beef pot roast with gravy in a slow cooker

This Slow Cooker Beef Pot Roast with Gravy is a hearty meal featuring tender meat and flavorful vegetables, cooked slowly for rich flavors. It's easy to prepare and yields generous servings, making it perfect for family dinners.

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Prep Time 25

Cook Time 9

Total Time 9 25

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1350 g boneless beef chuck roast

Vegetables

680 g baby Yukon Gold potatoes halved if large
4 large carrots peeled and cut into thick chunks
1 large yellow onion cut into thick wedges

Flavoring

4 cloves garlic minced

Liquids

480 ml low sodium beef broth

Flavoring

30 ml Worcestershire sauce
30 ml tomato paste

Fat

30 ml olive oil
30 ml unsalted butter

Seasoning

10 g kosher salt
5 g freshly ground black pepper
3 g garlic powder
3 g onion powder
1.5 g dried thyme
1.5 g dried rosemary
3 g smoked paprika

Gravy Preparation

30 ml cornstarch
30 ml cold water

Garnish

2 sprigs fresh thyme optional
30 g fresh parsley finely chopped for garnish

Equipment

Slow cooker Essential for slow cooking the roast.
Skillet Necessary for searing the beef before adding it to the slow cooker.
Measuring Cups and Spoons For precise measurement of ingredients.
Cutting Board and Knife For preparing vegetables and slicing the roast.

Method

Preparation

Remove the beef chuck roast from the refrigerator about 20 minutes before cooking.
Pat the beef dry thoroughly with paper towels and season with salt, pepper, garlic powder, onion powder, and smoked paprika.

Searing

Heat olive oil in a skillet and sear the roast on all sides for 3 to 4 minutes per side.

Sautéing

Add butter and garlic to the skillet, followed by tomato paste. Sauté until fragrant, about 30 seconds then 1 additional minute.

Slow Cooking

Layer carrots, potatoes, and onion in the bottom of the slow cooker. Place the seared beef on top, followed by pouring in the gravy mixture.
Cover and cook on low for 8 to 9 hours until the beef is fork-tender.

Serving

Transfer roast and vegetables to a platter, and prepare gravy in the skillet.

Resting

Allow the roast to rest for 5 minutes before slicing.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers gently with a little extra beef broth to keep the meat moist and tender.