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    Home » Recipes » Slow Cooker Pot Roast with Gravy

    Published: Jan 7, 2019 · Modified: Nov 5, 2021 by Jennifer · This post may contain affiliate links

    Slow Cooker Pot Roast with Gravy

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    A classic meal with a few updates, this Slow Cooker Pot Roast with Gravy is easy to make and cooks with the gravy right in the pot for the perfect one-pot meal!

    white plate with serving of pot roast, carrots, potatoes and gravy topped with parsley

    For Instant Pot Pot Roast click here

    There may be some people that turn their noses up at the though of pot roast, but I think it's just because they haven't had a really delicious, perfectly cooked pot roast. If every roast you've ever had was dried up and tough, then it's time to try my Slow Cooker Pot Roast with Gravy. It turns out fork-tender with tons of rich flavor and perfectly cooked carrots and potatoes for an all in one pot meal that the whole family will love. Serve it up with some biscuits and some salad for a Sunday quality family meal any night of the week.

    seasoned roast being flipped over in slow cookerWhich roast is best for the slow cooker?

    I love to use chuck roast. It a tougher cut of meat with more muscle but more flavor. It's great for slow cooking all day because it has just the right amount of fat but even more meat and will break down to become totally tender after a long day in the slow cooker.

    In fact, this recipe is a great one for cooking all day, up to 10 hours. It's not done until it's fall apart tender.

    looking down into slow cooker full of pot roast, carrots, potatoes and gravyDo you put water in a slow cooker to cook a roast?

    It depends on your final goal for the recipe, but in this case, yes. We are submerging this roast in a broth and wine mixture which not only will help with making the meat super tender, but with the addition of just the right ingredients, will also thicken the broth to a gravy.

    For this recipe, I used both cornstarch and tapioca pearls. I like the smoothness of a gravy thickened with tapioca but I also love the additional thickness of the cornstarch. Using both was the perfect combination for me, but feel free to use one or the other.

    side view of white plate with serving of pot roast, carrots, potatoes and gravy topped with parsleyHow do I keep the veggies from getting overcooked?

    When leaving this for 8-10 hours to cook, one option would be the add the veggies later. But, since the idea of slow cooking is so that you can put it all in to cook and not worry until dinner time, I like another option instead.

    I make sure I put large carrots and potatoes into the slow cooker, because they will take longer to cook. The bonus is that if you are using baby carrots and baby potatoes, you can throw them in whole with no extra chopping work!

    Now, of course, the big question is always whether you should brown the meat first. I did this time, but I don't think it's critical. If this topic interests you, you can check out my experiment here. If you like to brown your meat but don't like washing an extra pan, I highly recommend this multi-cooker which let's you do everything all in one pot.

    white plate with serving of pot roast, carrots, potatoes and gravy topped with parsley

    Slow Cooker Pot Roast with Gravy

    Jennifer Draper
    A classic meal with a few updates, this Slow Cooker Pot Roast with Gravy is easy to make and cooks with the gravy right in the pot for the perfect one-pot meal!
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 hrs
    Total Time 8 hrs 15 mins
    Course Main Course
    Cuisine American
    Servings 5
    Calories 547 kcal

    Ingredients
      

    • 2 pound chuck roast
    • 1 tablespoon herb and garlic seasoning
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • ½ sweet yellow onion cut into ½" pieces
    • 2 cloves garlic
    • 8 oz baby carrots
    • 16 oz gold potatoes halved or quartered if large
    • ¼ cup cornstarch
    • 2 tablespoons tomato paste
    • ½ cup red wine
    • 3 cups beef broth
    • ¼ cup tapioca pearls

    Instructions
     

    • Season roast with herb and garlic seasoning 
    • Heat olive oil and butter over medium high heat in skillet or multi cooker 
    • Brown roast on both sides and transfer to slow cooker along with onion, garlic, carrots and potatoes
    • Make a slurry of cornstarch by whisking until smooth with ¼ cup water
    • Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
    • Cover and cook on low for 8-10 hours until fork tender

    Notes

    I don't recommend cooking this recipe on high.
    Red wine can be omitted or subbed for additional beef broth.
    Browning roast before cooking is optional.
     

    Nutrition

    Calories: 547kcalCarbohydrates: 34gProtein: 40gFat: 26gSaturated Fat: 11gCholesterol: 131mgSodium: 802mgPotassium: 1334mgFiber: 5gSugar: 5gVitamin A: 6495IUVitamin C: 14.9mgCalcium: 140mgIron: 9mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

    looking down into slow cooker full of pot roast, carrots, potatoes and gravy

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    Reader Interactions

    Comments

    1. Elly says

      May 11, 2021 at 5:57 pm

      Thank you for this recipe. It looks so yummy! I intend to make it tomorrow but I have a
      question. I could not find tapioca pearls but I bought minute tapioca. Can that be used or would it be better to use cornstarch? If I use cornstarch what is the ratio to the 1/4 cup of water to make the slurry?

      Reply
    2. Charles says

      January 28, 2021 at 3:45 pm

      I used veal stock and red wine. I am planning on removing the carrots, then removing other solids, skim off fat and tranfer to a sauce pan to reduce the sauce. I did not add thickener at the beginning. Will finish it

      Reply
    3. John Hendee says

      November 30, 2020 at 1:21 pm

      5 stars
      Following the recipe EXACTLY last night I received rave reviews from my family. There was enough of the fantastic gravy left over to save for leftovers. The only thing I'll do differently next time is to separate the fat from the meat after browning so doing so after cooking is a little easier. The separated fat, of course, will be added to the crock pot with all the other ingredients.

      Reply
      • Jennifer says

        December 01, 2020 at 12:45 pm

        Thanks for the kind words John! So glad you and your family loved it!

        Reply
    4. Tasha Lopez says

      September 25, 2020 at 7:31 am

      Can you recommend a substitute for the tapioca pearls? I don't see them for sale locally and I wanted to make this recipe this weekend.

      Reply
      • Jennifer says

        September 28, 2020 at 10:53 am

        Hi there! You can use tapioca flour, cornstarch, or regular flour if preferred. Make sure to mix with a little water to form slurry before adding to the slow cooker so that it doesn't clump.

        Reply
    5. Kevbob says

      September 23, 2020 at 11:53 pm

      Very disappointed in this recipe. Followed the recipe exactly. Gravy did not thicken and carrots and potatoes were the most bland I’ve ever tasted.

      Reply
    6. Angelica says

      September 16, 2020 at 5:58 am

      I have never made gravy, would it be possible for you to add the steps in the recipe?

      Reply
      • Jennifer says

        September 18, 2020 at 2:38 pm

        The gravy will be made as the roast cooks! No additional steps needed!

        Reply
    7. Ms. Stacy Fletcher says

      September 06, 2020 at 6:52 am

      I am so confused by this recipe showing tapioca pearls , yet no instructions on when or how to incorporate. Please don't assume we all know what to do with the ingredients , especially ones that are not usually in pot roast recipes.
      I assume it's for gravy as a thickener but I HAVE NEVER used tapioca pearls for gravy in my +50 years of cooking.. Please explain how to make the gravy since it's most people's favorite part!

      Reply
      • Jennifer says

        September 14, 2020 at 8:17 am

        Hey there! You will add the tapioca pearls in Step 5 where it indicates to all "all remaining ingredients" which would include the tapioca pearls. That's all you need to do! The gravy will be made while the roast cooks and will be ready to serve when the roast is done!

        Reply
    8. Holly says

      May 01, 2020 at 9:59 am

      I cannot find that actual gravy recipe in here anywhere! ? I just see that you used cornstarch, red wine and tapicoa pearls. No measurments 🙁

      Reply
      • Jennifer says

        May 10, 2020 at 2:22 pm

        Hi Holly! The measurements are included in the recipe (the last 3 on the list). You make the gravy from the pan drippings.

        Reply
    9. Pat says

      April 19, 2020 at 3:30 pm

      I made your roast today and it was superb. I have tried several other recipes but this is a#1 in my book. It fell apart in 5 hours. I followed your recipe exact. Also the gravy was to die for. I recommend recipe to anyone.
      Thank you for my wonderful dinner tonight.

      Reply
      • Jennifer says

        April 20, 2020 at 9:49 am

        That's so amazing, thank you so much for taking the time to let me know!

        Reply
        • Hali says

          April 22, 2020 at 1:03 pm

          When it says "red wine" is that red wine vinegar or actual red wine?

          Reply
          • Jennifer says

            April 23, 2020 at 5:22 pm

            actual red wine. You can sub with beef broth if desired.

            Reply
    10. Annalisa says

      February 25, 2020 at 8:19 pm

      I want to add the veggies in later so they dont get mushy. Should I just add them halfway through?

      Reply
      • Jennifer says

        February 26, 2020 at 9:45 am

        Hi Annalisa! I can't provide you an exact answer as I haven't tested the recipe in this manner and the preference for veggie texture may be somewhat subjective. Feel free to use your best judgment to adapt the recipe and if you decide to do so we'd love to hear your results!

        Reply
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    Hi, I'm Jennifer! I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

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    Most Popular Recipes

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