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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 #kathleenscravings #slowcookerroast #potroast #chuckroast #sundaydinner #slowcookerdinner #slowcookermeal #slowcooker #slowcookersunday

Best Slow Cooker Pot Roast


  • Prep Time: 30 minutes
  • Cook Time: 480 minutes
  • Total Time: 510 minutes
  • Yield: 8 servings 1x

Description

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


Scale

Ingredients

Vegetables

  • 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)

Roast

  • 4 lb beef chuck roast
  • salt and pepper
  • 1/4 cup all purpose flour (for coating roast)
  • 2 tablespoons canola oil

Homemade Gravy

  • 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

Instructions

Vegetables

  1. Prepare and chop the vegetables. Set aside

Roast

  1. 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
  2. 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.
  3. Transfer browned roast to slow cooker and top with the carrots, celery, onions, and garlic.

Homemade Gravy

  1. 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.
  2. Add the 1/3 cup of flour and red wine. Whisk until thick.
  3. 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

  1. Pour gravy into slow cooker over the roast and vegetables. Cook on low for 8 hours.
  2. 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.
  3. 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
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