Go Back
+ servings
white plate with serving of pot roast, carrots, potatoes and gravy topped with parsley

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


  • 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: 547kcal | Carbohydrates: 34g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 131mg | Sodium: 802mg | Potassium: 1334mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6495IU | Vitamin C: 14.9mg | Calcium: 140mg | Iron: 9mg