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.
Slow Cooker Pot Roast with Savory Gravy
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!
