Slow Cooker Pot Roast with Gravy
This Slow Cooker Pot Roast with Gravy is the ultimate comfort food. Tender chuck roast, flavorful vegetables, and a rich, savory gravy come together in one pot for an effortless and satisfying meal. Perfect for family dinners or cozy gatherings!
INGREDIENTS:
2 pound chuck roast
2 cloves garlic minced
8 oz baby carrots
16 oz gold potatoes halved or quartered if large
1/2 cup red wine optional; can substitute with additional beef broth
1 tablespoon herb and garlic seasoning
1 tablespoon olive oil
1 tablespoon butter
1/2 sweet yellow onion sliced
3 cups beef broth
1/4 cup tapioca pearls for thickening
1/4 cup cornstarch for slurry
2 tablespoons tomato paste
DIRECTIONS:
Rub the chuck roast generously with herb and garlic seasoning. Let it rest for a few minutes to absorb the flavors.
Heat olive oil and butter in a large skillet over medium-high heat. Sear the chuck roast on all sides until golden brown, about 4-5 minutes per side. This step is optional but enhances the flavor.
Place the seared chuck roast in the slow cooker. Add baby carrots, halved potatoes, minced garlic, and sliced onion, arranging them around the roast.
In a mixing bowl, whisk together beef broth, red wine (if using), tomato paste, and tapioca pearls. Pour the mixture over the roast and vegetables in the slow cooker.
Cover the slow cooker and cook on low heat for 8-10 hours, or until the roast is fork-tender and the vegetables are cooked through.
About 30 minutes before serving, mix 1-2 tablespoons of cornstarch with 1/4 cup of water to make a slurry. Stir it into the slow cooker and cook on low for an additional 30 minutes to thicken the gravy …