Description
Slow Cooker Pot Roast with Gravy is the quintessential comfort food that envelops you in warmth and satisfaction. This hearty dish features a tender chuck roast slow-cooked alongside vibrant vegetables, all bathed in a rich, savory gravy. Perfect for chilly evenings or family gatherings, this recipe combines minimal prep time with maximum flavor, making it a beloved staple in any home.
Ingredients
Scale
- 3–4 lbs chuck roast
- 4 large carrots, cut into chunks
- 1.5 lbs Yukon Gold or red potatoes, quartered
- 2 medium yellow onions, diced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp cornstarch (for thickening)
Instructions
- Gather all ingredients and chop vegetables.
- Season the chuck roast generously with salt and pepper.
- (Optional) Sear the roast in a skillet over medium-high heat for about 3 minutes on each side.
- Layer onions at the bottom of the slow cooker, followed by potatoes and carrots. Place the roast on top.
- In a bowl, combine beef broth, Worcestershire sauce, and garlic; pour over the roast.
- Cover and cook on low for 8 hours or high for 4 hours until meat is fork-tender.
- Remove roast; thicken gravy by mixing cornstarch with cold water and stirring it into the cooking liquid until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: - For added flavor, substitute carrots with parsnips or include crushed red pepper flakes for some heat.- Store leftovers in an airtight container for up to three days; reheat gently with a splash of broth.