Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe

Introduction

Slow Cooker Pot Roast is a comforting and hearty meal perfect for any day of the week. Tender beef, flavorful vegetables, and rich gravy make this dish a family favorite with minimal effort.

Ingredients

• 1 1/2 Tbsp olive oil, (divided)
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, (peeled, halved and cut into thick slices)
• 5 garlic cloves, (minced, about 1 1/2 Tbsp)
• 1 1/4 cups beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small Yukon gold potatoes, (left whole)
• 5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces)
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
• 2 Tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all over with salt and pepper.
2. Step 2: Sear the roast in the pot until browned on both sides, about 4 to 5 minutes per side. Transfer the roast to the slow cooker.
3. Step 3: Add the remaining 1/2 Tbsp olive oil to the pot. Sauté the onion slices for 2 minutes, then add the minced garlic and cook for an additional 30 seconds. Pour this onion and garlic mixture over the roast in the slow cooker.
4. Step 4: Return the pot to heat. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds, scraping up any browned bits from the bottom. Remove from heat.
5. Step 5: Layer the potatoes and carrots over the onion mixture in the slow cooker. Pour the beef broth mixture evenly over the top and season with salt and pepper.
6. Step 6: Cover the slow cooker and cook on low heat for 8 to 9 hours, until the roast and vegetables are tender.
7. Step 7: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any fat, and cut the potatoes if desired.
8. Step 8: To make gravy, pour the broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 Tbsp beef broth, then stir into the saucepan. Bring to a simmer while stirring constantly and cook for 30 to 60 seconds until thickened.
9. Step 9: Plate the roast and vegetables, pour the gravy over the top, and sprinkle with chopped fresh parsley before serving.

Tips & Variations

• For extra flavor, marinate the roast in the Worcestershire sauce and herbs for a couple of hours before cooking.
• Substitute baby red potatoes for Yukon golds if preferred.
• Add parsnips or turnips with the carrots for a root vegetable variety.
• If you don’t have fresh herbs, use 1 teaspoon each of dried thyme and rosemary instead.
• Skipping the gravy? The slow cooker juices are delicious on their own as a natural sauce.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat or in the microwave until heated through. If you made gravy, store it separately and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other tough cuts like brisket or bottom round work well for slow cooking and will become tender over time.

Do I have to brown the roast before slow cooking?

Browning the roast adds flavor and helps seal in juices, but if you’re short on time, you can skip this step. The roast will still be delicious but may have less depth of flavor.

Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe

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★★★★★

4.5 from 96 reviews

• Author: lina
• Total Time: 8 hours 50 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Pot Roast recipe delivers a tender, flavorful beef roast cooked low and slow with aromatic herbs, savory beef broth, and a medley of vegetables including Yukon gold potatoes and carrots. The roast is seared before slow cooking to lock in juices, resulting in melt-in-your-mouth meat and a rich, homemade gravy perfect for a comforting family meal.

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Ingredients

Scale 1x2x3x

Meat and Seasonings

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

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 Flavorings

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

For Gravy (Optional)

• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth

Garnish

• 2 Tbsp chopped fresh parsley

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Instructions

1. Prepare and Season the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper.
2. Sear the Roast: Place the roast in the hot pot and sear until a deep brown crust forms, about 4 to 5 minutes per side. Once browned, transfer the roast to your slow cooker.
3. Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes until slightly softened. Add minced garlic and sauté for an additional 30 seconds. Pour this aromatic mixture over the roast in the slow cooker.
4. Deglaze the Pot: Return the pot to medium heat and pour in the beef broth, Worcestershire sauce, fresh thyme, and rosemary. Cook for about 15 seconds, using a spoon to scrape up the browned bits from the bottom of the pot. This will add intense flavor. Remove from heat and pour the mixture into the slow cooker over the roast.
5. Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces over the onion and roast in the slow cooker. Pour any remaining beef broth mixture evenly over the vegetables and season with salt and pepper to taste.
6. Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast is tender and the vegetables are cooked through.
7. Prepare the Roast and Vegetables: Remove the roast and vegetables from the slow cooker. Discard any excess fat from the roast and shred the meat. You can cut the potatoes if desired.
8. Make the Gravy (Optional): Pour the cooking liquid through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 Tbsp beef broth until smooth, then stir this slurry into the saucepan. Bring to a simmer while stirring constantly and cook for 30 to 60 seconds until thickened.
9. Serve: Plate the shredded pot roast and vegetables, drizzle with the homemade gravy, and garnish with chopped fresh parsley for a fresh pop of color and flavor.

Notes

• For best results, make sure to sear the roast well to develop flavor and lock in juices before slow cooking.
• You can substitute fresh herbs with 1 tsp dried thyme and 1 tsp dried rosemary if fresh is unavailable.
• Potatoes can be halved if smaller pieces are preferred or to reduce cook time slightly.
• The gravy step is optional but highly recommended for a richer dish; if skipping, just serve the broth along with the roast.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 8 hours 30 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker pot roast, beef pot roast, easy pot roast recipe, slow cooker recipes, comfort food, chuck roast recipes