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!
- 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
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
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