Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe

Introduction

This Slow Cooker Pot Roast is a comforting, tender meal perfect for any day of the week. With simple ingredients and minimal effort, you’ll enjoy a flavorful roast with perfectly cooked vegetables and rich gravy.

Ingredients

• 1 1/2 Tbsp olive oil, divided
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (about 1 1/2 Tbsp)
• 1 1/4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small Yukon Gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
• 2 Tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the roast dry with paper towels, then season all over with salt and pepper.
2. Step 2: Sear the roast in the pot until browned on both sides, about 4–5 minutes per side. Transfer the roast to the slow cooker.
3. Step 3: Add the remaining 1/2 Tbsp olive oil to the pot. Add the onion and sauté for 2 minutes, then add the garlic and sauté for 30 seconds more. Pour this onion and garlic mixture over the roast in the slow cooker.
4. Step 4: Return the pot to heat. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds, scraping up any browned bits from the bottom of the pot, then remove from heat.
5. Step 5: Layer the potatoes and carrots over the onion mixture in the slow cooker. Pour the beef broth mixture evenly over the top, then season with salt and pepper.
6. Step 6: Cover and cook on low heat until the roast and vegetables are tender, about 8–9 hours.
7. Step 7: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any fat, and cut the potatoes if desired.
8. Step 8: To make gravy, strain the broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 Tbsp beef broth, then pour into the saucepan. Bring to a simmer, stirring constantly, and cook for 30–60 seconds until thickened.
9. Step 9: Serve the roast and vegetables plated, topped with the gravy and sprinkled with chopped fresh parsley.

Tips & Variations

• For extra flavor, marinate the roast with herbs and Worcestershire sauce for a few hours before cooking.
• Swap Yukon Gold potatoes for red potatoes or small sweet potatoes for a different twist.
• Add mushrooms or celery along with the carrots for more vegetable variety.
• If you prefer a thicker gravy, increase cornstarch to 1 tbsp and adjust liquid as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warm. The gravy may thicken when cold; add a splash of beef broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Chuck roast is ideal because of its fat content and marbling, which keeps it tender during slow cooking. You can also use brisket or rump roast, but cooking times may vary slightly.

Can I cook this recipe in a regular oven instead of a slow cooker?

Yes, you can cook the pot roast in a covered oven-safe pot at 325°F (160°C) for about 3–4 hours or until meat is tender. Adjust vegetable cooking times accordingly.

Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe

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★★★★★

4.6 from 93 reviews

• Author: Rafael
• Total Time: 8 hours 50 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Pot Roast is a tender, flavorful classic comfort dish featuring juicy chuck roast slow-cooked with fresh herbs, garlic, onions, carrots, and Yukon gold potatoes. The roast is first seared to lock in flavor, then slow cooked for hours until perfectly tender, making it an easy, hearty meal with a rich homemade gravy.

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Ingredients

Scale 1x2x3x

Meat & Seasoning

• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil, (divided)

Vegetables

• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 2.5 lbs small Yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

Liquids & Herbs

• 1 1/4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary

Optional for Gravy

• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth

Garnish

• 2 Tbsp chopped fresh parsley

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Instructions

1. Prepare and Season the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper. This step ensures a flavorful crust during searing.
2. Sear the Roast: Place the seasoned roast in the hot pot and sear it until well browned on both sides, about 4 to 5 minutes per side. This browning adds depth of flavor. Transfer the seared roast to the slow cooker.
3. Sauté Onion and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the thickly sliced onion and sauté for 2 minutes until softened. Add minced garlic and sauté for an additional 30 seconds. Pour this aromatic mixture over the roast in the slow cooker.
4. Deglaze the Pot: Return the pot to medium heat and pour in the beef broth along with Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds, scraping up the browned bits from the bottom of the pot to capture all flavors. Remove from heat.
5. Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces over the onions in the slow cooker. Pour the broth mixture evenly over the vegetables and roast. Season with additional salt and pepper as desired.
6. Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast and vegetables are tender and flavorful.
7. Prepare Roast and Vegetables for Serving: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and optionally cut the potatoes if preferred.
8. Make Optional Gravy: Pour the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk together cornstarch and 3 Tbsp beef broth to create a slurry, then stir it into the saucepan. Bring to a simmer while stirring constantly and cook for 30 to 60 seconds until thickened.
9. Serve: Plate the shredded roast and vegetables. Pour the rich gravy over the top and sprinkle with chopped fresh parsley for a bright, fresh finish.

Notes

• Searing the roast before slow cooking is key for maximum flavor and a better texture.
• If you prefer a thicker gravy, adjust the cornstarch slurry accordingly, adding more if needed.
• Use small Yukon gold potatoes to ensure even cooking without needing to cut them.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently on the stovetop or in the microwave until heated through.

• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker pot roast, chuck roast recipe, comfort food, slow cooked beef, easy pot roast, slow cooker dinner