Slow-Cooker Pot Roast with Rich Homemade Gravy

This crock pot pot roast is classic comfort food and surprisingly simple to prepare. The slow cooker does the heavy lifting, producing a tender, juicy roast with perfectly cooked vegetables, and you can finish it with a quick stovetop gravy in about five minutes if you like.

This is the pot roast I make on repeat.

• Quick prep. The hands-on time is minimal: sear the roast, sauté the aromatics, add everything to the slow cooker, and let it do its job. It’s perfect for busy days—start it in the morning and come home to a warm, home-cooked meal.
• Great leftovers. This pot roast tastes even better reheated, so it’s ideal for easy lunches or dinners throughout the week. It also freezes well if you want to save portions for later or share a meal with someone else.
• Easy gravy. If you want gravy, make a simple cornstarch slurry and whisk it into the strained cooking liquid on the stove. In a few minutes you’ll have a rich gravy to spoon over the shredded beef and vegetables.

Here’s what you’ll need.

Here’s how it all comes together.

SEAR THE ROAST. Season the roast with salt and pepper and sear it in olive oil in a large sauté pan over medium-high heat. Brown all sides, including the edges, then transfer the roast to the slow cooker.

SAUTÉ THE AROMATICS. In the same pan, reduce the heat to medium and cook the onion with a couple pinches of salt and pepper until softened, about 3–4 minutes. Add smashed garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder and a bit more salt and pepper. Cook for another minute.

DEGLAZE. Add Worcestershire sauce plus a couple splashes of beef stock to loosen any browned bits from the pan, then pour that mixture over the roast in the slow cooker.

ADD VEGGIES AND SEASONINGS. Add carrots and baby potatoes around the roast, pour in the remaining beef stock, and season with salt and pepper. Tuck in fresh thyme, rosemary, and bay leaves among the vegetables.

SLOW COOK. Cover and cook on high for 5–6 hours or on low for 8–10 hours, until the roast pulls apart easily with a fork. When it’s done, garnish with chopped parsley and make gravy if desired.

It’s all gravy, baby.

• Strain the cooking liquid into a saucepan and bring it to medium heat.
• Mix 3 tablespoons cornstarch with 3 tablespoons cold water to make a slurry.
• Whisk the slurry into the simmering liquid and cook until the sauce thickens, a few minutes. Season with salt and pepper to taste.

The best cuts of beef for pot roast.

Chuck roast is the go-to choice for pot roast, but other cuts work well too. Good options include:

• chuck roast
• round roast (bottom round or rump roast)
• shoulder roast
• brisket
• short ribs

Choose a cut with good marbling so it becomes tender and juicy after a long, slow cook. The connective tissue breaks down during cooking and yields a fall-apart roast.

Things I learned while testing this recipe.

• Cut the carrots uniformly. Slice carrots to match the potato size so everything cooks evenly. Baby potatoes cut in half are an easy time-saver.
• Use a wide sauté pan to sear. A large sauté pan or cast iron skillet gives more surface contact for an even sear and makes it easier to move the roast to the slow cooker.
• Don’t skip the sear or the sauté. Both steps build deep flavor and improve texture—worth the extra few minutes.
• Check doneness and adjust if needed. If the veggies are tender before the roast is shreddable, remove them and continue cooking the meat until it’s pull-apart tender; then return the veggies to warm through.
• Choose the right slow cooker size. A 6–7 quart crock pot works well for this recipe. If your slow cooker is smaller, cut the roast in half and sear each piece before cooking.

Cook once, enjoy pot roast all week.

• This recipe is ideal for make-ahead meals: prepare it on a weekend and enjoy quick, flavorful lunches or dinners all week long.
• The slow-cooked beef reheats well without drying out, and the gravy stays smooth and flavorful when reheated.

Here’s what I’d serve with this.

• crispy garlic bread
• sliced garlic cheese bread
• slow cooker mashed potatoes
• simple house salad
• simple cornbread casserole

Just in case you have leftovers.

• Storing: Keep leftover roast and vegetables in an airtight container in the refrigerator for up to a week. Store the meat submerged in its juices or gravy to prevent drying.
• Freezing: Freeze leftovers in their juices or gravy in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm leftovers gently in a saucepan over medium heat with some of the reserved broth or gravy, stirring occasionally until heated through. Adjust seasoning before serving.

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