Unveil the secret to the perfect comfort meal with our Slow Cooker Pot Roast with Gravy recipe. This classic dish has been updated for even easier preparation, making it the ideal one-pot meal for busy days. Let the slow cooker do all the hard work, infusing the chuck roast with rich flavors that only get better with time. Get ready to impress your family with this foolproof recipe that guarantees a tender and flavorful pot roast every time.
Our Family’s Favorite Sunday Dinner
There’s something magical about sitting down to a family meal that’s been simmering all day, filling the house with enticing aromas. The Slow Cooker Pot Roast with Gravy has become our go-to for lazy Sunday dinners. It was on one such Sunday that we discovered adding red wine to the broth—what a game changer! This minor tweak added such a depth of flavor that it turned our routine meal into a gourmet feast. Now, this dish not only brings our family to the table, but it also brings us closer together, sharing stories over plates of tender roast and creamy gravy.
Savor the flavors of our easy-to-make Pot Roast with rich gravy.
Why You’ll Love This Slow Cooker Pot Roast with Gravy ?
This dish stands out for its simplicity and the robust flavors it develops over the cooking process. By cooking the roast with baby carrots, gold potatoes, and a savory gravy all in one pot, you save time without skimping on taste. The addition of herb and garlic seasoning, along with a touch of red wine, elevates the roast, making it a luxurious yet easy dish perfect for any day of the week.
Ingredients:
- Chuck roast: 2 pounds
- Garlic: 2 cloves
- Baby carrots: 8 oz
- Gold potatoes: 16 oz, halved or quartered
- Red wine: 1/2 cup
- Herb and garlic seasoning: 1 tablespoon
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Sweet yellow onion: 1/2, chopped
- Beef broth: 3 cups
- Tapioca pearls: 1/4 cup
- Cornstarch: 1/4 cup
- Tomato paste: 2 tablespoons
How to Make Slow Cooker Pot Roast with Gravy ?
Season and Brown the Roast: Rub the roast with herb and garlic seasoning. Heat oil and butter in a skillet, and brown the roast on both sides.
Prepare the Vegetables and Broth: Place the carrots and potatoes in the slow cooker. Mix the cornstarch with water to make a slurry.
Cook the Roast: Transfer the browned roast to the slow cooker. Whisk together the beef broth, red wine, tapioca pearls, tomato paste, and cornstarch slurry, and pour over the meat and vegetables.
Set and Forget: Cook on low for 8-10 hours until the roast is fork-tender.
Serve and Enjoy: Serve the pot roast with the thickened gravy and vegetables.
Notes:
- Cooking Time: Cooking on low heat is recommended to ensure the meat becomes perfectly tender.
- Wine Substitute: If you prefer not to use wine, simply replace it with an equal amount of beef broth.
This Slow Cooker Pot Roast with Gravy is not just a meal; it’s a comforting embrace in the form of food. It’s perfect for anyone looking for a hearty, flavorful dish that requires minimal effort but delivers maximum satisfaction. Serve this at your next family gathering, and watch as it becomes a new favorite!
Enjoy our mouthwatering Slow Cooker Pot Roast, perfect for a hearty meal.
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Frequently Asked Questions:
Can I make this pot roast without a slow cooker?
Yes, you can use an oven or a stovetop method, though cooking times and settings will vary.
How can I make the gravy thicker?
For thicker gravy, increase the cornstarch slurry or let it cook uncovered in the slow cooker for the last 30 minutes.
Slow Cooker Pot Roast with Gravy recipe
Ingredients
- Chuck roast: 2 pounds
- Garlic: 2 cloves
- Baby carrots: 8 oz
- Gold potatoes: 16 oz halved or quartered
- Red wine: 1/2 cup
- Herb and garlic seasoning: 1 tablespoon
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Sweet yellow onion: 1/2 chopped
- Beef broth: 3 cups
- Tapioca pearls: 1/4 cup
- Cornstarch: 1/4 cup
- Tomato paste: 2 tablespoons
Instructions
- Season and Brown the Roast: Rub the roast with herb and garlic seasoning. Heat oil and butter in a skillet, and brown the roast on both sides.
- Prepare the Vegetables and Broth: Place the carrots and potatoes in the slow cooker. Mix the cornstarch with water to make a slurry.
- Cook the Roast: Transfer the browned roast to the slow cooker. Whisk together the beef broth, red wine, tapioca pearls, tomato paste, and cornstarch slurry, and pour over the meat and vegetables.
- Set and Forget: Cook on low for 8-10 hours until the roast is fork-tender.
- Serve and Enjoy: Serve the pot roast with the thickened gravy and vegetables.
Notes
Wine Substitute: If you prefer not to use wine, simply replace it with an equal amount of beef broth. This Slow Cooker Pot Roast with Gravy is not just a meal; it’s a comforting embrace in the form of food. It’s perfect for anyone looking for a hearty, flavorful dish that requires minimal effort but delivers maximum satisfaction. Serve this at your next family gathering, and watch as it becomes a new favorite!
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