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Slow Cooker Pot Roast with Gravy

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 17 votes
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 5
Calories 547 kcal


  • 2 pound chuck roast
  • 1 tablespoon herb and garlic seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 sweet yellow onion cut into 1/2" pieces
  • 2 cloves garlic
  • 8 oz baby carrots
  • 16 oz gold potatoes halved or quartered if large
  • 1/4 cup cornstarch
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 3 cups beef broth
  • 1/4 cup tapioca pearls


  • 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 1/4 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


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.


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


  1. 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?

  2. 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

  3. 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.

  4. 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.

    1. 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.

  5. 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.

  6. 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!

    1. 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!

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

  8. 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.

    1. 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!

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