Ultimate Slow Cooker Pot Roast with the BEST Gravy Recipe

The aroma of a Slow Cooker Pot Roast with the BEST gravy wafts through your home, wrapping you in a warm, hearty embrace. Tender beef, melting in your mouth, swims in a rich, flavorful gravy that makes you want to dive right in. pairing with chimichurri steak It’s the kind of dish that transforms an ordinary dinner into a comforting feast, reminding you of family gatherings and cozy Sundays. breakfast with beef sausage side dish of parmesan zucchini.

Picture this: it’s a chilly evening, and you’re huddled on the couch with your loved ones. You hear the gentle bubbling of your slow cooker, teasing your taste buds with promises of savory goodness. This pot roast is not just food; it’s an experience filled with laughter, warmth, and maybe even a bit of chaos as everyone tries to snag that last juicy slice.

I still remember my first attempt at making this dish. It was a rainy day, and I thought I’d impress my friends with my culinary prowess. Let’s just say they were impressed when I didn’t burn down the kitchen!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chuck Roast: Look for well-marbled cuts for optimal tenderness and flavor during cooking.

• Carrots: Fresh, vibrant carrots add sweetness and color; cut them into thick chunks to prevent mushiness. cinnamon brown sugar carrots.

• Potatoes: Yukon gold potatoes are perfect; they hold their shape while soaking up all that glorious gravy.

• Onions: Sweet onions caramelize beautifully and enhance the overall flavor profile of your pot roast.

• Beef Broth: Use low-sodium broth to control salt levels; it forms the base of your rich gravy.

• Worcestershire Sauce: A splash adds depth; don’t skip it if you want that umami kick!

• Garlic: Fresh garlic cloves enhance flavor; they infuse their essence into the roast beautifully.

• Herbs (Thyme and Rosemary): Fresh herbs elevate the dish’s aroma; strip leaves from stems before adding them in.

• Salt and Pepper: Essential seasonings to enhance all flavors—don’t be shy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients on the counter. Chop carrots into thick pieces and dice onions so they can caramelize nicely during cooking.

Sear the Beef: Heat a skillet over medium-high heat. Season your chuck roast generously with salt and pepper before searing it for about 4-5 minutes per side until golden brown.

Add to Slow Cooker: Place the seared roast in your slow cooker. Layer carrots and potatoes around it like they’re cheering for their meaty champion!

Create Gravy Magic: In a bowl, mix beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary. Pour this fragrant potion over your roast and veggies.

Cook Low and Slow: Cover and set your slow cooker on low for 8 hours or high for 4 hours. As it cooks, enjoy the tantalizing aromas filling your home!

Serve Up Deliciousness!: Once cooked, shred or slice the pot roast directly in its savory juices. Ladle that glorious gravy over everything on each plate—trust me; no one will complain!

Your Slow Cooker Pot Roast with the BEST gravy will soon become your go-to comfort food! Enjoy each bite as it takes you back to those cherished moments shared around the dinner table—where laughter flows as freely as that luscious gravy! For more inspiration, check out this Crockpot ravioli casserole recipe recipe.

Perfecting the Cooking Process

Sear the roast before placing it in the slow cooker to lock in flavors. Then, layer your vegetables and seasonings for optimal taste and texture.

Add Your Touch

Try adding red wine for depth or fresh herbs like rosemary for a fragrant twist. Feel free to swap vegetables based on what you have handy.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low in the slow cooker for best results, keeping it moist.

I remember the first time I made Slow Cooker Pot Roast with the BEST gravy; my friends raved about how tender it was, and we ended up devouring every last bite!

FAQ

What cut of meat is best for pot roast?

Chuck roast is ideal due to its marbling and tenderness after slow cooking.

Can I make pot roast without a slow cooker?

Yes, use a Dutch oven at 325°F for about 3-4 hours instead.

How do I thicken the gravy?

Mix cornstarch with cold water and stir into the gravy while simmering until thickened.

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Slow Cooker Pot Roast with the BEST Gravy

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• Author: Anastasia Chen
• Total Time: 8 hours 20 minutes
• Yield: Serves 8

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Description

Slow Cooker Pot Roast with the BEST Gravy is your go-to comfort food for chilly evenings. This dish features a tender, flavorful chuck roast that simmers in a rich, savory gravy alongside vibrant vegetables. Perfect for family gatherings or cozy weeknights, this recipe is sure to impress with its melt-in-your-mouth texture and heartwarming aroma.

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Ingredients

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• 3 lbs chuck roast
• 4 large carrots, cut into thick chunks
• 2 lbs Yukon gold potatoes, quartered
• 2 medium sweet onions, diced
• 2 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 2 tsp fresh rosemary, chopped
• Salt and pepper to taste

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Instructions

1. Prep your ingredients by chopping carrots and dicing onions.
2. Sear the chuck roast in a skillet over medium-high heat for 4-5 minutes per side until golden brown.
3. Place the seared roast in the slow cooker and layer the carrots and potatoes around it.
4. In a bowl, combine beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary. Pour over the meat and veggies.
5. Cover and cook on low for 8 hours or high for 4 hours.
6. Shred or slice the pot roast in its juices before serving.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 plate (300g)
• Calories: 445
• Sugar: 6g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 33g
• Cholesterol: 95mg