Slow Cooker Pot Roast with Gravy

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 5 Servings

This Slow Cooker Pot Roast with Gravy is just too perfect! If you have time to spare before any meal, then this recipe will suit you just fine! Meat, veggies, and a heartwarming sauce, this is what you just need! Try this recipe now!

Ingredients:

2 cloves garlic

8 ounces of baby carrots

1 tbsp butter

½ sweet yellow onion

½ c red wine

3 c beef broth

¼ c tapioca pearls

16 ounces gold potatoes, halved or quartered if large

1 tbsp herb and garlic seasoning

1 tbsp olive oil

2 lbs. chuck roast

¼ c cornstarch

2 tbsp tomato paste

Directions:

Sprinkle the garlic seasoning and herbs on top of the roast, then rub it until well coated.

Place a skillet on the stove and turn the heat to medium-high.

Add butter and olive oil, then allow them to become hot.

Add the roast into the hot skillet, then sear each side for a few minutes until brown.

Remove the seared roast from the skillet and transfer it into a slow cooker.

Add the potatoes, onions, garlic, and carrots into the slow cooker over the roast.

Add cornstarch and ¼ cup of water into a bowl, then stir until well blended. Pour the mixture into the slow cooker and stir until well blended and thick.

Add the rest of the ingredients into the slow cooker, then stir everything until well blended.

Cover and seal the slow cooker, then cook the roast with the gravy for about 8 hours on a low setting.

Serve right away and enjoy!

Notes:

I suggest slow cooking this roast for the best result.

You can use beef broth instead of red wine. It’s always an option!

I highly suggest you sear the roast for the best flavors!

Nutrition Facts: