Description
Mouthwatering slow cooker pot roast with gravy delivers comfort straight from grandma’s kitchen. Tender beef melds with rich, savory sauce, promising a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 pounds chuck roast
Vegetables:
- 8 ounces (226 grams) baby carrots
- 16 ounces (454 grams) gold potatoes (halved or quartered if large)
- ½ sweet yellow onion (sliced)
- 2 cloves garlic (minced)
Seasonings and Liquids:
- 3 cups beef broth
- ½ cup red wine (optional; can substitute with additional beef broth)
- 1 tablespoon herb and garlic seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons tomato paste
Thickeners:
- ¼ cup tapioca pearls (for thickening)
- ¼ cup cornstarch (for slurry)
Instructions
- Massage the chuck roast thoroughly with herb and garlic seasoning, allowing the aromatics to penetrate the meat for maximum flavor infusion.
- Create a rich caramelized exterior by searing the roast in a blend of olive oil and butter over medium-high heat. Brown each side meticulously for 4-5 minutes to develop deep, complex flavor profiles.
- Strategically position the seared roast in the slow cooker, surrounding it with baby carrots, halved potatoes, fragrant minced garlic, and sweet sliced onions to create a harmonious flavor foundation.
- Craft a savory liquid base by whisking together robust beef broth, optional red wine, concentrated tomato paste, and delicate tapioca pearls. Gently cascade this mixture over the meat and vegetables.
- Seal the slow cooker and allow the roast to simmer on low heat for 8-10 hours, transforming the tough meat into a meltingly tender centerpiece while infusing the vegetables with rich, meaty essence.
- As the cooking cycle nears completion, prepare a cornstarch slurry by blending cornstarch with water. Introduce this thickening agent to the cooking liquid, allowing the gravy to develop a luxurious, velvety consistency during the final 30 minutes.
- Carefully transfer the roast to a cutting surface, separating it into succulent pieces. Plate the dish by arranging the tender meat alongside caramelized vegetables, then lavish with the glossy, deeply flavored gravy. Elevate the presentation with a sprinkle of fresh parsley for a touch of vibrant color and herbal brightness.
Notes
- Searing the chuck roast before slow cooking creates a deep, rich flavor profile that elevates the entire dish, giving it a restaurant-quality taste.
- Tapioca pearls act as a natural thickening agent, helping to create a silky smooth gravy without the need for excessive flour or cornstarch.
- Low and slow cooking breaks down tough muscle fibers, transforming the chuck roast into melt-in-your-mouth tender meat that falls apart effortlessly.
- Using a combination of beef broth and red wine adds complex layers of flavor, making the gravy more robust and sophisticated.
- Cornstarch slurry is the secret to achieving a perfectly thickened gravy without lumps, ensuring a smooth and glossy sauce that coats the meat and vegetables beautifully.
- Letting the roast rest before slicing allows the juices to redistribute, guaranteeing each bite is incredibly moist and flavorful.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 485
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg