Slow Cooker Pot Roast with Gravy

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

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!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 547kcal

Author Jennifer Draper

Ingredients

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

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 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

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