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Cozy Slow Cooker Pot Roast Recipe with Vegetables and Perfect Gravy

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A comforting slow cooker pot roast with tender beef, hearty vegetables, and rich gravy, perfect for cozy nights and easy dinners.

Ingredients

Scale
  • 3 to 4 pounds chuck roast, trimmed of excess fat
  • 2 tablespoons olive oil or vegetable oil (for browning)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 medium carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 3 medium potatoes, quartered (Yukon gold or russet)
  • 2 cups (480 ml) beef broth, low sodium preferred
  • 1/4 cup (60 ml) Worcestershire sauce
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour (for thickening gravy)
  • Optional: 1 tablespoon butter (for richness in gravy)

Instructions

  1. Wash and chop the carrots, celery, potatoes, and onion into large chunks. Set aside.
  2. Pat the chuck roast dry with paper towels. Generously season all sides with salt and pepper.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the roast on all sides until a deep golden crust forms, about 4-5 minutes per side. Transfer the roast to the slow cooker.
  4. In the same skillet, add sliced onions and minced garlic. Cook for 2-3 minutes until softened and fragrant, scraping up browned bits from the pan. Pour this mixture over the roast in the slow cooker.
  5. Arrange carrots, celery, and potatoes around and on top of the roast inside the slow cooker.
  6. Pour 2 cups beef broth and 1/4 cup Worcestershire sauce over everything. Sprinkle thyme and rosemary evenly. Gently stir to combine flavors without washing down the meat’s crust.
  7. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours until the roast is fork-tender and vegetables are soft but not mushy.
  8. Carefully remove the roast and vegetables to a serving platter; cover to keep warm.
  9. Pour the cooking liquid into a saucepan. Whisk 3 tablespoons flour with a bit of cold water until smooth. Slowly whisk this slurry into the simmering liquid. Cook, stirring constantly, until thickened, about 3-5 minutes. Optionally, whisk in 1 tablespoon butter for shine and richness.
  10. Slice the roast against the grain, plate with the vegetables, and generously ladle the gravy over top.

Notes

Browning the meat before slow cooking is essential for rich flavor. Use oil with a high smoke point for browning. For gluten-free gravy, substitute all-purpose flour with cornstarch or gluten-free flour blends. Avoid overcooking vegetables by cutting them into large chunks and placing them on top of the meat. Leftovers taste better the next day as flavors meld overnight. Reheat gently with a splash of broth to keep moist.

Nutrition

Keywords: slow cooker pot roast, pot roast with vegetables, slow cooker recipes, comfort food, beef pot roast, easy dinner, gravy recipe

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