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Fork-Tender Slow Cooker Pot Roast with Rich Gravy

Two pieces of tender slow cooker pot roast smothered in rich brown gravy with carrots and potatoes.
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Make a classic, comforting pot roast in your slow cooker. This set-and-forget chuck roast recipe yields tender meat and a flavorful gravy, perfect for easy family dinners.

Ingredients

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  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 large onion, quartered
  • 4 carrots, cut into 2-inch pieces
  • 3 celery stalks, cut into 2-inch pieces
  • 1 lb small potatoes, halved
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour (for gravy)
  • 1/4 cup cold water (for gravy)

Instructions

  1. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, and dried thyme and rosemary.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until well-browned, about 2-3 minutes per side. This step adds deep flavor.
  3. Place the seared roast in the bottom of your slow cooker.
  4. Arrange the onion quarters, carrots, celery, and potatoes around the roast.
  5. Pour the beef broth and Worcestershire sauce over the roast and vegetables.
  6. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender.
  7. Carefully remove the roast and vegetables from the slow cooker and set them aside, keeping them warm.
  8. To make the gravy, skim any excess fat from the liquid remaining in the slow cooker.
  9. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  10. Stir the slurry into the liquid in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, stirring occasionally, until the gravy thickens.
  11. Shred or slice the roast and serve immediately with the vegetables and gravy.

Notes

  • For best results, sear the roast before placing it in the slow cooker.
  • You can prepare this meal the day before. Store the roast, vegetables, and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • If you prefer a thicker gravy, use 3 tablespoons of flour instead of 2.

Nutrition

Find it online: https://cookingbycarla.com/slow-cooker-pot-roast-recipe/