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Slow Cooker Pot Roast with Carrots, Potatoes, and Savory Gravy Recipe

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3.9 from 73 reviews

This Slow Cooker Pot Roast recipe delivers a tender, flavorful chuck roast cooked low and slow with hearty vegetables and a rich, savory gravy. Perfect for a comforting family meal with minimal prep, it combines the convenience of slow cooking with robust aromas of fresh herbs and a delicious apple cider-infused broth.

  • Total Time: 8 hours 5 minutes
  • Yield: 5 servings

Ingredients

Meat and Seasoning

  • 2 tablespoons oil
  • 1 (2 ½ – 3 pound) chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Aromatics

  • 1 onion, sliced
  • 6 garlic cloves, crushed
  • 2 tablespoons butter

Liquids and Sauce

  • 2 cups apple cider
  • 1 cup low-sodium beef broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Vegetables and Herbs

  • 4 large carrots, cut into 1-inch pieces or ½ bag of baby carrots
  • 1 pound baby potatoes
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 bay leaves

Instructions

  1. Prepare and sear the meat: Heat the oil over medium-high heat in a skillet. Season the chuck roast evenly with salt and black pepper. Sear the roast on all sides until well browned to develop flavor and seal in juices, approximately 3-4 minutes per side.
  2. Layer aromatics in slow cooker: Place sliced onions and crushed garlic at the bottom of the slow cooker. Cut the butter into small pieces and scatter over the onions and garlic.
  3. Add the roast: Lay the seared chuck roast over the onion and garlic mixture in the slow cooker.
  4. Mix and pour broth mixture: In a separate bowl, whisk together the apple cider, low-sodium beef broth, all-purpose flour, tomato paste, and Worcestershire sauce until the mixture is smooth and well combined. Pour this mixture evenly over the roast in the slow cooker.
  5. Add vegetables and herbs: Add the carrots and baby potatoes around the roast. Tuck in the rosemary, thyme sprigs, and bay leaves among the vegetables and meat to infuse aromatic flavor during cooking.
  6. Set slow cooker and cook: Cover and cook on high for 6 hours or low for 8 hours, allowing the meat to become tender and flavors to meld.
  7. Finish and serve: Remove the meat and vegetables carefully from the slow cooker before serving. If the gravy is too thin, pour it into a pan on the stove and simmer for a few minutes until it thickens to desired consistency. Serve the roast sliced with the vegetables and ladle the thickened gravy over the top.

Notes

  • For best flavor, sear the roast well before slow cooking.
  • You can substitute baby carrots with regular carrots cut into chunks.
  • If you prefer a thicker gravy, increase the flour to 4 tablespoons or simmer longer.
  • Leftover pot roast can be refrigerated for up to 3 days.
  • Remove herbs before serving to avoid biting on stems.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/slow-cooker-pot-roast-with-carrots-potatoes-and-savory-gravy-recipe/