Slow Cooker Pot Roast with Gravy
Slow Cooker Pot Roast with Gravy
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and quartered
- 2 celery stalks, cut into 1-inch pieces
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For the Gravy
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 2 min00
- 2
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned roast in the skillet and sear for 2-3 minutes per side, until deeply browned. This step adds a lot of flavor.
⏱️ 8 min00
- 3
Transfer the seared roast to the slow cooker insert.
⏱️ 1 min00
- 4
Arrange the chopped yellow onion, carrots, Yukon Gold potatoes, and celery around the roast in the slow cooker.
⏱️ 2 min00
- 5
Add the minced garlic to the same skillet used for searing (no need to clean it). Sauté for about 30 seconds until fragrant.
⏱️ 1 min00
- 6
Pour the beef broth and Worcestershire sauce into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazes the pan and incorporates all the rich flavors.
⏱️ 2 min00
- 7
Pour the hot broth mixture over the roast and vegetables in the slow cooker.
⏱️ 1 min00
- 8
Add the dried thyme and bay leaves to the slow cooker.
⏱️ 1 min00
- 9
Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours, until the meat is fork-tender and easily shreds.
⏱️ 480 min00
- 10
Carefully remove the cooked pot roast and vegetables from the slow cooker and transfer them to a large serving platter. Tent loosely with aluminum foil to keep warm. Discard the bay leaves.
⏱️ 3 min00
- 11
Skim any excess fat from the cooking liquid remaining in the slow cooker. You can use a spoon or a fat separator for this.
⏱️ 2 min00
- 12
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.
⏱️ 1 min00
- 13
Turn the slow cooker to the HIGH setting (if your slow cooker has a 'sauté' or 'boil' function, use that; otherwise, transfer the liquid to a saucepan on the stovetop). Slowly whisk the cornstarch slurry into the hot liquid in the slow cooker.
⏱️ 1 min00
- 14
Cook, stirring frequently, until the gravy thickens to your desired consistency, usually about 5-10 minutes.
⏱️ 7 min00
- 15
Serve the tender pot roast and vegetables with the rich, homemade gravy poured generously over top. Enjoy!
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Pot Roast with Gravy
Ingredients
For the Pot Roast
- 3 pounds chuck roast, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and quartered
- 2 celery stalks, cut into 1-inch pieces
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For the Gravy
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- 1
Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 2 min00 - 2
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned roast in the skillet and sear for 2-3 minutes per side, until deeply browned. This step adds a lot of flavor.
⏱️ 8 min00 - 3
Transfer the seared roast to the slow cooker insert.
⏱️ 1 min00 - 4
Arrange the chopped yellow onion, carrots, Yukon Gold potatoes, and celery around the roast in the slow cooker.
⏱️ 2 min00 - 5
Add the minced garlic to the same skillet used for searing (no need to clean it). Sauté for about 30 seconds until fragrant.
⏱️ 1 min00 - 6
Pour the beef broth and Worcestershire sauce into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazes the pan and incorporates all the rich flavors.
⏱️ 2 min00 - 7
Pour the hot broth mixture over the roast and vegetables in the slow cooker.
⏱️ 1 min00 - 8
Add the dried thyme and bay leaves to the slow cooker.
⏱️ 1 min00 - 9
Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours, until the meat is fork-tender and easily shreds.
⏱️ 480 min00 - 10
Carefully remove the cooked pot roast and vegetables from the slow cooker and transfer them to a large serving platter. Tent loosely with aluminum foil to keep warm. Discard the bay leaves.
⏱️ 3 min00 - 11
Skim any excess fat from the cooking liquid remaining in the slow cooker. You can use a spoon or a fat separator for this.
⏱️ 2 min00 - 12
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.
⏱️ 1 min00 - 13
Turn the slow cooker to the HIGH setting (if your slow cooker has a 'sauté' or 'boil' function, use that; otherwise, transfer the liquid to a saucepan on the stovetop). Slowly whisk the cornstarch slurry into the hot liquid in the slow cooker.
⏱️ 1 min00 - 14
Cook, stirring frequently, until the gravy thickens to your desired consistency, usually about 5-10 minutes.
⏱️ 7 min00 - 15
Serve the tender pot roast and vegetables with the rich, homemade gravy poured generously over top. Enjoy!
⏱️ 1 min00