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Slow Cooker Pot Roast (With Optional 5-Minute Gravy)

Tender, fall-apart beef roast slow-cooked with carrots, potatoes, and onions in a rich broth. Finish it off with an optional silky 5-minute gravy for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 3-4 lb beef chuck roast
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 yellow onion thickly sliced
  • 4 cloves garlic minced
  • 4 carrots cut into large chunks
  • 1 lb baby potatoes halved if large
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp dried thyme or 3 sprigs fresh
  • 1 tsp dried rosemary
  • 1 bay leaf
Optional Gravy
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups slow cooker juices strained
  • salt and pepper to taste

Equipment

  • Slow cooker
  • Large skillet
  • Mixing bowl
  • Saucepan (for gravy)

Method
 

  1. Pat beef roast dry and season with salt and pepper.
  2. Heat oil in skillet and sear roast 3–4 minutes per side until browned.
  3. Layer onions, carrots, and potatoes in slow cooker.
  4. Place roast on top of vegetables.
  5. Whisk broth, Worcestershire sauce, tomato paste, garlic, thyme, rosemary, and bay leaf. Pour over roast.
  6. Cook on LOW 8–10 hours or HIGH 4–5 hours.
  7. Remove roast and vegetables; shred meat and discard bay leaf.
  8. For gravy, melt butter, whisk in flour, then add strained juices until thickened. Season to taste.

Notes

For richer flavor, add 1/2 cup red wine to the broth mix.