Slow Cooker Pot Roast with Rich Brown Gravy

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Nothing says comfort food like a tender slow cooker pot roast with gravy. This recipe delivers fall-apart beef, buttery potatoes, and sweet carrots all simmered together in a rich brown sauce. Everything cooks low and slow in the crockpot, so the meat becomes fork-tender and the vegetables soak up incredible flavor. It’s the perfect make-ahead family dinner for busy days, Sunday suppers, or cozy cold-weather nights.

The gravy is built right in as the roast cooks. Beef broth, a touch of red wine, tomato paste, and tapioca pearls create a thick, glossy sauce that needs no extra work at the end. When you lift the lid, you’re greeted by a complete meal ready to ladle straight onto plates. Serve it with crusty bread or over mashed potatoes for an ultra-comforting dish everyone will love.

Ingredients

For the pot roast

  • 3–4 lb (1.3–1.8 kg) beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil (for searing, optional but recommended)

Vegetables

  • 4–5 medium carrots, peeled and cut into large chunks
  • 1 1/2 lb (680 g) baby potatoes or peeled potatoes cut into large pieces
  • 1 medium onion, sliced or quartered
  • 2 cloves garlic, smashed

Gravy mixture

  • 2 cups beef broth
  • 1/2 cup red wine (optional, for richness – use more broth if you skip it)
  • 2 tablespoons tomato paste
  • 2 tablespoons tapioca pearls (or quick-cooking tapioca)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or Italian seasoning

To finish

  • Fresh parsley, chopped (optional)
  • Extra salt and pepper to taste

Instructions

  1. Season the roast
    Pat the chuck roast dry with paper towels. Season all sides generously with salt, pepper, garlic powder, and onion powder. Let it sit at room temperature for about 15 minutes while you prep the vegetables.
  2. Sear for extra flavor (optional but worth it)
    Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. This step builds flavor and color in the final dish.
  3. Layer the vegetables in the slow cooker
    Place carrots, potatoes, onion, and smashed garlic cloves into the bottom of the slow cooker. These form a bed that keeps the meat lifted and infuses the veggies with all the juices.
  4. Mix the gravy base
    In a bowl or large measuring cup, whisk together beef broth, red wine (if using), tomato paste, tapioca pearls, Worcestershire sauce, and thyme. Pour this mixture evenly over the vegetables.
  5. Add the roast
    Set the seared chuck roast on top of the vegetables. Spoon some of the broth mixture over the meat.
  6. Cook low and slow
    Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork. Low and slow gives the best texture and deepest flavor.
  7. Adjust seasoning and shred
    Once cooked, taste the gravy and add more salt and pepper if needed. Use two forks to gently pull the roast into large chunks right in the slow cooker, or transfer it to a cutting board to slice.
  8. Serve with gravy
    Spoon vegetables and beef onto plates and ladle plenty of the thick brown gravy over the top. Sprinkle with fresh parsley for color and freshness.

Tips for the Best Slow Cooker Pot Roast

  • Use chuck roast for the most tender results. Lean cuts can turn dry in the slow cooker.
  • Don’t skip the browning step if you have time; it adds deep, savory flavor.
  • Tapioca pearls naturally thicken the cooking liquid into gravy—no extra roux or cornstarch needed.
  • Keep vegetable pieces fairly large so they don’t fall apart during long cooking.
  • If the gravy is thicker than you like, stir in a splash of broth at the end. If it’s too thin, leave the lid off for the last 20–30 minutes on HIGH.

Variations and Serving Ideas

  • Herb lovers: Add a bay leaf and a sprig of fresh rosemary or thyme to the pot.
  • Mushroom pot roast: Add 1–2 cups of sliced mushrooms on top of the vegetables.
  • No wine version: Replace the red wine with extra beef broth for an alcohol-free version.
  • Leftovers: Shred leftover beef and serve on toasted rolls with gravy as an open-faced sandwich, or spoon over egg noodles or mashed potatoes.

Storage

Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. Pot roast also freezes well for up to 2–3 months—freeze in portions with some gravy so the meat stays moist.

Keywords: slow cooker pot roast with gravy, crockpot pot roast, tender chuck roast recipe, beef roast with potatoes and carrots, easy slow cooker dinner, comfort food pot roast.

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