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Slow cooker pot roast with vegetables in gravy

Slow Cooker Pot Roast with Gravy recipe

Jannah
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.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

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

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!
Keyword Slow Cooker Pot Roast Recipe