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Slow Cooker Pot Roast with Rich Gravy Recipe

Slow Cooker Pot Roast with Rich Gravy Recipe

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Jump to Recipe· 4.6 from 126 reviews

If you’re craving that classic, melt-in-your-mouth comfort food, then you’re going to adore this Slow Cooker Pot Roast with Rich Gravy Recipe. I absolutely love how this turns out every time — the beef is unbelievably tender, the veggies soak up all those savory flavors, and the gravy? Oh, the gravy is what really steals the show! Stick with me here, because I’ll walk you through every step to make sure you nail it, even if slow cooking feels a little intimidating at first.

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Why You’ll Love This Recipe

  • Effortless Cooking: Just prep and let your slow cooker work its magic for hours.
  • Rich, Flavor-Packed Gravy: The homemade gravy takes this pot roast from good to unforgettable.
  • Tender Meat and Perfect Veggies: Potatoes and carrots come out perfectly cooked alongside the beef.
  • Family Favorite: My family goes crazy for this comforting, hearty meal every time.
A white oval plate holds two sections of food: on the left side is a pile of shredded dark brown meat covered with thick brown gravy and sprinkled with green herb bits, and on the right side are golden baby potatoes mixed with thick slices of bright orange carrots, both coated in a shiny sauce with small green herbs. The plate sits on a white marbled surface, and in the lower right corner, there is a blue and white striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

The ingredients in this Slow Cooker Pot Roast with Rich Gravy Recipe come together beautifully. You’ll want to pay attention to choosing a good cut of beef and quality broth because those are the foundations of outstanding flavor here. Bonus: most of these are pantry staples!

  • Seasoning Salt: I love using Lawry’s for its balanced, savory punch.
  • Garlic Powder: Adds gentle garlic flavor without overpowering the meat.
  • Italian Seasoning: A perfect blend of herbs to enhance the beef.
  • Onion Powder: For subtle sweetness and depth.
  • Pepper: Freshly ground gives a nice little kick.
  • Chuck or Blade Beef Roast: Go for 2½ pounds of a good quality cut for tender, shreddable meat.
  • Oil: Use a neutral oil with a high smoke point to sear the roast.
  • Onion: Finely chopped, it softens and builds flavor in the gravy.
  • Low-Sodium Beef Broth: Provides a rich base without becoming too salty.
  • Balsamic Vinegar: Adds a touch of acidity and complexity.
  • Tomato Paste: Boosts the savory, umami notes of the gravy.
  • Worcestershire Sauce: A little goes a long way for depth and tang.
  • Honey: Balances acidity with a subtle sweetness.
  • Cornstarch and Water: Used to thicken the gravy to just the right consistency.
  • Baby Potatoes: Halve large ones so they cook evenly and soak up flavors.
  • Carrots: Peeled and sliced, they become tender and slightly sweet.
  • Ketchup (Optional): Adds a little extra tang to the gravy if you want.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up with this Slow Cooker Pot Roast with Rich Gravy Recipe, making it my own depending on the occasion and what’s in the fridge. Feel free to tweak it and make it your signature dish!

  • Mushroom Lovers’ Twist: Adding sliced mushrooms in with the veggies takes the gravy’s earthiness up a notch—my husband swears by this version.
  • Low-Sodium Swap: Using low-sodium broth and skipping the seasoning salt works great if you want to control your salt intake without sacrificing flavor.
  • Vegetarian Version: Try swapping the beef for hearty mushrooms or seitan and use vegetable broth, then adjust the cooking time accordingly.
  • Spicy Kick: A pinch of cayenne or red pepper flakes in the seasoning blend gives your pot roast a subtle heat that surprises and delights.

How to Make Slow Cooker Pot Roast with Rich Gravy Recipe

Step 1: Season and Sear the Roast for Maximum Flavor

First things first—mix together your seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper in a small bowl, then rub the entire roast generously with this blend. This step is key because it creates the flavor base that you’ll really taste in every bite. After seasoning, heat a large skillet over high heat and add your oil. Sear the roast on all sides until it’s beautifully browned—this shouldn’t take more than a few minutes per side. Browning builds flavor and locks it in, and trust me, it makes a huge difference. Once seared, transfer the roast to your slow cooker.

Step 2: Build the Sauce – The Heart of the Gravy

In the same skillet, toss in the chopped onion. Cook it on medium heat until it softens and smells sweet—about 3 to 5 minutes. Then pour in the beef broth, balsamic vinegar, tomato paste, Worcestershire sauce, and honey. Whisk everything together, scraping the pan well to loosen those tasty browned bits leftover from searing. You’ll want to simmer this just a bit while you mix cornstarch with water in a small bowl. Add that slurry to the skillet and stir constantly for 2-3 minutes until the sauce thickens slightly—this is going to be your luscious gravy later.

Step 3: Assemble and Cook Low and Slow

Now place the halved baby potatoes and sliced carrots around the roast in your slow cooker. Pour the thickened sauce over everything. Cover with the lid and cook on the low setting for about 8 hours. This slow, gentle cooking is what makes the roast so tender it practically falls apart. The veggies also soak up the juices perfectly. If you prefer a shortcut, a high setting for 4 to 5 hours can work in a pinch, but I always recommend low and slow for best results.

Step 4: Finish and Serve

After cooking, carefully remove the roast and either shred it with forks or slice it as you prefer. If you want an extra pop of tang, stir ketchup into the gravy—it’s subtle but adds a nice fruity depth. Then serve the roast, potatoes, and carrots smothered in that incredibly rich gravy. Honestly, this finish is what has my family coming back for seconds every time.

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Pro Tips for Making Slow Cooker Pot Roast with Rich Gravy Recipe

  • Always Brown the Meat: This step adds deep flavor and a richer color to your gravy that you just can’t skip.
  • Don’t Skip Scraping the Skillet: Those browned bits stuck to the pan are flavor gold—use a wooden spoon to loosen them into your sauce.
  • Use Low and Slow Heat: It takes patience, but cooking on low for 8 hours ensures tender, juicy beef.
  • Add Veggies Later if Needed: If your potatoes tend to cook faster, add them halfway through to avoid mushy results.

How to Serve Slow Cooker Pot Roast with Rich Gravy Recipe

A white plate holds two main layers. The first layer is shredded brown cooked meat placed on the right side, with pieces showing a soft, fibrous texture. The second layer covers the left and top parts of the plate with small round golden yellow potatoes and thick slices of orange carrots mixed together. Over the meat, a silver spoon is pouring a thick brown gravy sauce that drips down onto the meat and vegetables. Small green herb bits are sprinkled over the meat. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle some freshly chopped parsley on top just before serving. It adds a pop of color and fresh brightness that balances the richness. If you’re feeling a little extra, a dollop of sour cream or a swirl of horseradish cream on the side is incredible for cutting through the richness of the gravy.

Side Dishes

This pot roast is a star all on its own, but if you want to round out the meal, I love serving it with buttery green beans or a simple crisp green salad. Soft dinner rolls or crusty bread are perfect for mopping up every last drop of that rich gravy.

Creative Ways to Present

For special occasions, I like to serve the roast carved thickly on a large platter, surrounded by the colorful veggies and drizzled again with extra gravy before bringing it to the table family-style. Adding roasted garlic cloves or fresh thyme sprigs elevates the presentation and aroma, making the meal feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I always cool leftover pot roast and veggies before transferring them to airtight containers. They keep beautifully in the fridge for up to 3-4 days. The flavors actually deepen after a day, so leftovers can taste even better!

Freezing

This recipe freezes wonderfully. Just portion the meat, veggies, and gravy in freezer-safe containers and label with the date. I’ve found it keeps well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen the gravy and refresh the texture. Microwave works too, just be sure to cover it and stir halfway through for even warming.

FAQs

  1. Can I use a different cut of beef for this slow cooker pot roast?

    Absolutely! Chuck or blade roast is preferred because it becomes tender when slow-cooked, but you can also use brisket or bottom round. Just know that leaner cuts might not get as tender and flavorful, so adjust cooking times accordingly.

  2. How do I make the gravy thicker if it’s too thin?

    If your gravy isn’t thick enough after cooking, you can mix an additional tablespoon of cornstarch with cold water and whisk it into the hot liquid on the stove over medium heat until it thickens up. Don’t forget to stir constantly to avoid lumps!

  3. Can I prepare this recipe in advance?

    Definitely! You can season and sear the roast the day before and keep it covered in the fridge. Assemble everything in the slow cooker the next day for a quick start to your meal prep.

  4. Do I need to add ketchup to the gravy?

    Ketchup is optional. It adds a subtle tang and sweetness that some people love, but the gravy is delicious on its own. Try it both ways to see what you prefer!

Final Thoughts

This Slow Cooker Pot Roast with Rich Gravy Recipe has become one of my go-to dishes because it combines comfort, flavor, and ease all in one pot. I love how every forkful feels like a warm hug — and it’s great for busy days when you want a hearty meal without standing over the stove. I hope you give it a try and find it as comforting and delicious as my family and I do. Once you master this recipe, it might just become your slow cooker’s new best friend!

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Slow Cooker Pot Roast with Rich Gravy Recipe

Slow Cooker Pot Roast with Rich Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 126 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 15 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Pot Roast is a comforting, flavorful meal featuring a tender, juicy beef roast slow-cooked to perfection with baby potatoes and carrots. The homemade rich gravy made with balsamic vinegar, tomato paste, Worcestershire sauce, and a touch of honey adds incredible depth and enhances the savory taste. Ideal for a cozy family dinner, this pot roast yields melt-in-your-mouth meat and perfectly cooked vegetables with minimal hands-on time.

Ingredients

Units Scale

Seasoning Rub

  • 1 1/2 teaspoons seasoning salt (Lawry’s recommended)
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper

Main Ingredients

  • 2 1/2 pounds chuck or blade beef roast (1.2 kg)
  • 2 tablespoons oil
  • 1/2 medium onion, finely chopped
  • 1 1/2 cups low-sodium beef broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey

Gravy Thickener

  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons water

Vegetables

  • 1 1/2 pounds baby potatoes (halved if large)
  • 2 large carrots (peeled and cut into 1-inch slices)

Optional

  • 2 tablespoons ketchup (for stirring into gravy)

Instructions

  1. Prepare the Seasoning Rub: In a small bowl, combine the seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Thoroughly rub this mixture all over the beef roast to evenly coat it with flavor.
  2. Sear the Roast: Heat a large skillet over high heat and add oil. Quickly sear the roast on all sides until browned to lock in juices and enhance flavor. Transfer the seared roast to a 4- to 6-quart slow cooker.
  3. Sauté Onions & Prepare Sauce: Using the same skillet, reduce heat to medium and cook the chopped onion until softened and translucent. Add beef broth, balsamic vinegar, tomato paste, Worcestershire sauce, and honey to the skillet and stir to combine.
  4. Thicken Sauce: In a small bowl, whisk together cornstarch and water until smooth. Add this mixture to the skillet sauce. Cook and stir over medium heat for 2 to 3 minutes, scraping up any browned bits from the skillet bottom, until the sauce thickens slightly.
  5. Arrange Vegetables and Add Sauce: Place the baby potatoes and sliced carrots around the roast inside the slow cooker. Pour the prepared sauce from the skillet evenly over the roast and vegetables.
  6. Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, or until the roast is tender enough to shred easily and the potatoes are cooked through.
  7. Serve: Remove the roast and slice or shred it as preferred. Optionally stir ketchup into the gravy for added flavor. Serve the pot roast and vegetables hot with the savory gravy spooned over top.

Notes

  • This recipe produces a rich, flavorful gravy that pairs perfectly with the tender vegetables and beef.
  • The slow cooking method ensures melt-in-your-mouth roast and perfectly cooked potatoes and carrots.
  • Use a chuck or blade roast for best results as they become tender and juicy after long cooking.
  • Searing the roast before slow cooking seals in flavor and adds a beautiful browned crust.
  • Adjust seasoning salt and pepper to taste depending on preference.
  • Ketchup in the gravy is optional but adds a subtle sweetness and tang.

Nutrition

  • Serving Size: 1 serving
  • Calories: 536 kcal
  • Sugar: 7 g
  • Sodium: 935 mg
  • Fat: 27 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 41 g
  • Cholesterol: 138 mg

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