning |
| Salt | 1 tsp | Seasoning |
| Black pepper | ½ tsp | Seasoning |
| Garlic powder | 1 tsp | Flavor |
| Onion powder | 1 tsp | Flavor |
| Thyme | 1 tsp dried or 2 fresh sprigs | Herb |
| Rosemary | 1 tsp dried or 2 fresh sprigs | Herb |
| Onion | 1 large, sliced | Aroma and sweetness |
| Carrots | 4, cut into chunks | Traditional veggie |
| Potatoes | 3–4, chopped into chunks | Hearty addition |
| Beef broth | 3 cups | Cooking liquid |
| Worcestershire sauce | 2 tbsp | Flavor enhancer |
| Tomato paste | 2 tbsp (optional) | Adds richness |
| Cornstarch | 2 tbsp | To thicken gravy |
| Cold water | 2 tbsp | For slurry |
Instructions
- Season and Brown (optional but ideal):
Dry the meat with paper towels, sprinkle with salt and pepper, and sear it in hot oil until nicely browned. - Prepare Vegetables:
Add potatoes, carrots, and sliced onions to the bottom of the slow cooker. - Add Meat and Seasonings:
Place the roast on top of the vegetables. Sprinkle on garlic powder, thyme, and rosemary. - Add Liquid:
Mix beef broth, Worcestershire sauce, and tomato paste (if using), then pour over the roast. - Slow Cook:
Cover and cook for 8–10 hours on Low or 5–6 hours on High, until the roast is fork-tender. - Make the Gravy:
Remove the roast and vegetables. Pour the cooking liquid into a pot, bring to a light boil, and stir in a cornstarch slurry (cornstarch mixed with cold water) until the sauce thickens. - Serve:
Slice or gently shred the beef, spoon the gravy over top, and serve with the cooked vegetables.
