Indulge in the tender, flavorful goodness of our Slow Cooker Pot Roast with Savory Gravy. This recipe is a true game-changer, delivering melt-in-your-mouth chuck roast, perfectly cooked baby carrots, and golden potatoes, all smothered in a rich and savory gravy. It’s a meal that will leave your taste buds begging for more. Whether you’re a busy parent or simply a fan of comforting, home-cooked dishes, this recipe is a must-try!
Picture this: it’s a cozy Sunday afternoon, and the aroma of a slow-cooked pot roast fills the air. My husband and I eagerly gather around the dining table, along with our little family, awaiting the moment when we can dig into this delectable dish. It has become a tradition in our household, a recipe passed down through generations, and each time we savor it, we create lasting memories. The tenderness of the meat, the delightful blend of flavors, and the comforting gravy—it’s a dish that has truly captured our hearts.
Why This Slow Cooker Pot Roast Recipe Will Win You Over
- Unparalleled tenderness: The chuck roast, slow-cooked to perfection, becomes incredibly tender and succulent, practically falling apart with each bite.
- Flavor-packed ingredients: The combination of garlic, herb seasoning, red wine, and onion infuses the meat and vegetables with an irresistible depth of flavor.
- Effortless cooking: With the convenience of a slow cooker, you can effortlessly create this mouthwatering dish. Simply assemble the ingredients, set it, and let time work its magic.
- Crowd-pleasing gravy: The tantalizing gravy, made from a harmonious blend of beef broth, tomato paste, and tapioca pearls, coats the roast and vegetables, elevating the dish to new heights.
- Versatile and comforting: This pot roast is a versatile dish that works wonders for family dinners, gatherings, or even meal prepping. It brings warmth and comfort to any occasion.
Ingredients (for 4 servings):
- 900 grams (2 pounds) chuck roast
- 2 cloves garlic, minced
- 225 grams (8 ounces) baby carrots
- 450 grams (16 ounces) gold potatoes, halved or quartered if large
- 120 ml (1/2 cup) red wine
- 1 tablespoon herb and garlic seasoning
- 15 ml (1 tablespoon) olive oil
- 15 ml (1 tablespoon) butter
- 1/2 sweet yellow onion, sliced
- 720 ml (3 cups) beef broth
- 30 grams (1/4 cup) tapioca pearls
- 30 grams (1/4 cup) cornstarch
- 30 ml (2 tablespoons) tomato paste
Directions:
- Season the chuck roast with herb and garlic seasoning, ensuring all sides are evenly coated.
- In a skillet or multi-cooker, heat the olive oil and butter over medium-high heat.
- Brown the seasoned roast on both sides until a golden crust forms. Transfer the roast to the slow cooker, along with the baby carrots and potatoes.
- In a small bowl, whisk together the cornstarch and 60 ml (1/4 cup) of water, creating a slurry.
- In another bowl, combine the cornstarch slurry, red wine, minced garlic, sliced onion, beef broth, tapioca pearls, and tomato paste. Mix well.
- Pour the mixture over the roast, carrots, and potatoes in the slow cooker.
- Cover the slow cooker and cook on low for 8-10 hours or until the roast is fork-tender.
- Once cooked, carefully remove the roast, carrots, and potatoes from the slow cooker and transfer them to a serving platter.
- If desired, strain the remaining liquid from the slow cooker to separate the gravy.
- Serve the pot roast with the savory gravy alongside your favorite side dishes. Enjoy!
Notes:
- For a twist, you can add other vegetables like mushrooms or celery to the slow cooker.
- If you prefer a thicker gravy, you can increase the amount of cornstarch or tapioca pearls accordingly.
- Feel free to adjust the seasoning and herb blend to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a bit of broth if needed to maintain moisture.
Enjoy the incredible flavors and heartwarming experience that our Slow Cooker Pot Roast with Savory Gravy brings to your table.
INGREDIENTS
- 900 grams 2 pounds chuck roast
- 2 cloves garlic minced
- 225 grams 8 ounces baby carrots
- 450 grams 16 ounces gold potatoes, halved or quartered if large
- 120 ml 1/2 cup red wine
- 1 tablespoon herb and garlic seasoning
- 15 ml 1 tablespoon olive oil
- 15 ml 1 tablespoon butter
- 1/2 sweet yellow onion sliced
- 720 ml 3 cups beef broth
- 30 grams 1/4 cup tapioca pearls
- 30 grams 1/4 cup cornstarch
- 30 ml 2 tablespoons tomato paste
INSTRUCTIONS
- Season the chuck roast with herb and garlic seasoning, ensuring all sides are evenly coated.
- In a skillet or multi-cooker, heat the olive oil and butter over medium-high heat.
- Brown the seasoned roast on both sides until a golden crust forms. Transfer the roast to the slow cooker, along with the baby carrots and potatoes.
- In a small bowl, whisk together the cornstarch and 60 ml (1/4 cup) of water, creating a slurry.
- In another bowl, combine the cornstarch slurry, red wine, minced garlic, sliced onion, beef broth, tapioca pearls, and tomato paste. Mix well.
- Pour the mixture over the roast, carrots, and potatoes in the slow cooker.
- Cover the slow cooker and cook on low for 8-10 hours or until the roast is fork-tender.
- Once cooked, carefully remove the roast, carrots, and potatoes from the slow cooker and transfer them to a serving platter.
- If desired, strain the remaining liquid from the slow cooker to separate the gravy.
- Serve the pot roast with the savory gravy alongside your favorite side dishes. Enjoy!