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

A tender, flavorful slow cooker pot roast with carrots, potatoes, and a rich 5-minute gravy — the ultimate comfort food made easy.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb chuck roast or brisket
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 yellow onion sliced
  • 4 cloves garlic minced
  • 4 carrots cut into chunks
  • 1.5 lb baby potatoes halved if large
  • 2 cups beef broth
  • 2 tbsp tomato paste optional
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tbsp cornstarch for optional gravy
  • 2 tbsp water for optional gravy

Equipment

  • Slow cooker
  • Skillet
  • Tongs
  • Saucepan (for gravy)

Method
 

  1. Season the roast with salt and pepper, then sear on all sides in olive oil until browned.
  2. Place onions, carrots, and potatoes in the bottom of the slow cooker.
  3. Add the roast, garlic, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
  4. Cook on low for 8–10 hours or high for 5–6 hours until meat is tender.
  5. Remove meat and vegetables. Strain cooking liquid into a saucepan.
  6. Whisk cornstarch and water together, then whisk into simmering liquid until thickened.
  7. Serve roast and vegetables drizzled with gravy.

Notes

Searing the beef adds incredible depth of flavor. For a richer taste, use a splash of red wine in the broth.