Easy Slow Cooker Pot Roast with Gravy!

This Easy Slow Cooker Pot Roast with Gravy features melt-in-your-mouth beef, tender vegetables, and a rich, savory gravy made right in the crockpot. Perfect for busy weeknights or a cozy Sunday family dinner!

Easy Slow Cooker Pot Roast with Gravy

There is nothing better than coming home to the aroma of a perfectly seasoned pot roast that has been simmering all day. This recipe yields incredibly tender beef, perfectly cooked potatoes and carrots, and a luscious, flavorful gravy that brings it all together.

• Prep Time: 15 minutes

• Cook Time: 8 hours (Low) or 4–5 hours (High)

• Servings: 6

### Ingredients

The Roast & Veggies:

• 3–4 lb Chuck roast (well-marbled for the best tenderness)

• 2 tbsp Olive oil (or avocado oil)

• 1 lb Baby potatoes (yellow or red, left whole)

• 4 Large carrots, cut into 2-inch chunks

• 1 Large yellow onion, cut into thick wedges

• 4 cloves Garlic, minced

• 3–4 sprigs Fresh thyme and rosemary (or 1 tsp each of dried)

• Salt and freshly cracked black pepper, to taste

The Savory Braising Liquid & Gravy:

• 2 cups Beef bone broth (low sodium)

• 2 tbsp Worcestershire sauce

• 1 tbsp Tomato paste

• Cornstarch Slurry: 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening the gravy at the end)

### Step-by-Step Instructions

1. Sear the Beef (The Flavor Secret)

1. Pat the chuck roast completely dry with paper towels and season generously with salt and pepper on all sides.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Sear the roast for 4–5 minutes per side, or until a deep, golden-brown crust forms. Transfer the roast to the slow cooker.

2. Layer the Aromatics & Veggies

1. In the same skillet, turn the heat down to medium. Add the onions and garlic, sautéing for 2 minutes to release their fragrance.

2. Pour in the beef broth, Worcestershire sauce, and tomato paste. Whisk well, scraping up all the delicious browned bits from the bottom of the pan. Turn off the heat.

3. Arrange the potatoes and carrots around the roast in the slow cooker.

3. Slow Cook to Perfection

1. Pour the warm broth mixture over the beef and vegetables. Top with the fresh rosemary and thyme.

2. Cover and cook on LOW for 8 hours (recommended for melt-in-your-mouth texture) or on HIGH for 4 to 5 hours.

4. Thicken the Gravy

1. Once cooked, carefully remove the roast and vegetables, transferring them to a serving platter. Cover loosely with foil to keep warm.

2. Strain the remaining liquid in the slow cooker to remove herb stems, then pour the liquid into a saucepan over medium heat.

3. Whisk in the cornstarch slurry and bring the liquid to a simmer. Let it bubble for 3–5 minutes, stirring constantly, until it thickens into a rich, glossy gravy.

5. Serve

Shred or slice the pot roast, pour the warm gravy generously over the meat and vegetables, and garnish with fresh parsley if desired.

### Expert Tips for Fitness & Health Modifications

• Leaner Meat: While chuck roast is traditional because its fat breaks down into tenderness, you can use a leaner top round or rump roast. Just ensure you cook it on LOW so it doesn't dry out.

• Lower Carb: Swap the baby potatoes for thick chunks of daikon radish or celery root (celeriac). They absorb the savory broth beautifully and mimic potatoes with a fraction of the carbs!