Description
This Slow Cooker Pot Roast with Rich Gravy is a comforting and flavorful meal perfect for a hearty dinner. Tender chuck roast is seasoned, seared, and slow-cooked with baby potatoes and carrots in a savory sauce thickened with a homemade gravy. The balsamic vinegar, Worcestershire sauce, and honey add depth and balance to the rich flavors, while the slow cooker method ensures melt-in-your-mouth meat and perfectly tender vegetables.
Ingredients
Scale
Seasoning Rub
- 1½ teaspoons seasoning salt (Lawry’s recommended)
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Main Ingredients
- 2½ pounds chuck or blade beef roast (1.2 kg)
- 2 tablespoons oil
- ½ medium onion, finely chopped
- 1½ cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
Gravy Thickener
- 1½ tablespoons cornstarch
- 1½ tablespoons water
Vegetables
- 1½ pounds baby potatoes (halved if large)
- 2 large carrots (peeled and cut into 1-inch slices)
Optional
- 2 tablespoons ketchup (for stirring into gravy)
Instructions
- Prepare the Seasoning Rub: In a small bowl, mix together seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Thoroughly rub this spice blend all over the beef roast to evenly coat it with flavor.
- Sear the Roast: Heat oil in a large skillet over high heat. Quickly sear the roast on all sides until well browned. This step locks in juices and adds rich flavor. Transfer the seared roast to a 4- to 6-quart slow cooker.
- Sauté Onions & Prepare Sauce: In the same skillet, reduce heat to medium and cook the chopped onion until softened and translucent. Add beef broth, balsamic vinegar, tomato paste, Worcestershire sauce, and honey. Stir to combine all ingredients into a sauce.
- Thicken Sauce: Whisk cornstarch and water in a small bowl to make a slurry. Stir this mixture into the skillet sauce and cook for 2 to 3 minutes over medium heat, scraping up any browned bits, until the sauce thickens slightly.
- Arrange Vegetables and Add Sauce: Place baby potatoes and sliced carrots around the roast inside the slow cooker. Pour the prepared thickened sauce over the roast and vegetables evenly.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, or until the roast is tender enough to shred easily and the potatoes are fully cooked.
- Serve: Remove the roast from the slow cooker and slice or shred as desired. Optionally, stir ketchup into the gravy for added flavor. Serve the pot roast and vegetables hot, topped with the savory gravy.
Notes
- For best flavor and texture, use a chuck or blade roast as these cuts become tender after slow cooking.
- Searing the meat before slow cooking enhances the depth of flavor by creating a flavorful crust.
- Adjust the vegetables according to preference—root vegetables like parsnips or turnips can also work well.
- If you prefer a thicker gravy, you can add a bit more cornstarch slurry towards the end of cooking.
- The ketchup added at the end balances the rich flavors in the gravy but is optional.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
