Slow Cooker Pot Roast with Rich Gravy and Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
