Hearty Slow Cooker Pot Roast with Gravy
This Hearty Slow Cooker Pot Roast with Gravy is a comforting, flavorful dish perfect for cozy family dinners. Tender beef, slow-cooked with vegetables and aromatic herbs, creates a melt-in-your-mouth meal, complemented by rich, savory gravy. Ideal for busy days, it’s easy to prepare and deeply satisfying.
Why You’ll Love This Recipe
This slow cooker pot roast is a game-changer for anyone craving a wholesome, home-cooked meal without the fuss. The beauty lies in its simplicity—just toss the ingredients into your slow cooker, set it, and forget it until dinnertime. The beef chuck roast becomes incredibly tender, infused with the robust flavors of garlic, thyme, and rosemary, while the vegetables soak up the savory juices. The rich, velvety gravy ties everything together, making every bite a comforting delight. Perfect for Sunday dinners or meal prepping, this recipe delivers restaurant-quality flavor with minimal effort. It’s a crowd-pleaser that warms the heart and soul, leaving everyone at the table asking for seconds.
Recipe Tips and Tricks
- Sear for Flavor: Browning the roast before slow cooking enhances the flavor through caramelization. Use a hot skillet for a nice crust.
- Layer Wisely: Place heartier vegetables like potatoes and carrots at the bottom of the slow cooker to ensure even cooking.
- Gravy Perfection: Strain the cooking liquid before making the gravy to remove any bits for a smoother texture.
- Low and Slow: Cooking on low for 8 hours yields the most tender results compared to high for 4-5 hours.
- Rest Before Slicing: Let the roast rest for 10 minutes before slicing to retain juices and ensure tenderness.
Hearty Slow Cooker Pot Roast with Gravy
Tender slow cooker pot roast with hearty vegetables and rich gravy, perfect for cozy, fuss-free family dinners.
Ingredients
- 3 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and quartered
- 4 cloves garlic, minced
- 1 cup dry red wine (optional)
- 2 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and pepper to taste
Instructions
- Season the Roast: Pat the beef chuck roast dry with paper towels. Generously season all sides with salt and pepper for maximum flavor.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until golden brown.
- Prep the Slow Cooker: Place chopped onions, carrots, and potatoes at the bottom of the slow cooker to create a flavorful base.
- Add the Roast: Transfer the seared roast on top of the vegetables, ensuring it sits snugly in the center.
- Add Liquids and Herbs: Pour in the red wine (if using) and beef broth. Add minced garlic, rosemary, and thyme sprigs for aromatic depth.
- Cook Low and Slow: Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is fork-tender.
- Remove and Rest: Carefully remove the roast and vegetables to a platter. Let the roast rest for 10 minutes before slicing.
- Make the Gravy: Strain the cooking liquid into a saucepan. Mix cornstarch and cold water, then whisk into the liquid. Simmer until thickened.
- Slice and Serve: Slice the roast against the grain and serve with vegetables, drizzled with warm, savory gravy.
- Enjoy the Comfort: Gather your loved ones, serve this hearty dish, and savor the cozy, home-cooked goodness!
Notes
- For a thicker gravy, adjust cornstarch as needed, but add gradually to avoid clumps.
- If the roast is larger than 4 lbs, increase cooking time by 30-60 minutes.
- Use a meat thermometer to ensure the internal temperature reaches 190°F for optimal tenderness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 754Total Fat 40gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 22gCholesterol 188mgSodium 418mgCarbohydrates 33gFiber 4gSugar 4gProtein 60g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast: A well-marbled cut is ideal for slow cooking, as the fat melts, creating a juicy, tender roast.
- Vegetables: Carrots, potatoes, and onions add sweetness and texture. Choose firm, fresh vegetables for the best results.
- Beef Broth: Opt for low-sodium broth to control saltiness and enhance the natural flavors of the dish.
- Red Wine: A dry red wine like Cabernet Sauvignon adds depth; substitute with additional broth if avoiding alcohol.
- Cornstarch: Used to thicken the gravy, ensuring a silky consistency. Whisk thoroughly to avoid lumps.
- Herbs: Fresh rosemary and thyme elevate the dish, but dried herbs work well in a pinch.
Variations and Substitutions
For a twist, swap the beef chuck roast for a brisket or rump roast, though cooking times may vary slightly. If you’re avoiding red wine, use pomegranate juice or extra beef broth for a similar depth of flavor. For a gluten-free option, replace the cornstarch with arrowroot powder or a gluten-free flour blend for the gravy. Add parsnips or turnips instead of potatoes for a lower-carb version, or include mushrooms for an earthy flavor boost. For a spicier kick, incorporate a pinch of red pepper flakes or a splash of Worcestershire sauce. You can also experiment with herbs like sage or bay leaves for a unique aromatic profile.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Freezer: Freeze the pot roast and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a slow cooker or oven at 325°F to maintain tenderness, adding a splash of broth if needed.
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