The Best Slow Cooker Pot Roast with an easy, but delicious homemade gravy. Turn a chuck roast into a comforting, Sunday dinner. Taking the extra five minutes to make a homemade gravy takes this from an average pot roast to the best slow cooker pot roast. Serve with your favorite side (I recommend mashed potatoes) for a meal that will impress family or guests.
How to make this Slow Cooker Pot Roast with Homemade Gravy
- First, chop up the vegetables and prep the other ingredients. Set aside.
- Heat a large cast iron skillet or dutch oven on medium-high heat. Coat the chuck roast with salt, pepper, and flour and brown in the hot pan. Add roast to your slow cooker and top with the chopped vegetables.
- In the same pan, make the delicious homemade gravy. Start by cooking tomato paste. Then stir in red wine and flour. Finish by adding beef broth, bay leaves, thyme, and salt & pepper. Simmer and whisk until smooth and thickened.
- Pour gravy into the slow cooker and cook on low for 8 hours.
- Your home will smell AMAZING as this cooks and at the end of the day you’ll have a perfect comforting meal perfect for family or guests!
Browning the chuck roast is such an important step! Browning really helps amp up the flavor. And the bonus is that the browned bits left in the skillet from browning get used in the gravy. MAX flavor. The homemade gravy may seem like an extra step compared to a simple dump and cook slow cooker meal. But the gravy is what takes this from an average pot roast to the the ULTIMATE pot roast.
Serve the roast, vegetables and gravy with your favorite side. In my opinion, mashed potatoes are a no-brainer. Pouring the gravy over the potatoes makes this the most comforting meal. When the roast is almost done cooking, I like to make Instant Pot Mashed Potatoes to keep this meal super simple.
The Best Slow Cooker Pot Roast with an easy, but delicious homemade gravy. Turn a chuck roast into a comforting, Sunday dinner. Recipe at KathleensCravings.com
- 5 medium carrots (peeled or scrubbed and cut into 2-inch pieces)
- 4 stalks celery (scrubbed, ends discarded and cut into 2-inch pieces)
- 1 large yellow or white onion (cut into 1/2 inch wedges)
- 3 cloves garlic (mashed)
- 4 lb beef chuck roast
- salt and pepper
- 1/4 cup all purpose flour (for coating roast)
- 2 tablespoons canola oil
- 1 tablespoon canola oil
- 3 tablespoons tomato paste
- 1/3 cup all purpose flour
- 1 cup red wine
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/4 cup chopped parsley leaves
- Prepare and chop the vegetables. Set aside
- Pat the chuck roast dry with paper towels. Sprinkle with 2-3 teaspoons of salt and 1-2 teaspoons of pepper. Coat roast on all sides in the flour and shake off the excess
- Heat the 2 tablespoons of canola oil in a large cast iron skillet or dutch oven over medium-high heat. When oil and pan is hot, brown the roast on all sides. About 10 minutes total.
- Transfer browned roast to slow cooker and top with the carrots, celery, onions, and garlic.
- To the same skillet or dutch oven over medium-high heat, add the 1 tablespoon of oil. Add the tomato paste, stirring and cooking until dark red. About 1 minute.
- Add the 1/3 cup of flour and red wine. Whisk until thick.
- Add beef broth, bay leaves, 1/2 teaspoon of salt, and a generous pinch of pepper. Bring to a simmer while whisking until it is smooth and thickens slightly. About 3-5 minutes.
Cook the Roast
- Pour gravy into slow cooker over the roast and vegetables. Cook on low for 8 hours.
- Remove the roast and let rest. Remove thyme and bay leaves, discard. Use a slotted spoon to separate the vegetables into a bowl. Toss the vegetables with the fresh parsley and season with salt and pepper, if needed.
- Slice the roast against the grain. Serve on a platter with the bowl of vegetables and the gravy on the side.
- Category: Main Dish, Slow Cooker
- Cuisine: American