Slow Cooker Pot Roast with Rich Gravy and Vegetables Recipe

Introduction

This Slow Cooker Pot Roast is the ultimate comfort food, perfect for a cozy Sunday dinner. The beef becomes tender enough to fall apart, and the rich gravy brings everything together in a delicious, hearty meal.

Ingredients

• 3 lb chuck roast
• 4 medium potatoes, peeled and quartered
• 4 large carrots, peeled and cut into chunks
• 1 large onion, sliced
• 2 cups beef broth
• 1 cup red wine
• 2 teaspoons dried herbs (such as thyme, rosemary, or a blend)

Instructions

1. Step 1: Heat a large skillet over medium-high heat and sear the chuck roast on all sides until browned, about 4-5 minutes per side.
2. Step 2: Place the seared roast into the slow cooker. Layer the potatoes, carrots, and onions on top and around the meat.
3. Step 3: Pour the beef broth and red wine over the roast and vegetables. Sprinkle the dried herbs evenly over everything.
4. Step 4: Cover and cook on low for 8 hours, or until the meat is very tender and shreds easily with a fork.
5. Step 5: Remove the roast from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker to soak in the flavorful gravy before serving.

Tips & Variations

• For extra flavor, add a couple of garlic cloves when layering the vegetables.
• You can substitute red wine with additional beef broth if preferred.
• Adding a splash of Worcestershire sauce to the liquids can deepen the gravy’s richness.
• Try using different root vegetables like parsnips or turnips for variety.

Storage

Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of broth if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tough cuts like brisket or bottom round can also work well for slow cooking and will become tender over time.

Do I need to sear the meat before slow cooking?

Searing is not mandatory but highly recommended. It locks in flavor and improves the final taste and appearance of the roast.

Slow Cooker Pot Roast with Rich Gravy and Vegetables Recipe

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4.9 from 59 reviews

This Slow Cooker Pot Roast recipe yields a tender, fall-apart chuck roast enhanced with flavorful gravy that’s perfect for a comforting Sunday dinner. The slow cooking method melds rich beef broth, red wine, and aromatic herbs with hearty potatoes, carrots, and onions for a homey classic meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 3 lb chuck roast ($15.99)

Vegetables

• 4 medium potatoes, peeled and quartered ($2.99)
• 4 large carrots, peeled and chopped ($1.99)
• 2 medium onions, sliced ($0.99)

Liquids & Seasonings

• 2 cups beef broth ($2.99)
• 1 cup red wine ($5.99)
• 2 tsp mixed dried herbs (thyme, rosemary, parsley) ($1.99)
• Salt and pepper to taste

Instructions

1. Sear the Meat: Heat a skillet over medium-high heat and sear the chuck roast on all sides until it develops a rich brown crust, about 3-4 minutes per side. This step locks in the juices and adds depth to the flavor.
2. Prepare the Slow Cooker: Place the seared roast into the slow cooker. Layer the quartered potatoes, chopped carrots, and sliced onions evenly around and over the meat.
3. Add Liquids and Herbs: Pour in the beef broth and red wine. Sprinkle the mixed dried herbs along with salt and pepper evenly over the contents.
4. Cook on Low Heat: Cover the slow cooker with the lid and set it to cook on low for 8 hours. This slow cooking process tenderizes the meat perfectly and allows flavors to meld.
5. Shred and Serve: After cooking, remove the roast and shred it using two forks. Stir the juices to mix the gravy and serve the shredded meat with the cooked vegetables and plenty of the delicious gravy poured over.

Notes

• Searing the meat before slow cooking enhances flavor and texture.
• You can substitute red wine with additional beef broth if preferred.
• For thicker gravy, remove meat and veggies after cooking then simmer the juices on stovetop with a cornstarch slurry until thickened.
• Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.

Keywords: slow cooker pot roast, chuck roast recipe, slow cooked beef, comfort food, Sunday dinner