Best Slow Cooker Pot Roast
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
Servings Prep Time
8servings 30minutes
Cook Time
8hours
Servings Prep Time
8servings 30minutes
Cook Time
8hours
Ingredients
Vegetables
  • 5medium carrotspeeled or scrubbed and cut into 2-inch pieces
  • 4stalks celeryscrubbed, ends discarded and cut into 2-inch pieces
  • 1large yellow or white onioncut into 1/2 inch wedges
  • 3cloves garlicmashed
Roast
  • 4lb beef chuck roast
  • salt and pepper
  • 1/4cup all purpose flourfor coating roast
  • 2tablespoons canola oil
Homemade Gravy
  • 1tablespoon canola oil
  • 3tablespoons tomato paste
  • 1/3cup all purpose flour
  • 1cup red wine
  • 3cups low-sodium beef broth
  • 3 bay leaves
  • 2sprigs fresh thyme
  • 1/4cup 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.