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Slow Cooker Pot Roast with Vegetables and Gravy Recipe

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3.9 from 15 reviews

  • Author: Eliza
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Description

This Slow Cooker Pot Roast recipe delivers tender, flavorful beef chuck roast cooked low and slow with aromatic onions, garlic, thyme, baby potatoes, and carrots. The roast is first seared for extra flavor, then slow-cooked until perfectly tender. An optional homemade cornstarch gravy made from the slow cooker juices adds richness to this hearty, comforting meal.

Ingredients

Main Ingredients

  • 2 teaspoons olive oil or avocado oil
  • 2 ½- to 3-lb beef chuck roast
  • 1 large yellow onion, cut into ½-inch thick slices
  • 1 teaspoon fine salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 6-7 garlic cloves, minced
  • 24 ounces baby yellow potatoes (cut any larger ones in half)
  • 1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots)
  • 2 cups low-sodium beef broth (may use chicken broth)

Optional Ingredients for Gravy

  • 2 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Sear the Roast: In a large heavy skillet over medium-high heat, add the oil and swirl to coat the bottom. Once hot, place the beef chuck roast in the skillet and sear for 3-4 minutes on each side to develop a brown crust and deepen the flavor.
  2. Layer Onions and Season Roast: Place the sliced onions evenly in the bottom of the slow cooker. Set the seared roast on top of the onions. Sprinkle 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and the minced garlic over the top and sides of the roast, rubbing the seasonings in gently.
  3. Add Vegetables and Broth: Arrange the baby yellow potatoes and peeled carrots around the roast inside the slow cooker. Pour 2 cups of low-sodium beef broth over the vegetables to provide moisture and create a flavorful cooking liquid.
  4. Cook the Roast: Cover the slow cooker with its lid. Cook on low for 8-10 hours or on high for 6-7 hours until the meat is tender and falls apart easily.
  5. Shred the Meat: Carefully remove the roast from the slow cooker onto a large platter or cutting board. Use two forks to shred the meat into bite-sized pieces. Serve the shredded beef alongside the cooked onions, potatoes, and carrots.
  6. Prepare Optional Gravy - Extract Liquid: Pour about 1 ½ cups of the cooking liquid from the slow cooker into a small saucepan, heating it over medium-high heat.
  7. Make Cornstarch Slurry: In a small bowl, mix 3 tablespoons water with 2 tablespoons cornstarch until a smooth, milky slurry forms.
  8. Thicken the Gravy: Gradually whisk the slurry into the simmering liquid. Bring the mixture to a boil, then reduce heat to maintain a simmer. Continue whisking until the gravy thickens, about 2-3 minutes.
  9. Season and Serve Gravy: Remove the gravy from heat and adjust seasoning with salt and pepper to taste. Serve the warm gravy poured over the shredded beef and vegetables for extra flavor and moisture.

Notes

  • Searing the roast before slow cooking helps develop deeper flavor and color.
  • You can substitute chicken broth if beef broth is unavailable.
  • For larger potatoes, cut them to ensure even cooking with the carrots.
  • The gravy step is optional but highly recommended for added richness.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use low-sodium broth to better control the saltiness of the final dish.
  • Prep Time: 15 minutes
  • Cook Time: 6-10 hours (depending on slow cooker setting)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipekind.com/slow-cooker-pot-roast-with-vegetables-and-gravy-recipe/