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Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe

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4.3 from 8 reviews

This Slow Cooker Pot Roast recipe delivers a tender and flavorful beef roast cooked low and slow with aromatic herbs, garlic, onions, carrots, and Yukon Gold potatoes. The roast is seared first for a rich crust, then simmered in a savory broth, creating a comforting meal perfect for family dinners. Finish with a smooth gravy made from the cooking juices for extra richness.

  • Total Time: 8 hours 25 minutes
  • Yield: 6 servings

Ingredients

Meat and Seasoning

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

Vegetables

  • 1 medium yellow onion, peeled, halved and cut into thick slices
  • 5 garlic cloves, minced (about 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 and Herbs

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

Thickening and Garnish

  • 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels, then season all over with salt and freshly ground black pepper. Sear the roast in the hot pot until browned on both sides, about 4 to 5 minutes per side. Once seared, transfer the roast to the slow cooker.
  2. Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes, then add the minced garlic and sauté for another 30 seconds. Pour this onion and garlic mixture over the roast in the slow cooker.
  3. Deglaze the Pot: Return the empty pot to medium heat. Pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds, scraping the browned bits off the bottom of the pot to infuse flavor. Remove from heat once done.
  4. Layer Vegetables and Add Broth: Layer the whole Yukon Gold potatoes and cut carrots over the onion layer in the slow cooker. Pour the seasoned beef broth evenly over the top and season with additional salt and pepper to taste.
  5. Slow Cook the Roast: Cover the slow cooker and cook on low heat for 8 to 9 hours, until the roast and vegetables are tender and fully cooked.
  6. Prepare the Meat and Vegetables: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any fat, and cut the potatoes if desired.
  7. Make the Gravy (Optional): Pour the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk together the cornstarch with 3 Tbsp beef broth until smooth, then pour this mixture into the saucepan. Bring to a simmer, stirring constantly, and let it cook for 30 to 60 seconds until thickened.
  8. Serve: Plate the shredded roast and vegetables, pour the gravy over the top, and sprinkle with chopped fresh parsley for garnish. Serve immediately.

Notes

  • For a more robust flavor, let the seared roast rest for 10 minutes before slicing or shredding.
  • If you prefer a thicker gravy, adjust the cornstarch quantity accordingly, adding it gradually to prevent lumps.
  • You can substitute fresh herbs with 1 tsp dried thyme and 1 tsp dried rosemary if fresh are unavailable.
  • Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.
  • If your slow cooker runs hot, check tenderness at 7 hours to prevent overcooking.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://monicarecipes.com/slow-cooker-pot-roast-with-vegetables-and-herb-gravy-recipe/