PREP TIME: 15 mins | COOK TIME: 8 hrs | TOTAL TIME: 8 hrs 15 mins | SERVINGS: 5
Pot roast has been a huge part of my childhood. And this recipe put a couple of updates to the classic!
The pot roast is cooked in the slow cooker with gravy. This guarantee that the pot roast will not dry up and become tough. This slow cooker pot roast with gravy is an amazing one-pot meal that’s super savory. This melt-in-your-mouth pot roast with perfectly cooked veggies is always a huge hit! Serve this with salad or biscuit for a Sunday family meal that your family will always look forward to.
1 tbsp olive oil
1 tbsp butter
2 lbs. chuck roast
1 tbsp herb and garlic seasoning
½ sweet yellow onion, cut into ½-inch pieces
2 cloves garlic
16 ounces gold potatoes, halved or quartered if large
½ c. red wine
3 c. beef broth
¼ c. cornstarch
2 tbsp tomato paste
¼ c. tapioca pearls
8 ounces of baby carrots
How to make Slow Cooker Pot Roast with Gravy
Step 1: With herb and garlic seasoning, season the roast.
Step 2: In a skillet or multi-cooker, heat the olive oil and butter on medium-high heat. Once the butter has melted, add the roast and cook until both sides are browned.
Step 3: To the slow cooker, transfer the roast. Add the onion, garlic, carrots, and potatoes.
Step 4: Whisk the cornstarch with 1/4 c. water to make the slurry.
Step 5: Into the slow cooker, add the cornstarch slurry along with the rest of the ingredients. Stir well.
Step 6: Cover and set to cook for 8 to 10 hours on low until the roast is fork tender.
Cooking this recipe in a high setting is not recommended.
If desired, you can omit the wine or swap it with extra beef broth.
The step to brown before cooking is optional.
Calories: 547 kcal Carbohydrates: 34g Protein: 40g Fat: 26g Saturated Fat: 11g Cholesterol: 131mg Sodium: 802mg Potassium: 1334mg Fiber: 5g Sugar: 5g Vitamin A: 6495IU Vitamin C: 14.9mg Calcium: 140mg Iron: 9mg
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