Slow Cooker Pot Roast with Gravy
This Slow Cooker Pot Roast with Gravy is the ultimate comfort-food dinner. A beef chuck roast is slowly cooked with onions, garlic, carrots, and potatoes until incredibly tender, then finished with a rich, savory gravy made from the flavorful cooking juices.
Ingredients
For the Pot Roast
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 1½ pounds baby potatoes, halved
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 bay leaves
For the Gravy
- 3 tablespoons cornstarch
- ¼ cup cold water
- ½ teaspoon black pepper, or to taste
- Salt, if needed
Optional
- 1 cup sliced mushrooms
- Fresh parsley, for garnish
Directions
1. Prepare the Roast
Remove the chuck roast from the refrigerator about 20–30 minutes before cooking.
Pat it thoroughly dry with paper towels.
In a small bowl, combine the salt, black pepper, garlic powder, paprika, onion powder, thyme, and rosemary.
Rub the seasoning mixture generously over every side of the roast.
2. Sear the Beef
Heat the olive oil in a large skillet over medium-high heat.
Once hot, carefully place the roast in the skillet.
Sear for approximately 3–4 minutes per side, including the edges, until deeply browned.
This step isn’t required, but it adds a much richer flavor to the finished pot roast and gravy.
Transfer the browned roast to the slow cooker.
3. Prepare the Slow Cooker
Place the sliced onions and minced garlic in the bottom of the slow cooker.
Arrange the carrots and potatoes around the onions.
If using mushrooms, add them at this stage as well.
Place the seared roast on top of the vegetables.
4. Make the Cooking Liquid
In a bowl, whisk together:
- Beef broth
- Worcestershire sauce
- Tomato paste
Whisk until the tomato paste is fully incorporated.
Pour the mixture around the roast.
Try not to pour too much directly over the top so the seasoning remains on the beef.
Add the bay leaves.
5. Slow Cook
Cover the slow cooker with the lid.
Cook on:
- LOW: 8–9 hours
- HIGH: 4–5 hours
LOW is recommended because the longer, gentler cooking time allows the chuck roast to become exceptionally tender.
The roast is ready when it can be easily pulled apart with a fork.
Avoid repeatedly lifting the lid during cooking because this releases heat and can increase the cooking time.
6. Check the Vegetables
About an hour before the roast is finished, check the potatoes and carrots.
If your vegetables are cut very small and become tender earlier than the beef, you can carefully remove them and return them to the slow cooker shortly before serving.
Larger chunks generally hold up better during the long cooking time.
7. Remove the Roast
Once the beef is fork-tender, carefully transfer the roast to a large plate or cutting board.
Cover it loosely with foil and let it rest for 10–15 minutes.
Remove the bay leaves from the cooking liquid.
8. Make the Gravy
Pour approximately 2 cups of the cooking liquid into a saucepan.
If there is a significant amount of fat floating on top, skim some of it off first.
In a small bowl, whisk together:
- 3 tablespoons cornstarch
- ¼ cup cold water
Mix until completely smooth.
Place the saucepan with the cooking liquid over medium heat.
Slowly whisk in the cornstarch mixture.
Continue cooking and whisking for approximately 3–5 minutes, until the gravy thickens.
If the gravy becomes too thick, add a little beef broth.
Taste and adjust the salt and pepper as needed.
9. Slice or Shred the Beef
For traditional pot roast, gently pull the meat apart into large pieces with two forks.
If the roast is firm enough to slice cleanly, you can cut it into thick slices instead.
Discard any large pieces of fat or connective tissue.
10. Serve
Arrange the tender beef on a large serving platter.
Surround it with the cooked potatoes and carrots.
Pour plenty of the homemade gravy over the roast and vegetables.
Finish with fresh chopped parsley.
Serve immediately while everything is hot.
Tips for the Best Pot Roast
Use chuck roast
Beef chuck roast is ideal because it contains enough fat and connective tissue to become tender and flavorful during slow cooking.
Don’t skip the searing
Searing creates a browned crust and adds deeper flavor to the cooking juices.
Keep the vegetables large
Large chunks of carrots and potatoes are less likely to become mushy during the long cooking time.
Don’t add too much liquid
The slow cooker retains moisture, and the vegetables and beef release additional liquid. The broth should generally come partway up the roast rather than completely cover it.
Make the gravy from the cooking juices
The liquid left in the slow cooker contains the beef, onion, garlic, and herb flavors, making it much more flavorful than plain gravy.
Delicious Variations
Mushroom Pot Roast
Add 1–2 cups sliced mushrooms with the vegetables.
Onion Gravy Pot Roast
Add an extra sliced onion and use 1 packet of onion soup mix in place of some of the seasoning.
Garlic Herb Pot Roast
Add extra garlic along with fresh rosemary and thyme.
Spicy Pot Roast
Add a little crushed red pepper or smoked paprika to the seasoning.
Serving Suggestions
Serve your pot roast with:
- Creamy mashed potatoes
- Buttered green beans
- Steamed broccoli
- Dinner rolls
- Corn
- Roasted vegetables
- Fresh garden salad
For an especially comforting meal, serve the tender beef over mashed potatoes and spoon the rich gravy generously over everything.
Storage
Store leftover beef, vegetables, and gravy in airtight containers in the refrigerator for 3–4 days.
To reheat, place the beef and gravy in a covered skillet over low heat until warmed through. Add a splash of beef broth if the gravy has thickened too much.
You can also freeze the cooked beef and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.