Tender and Flavorful Slow Cooker Pot Roast with Rich Gravy
Craving a comforting, home-cooked meal that practically cooks itself? Look no further than this slow cooker pot roast recipe. With its melt-in-your-mouth beef, tender vegetables, and rich, homemade gravy, it's the epitome of comfort food. The best part? Minimal effort for maximum flavor!
This one-pot wonder is perfect for busy weeknights or lazy weekends. Prepare the ingredients in advance, toss everything into your slow cooker, and let the magic happen while you relax. The longer it cooks, the more tender and flavorful the roast becomes.
Ingredients
- For the pot roast:
- 3-4 pound chuck roast (or rump or bottom round)
- 2 tablespoons all-purpose flour
- 4 tablespoons olive oil
- Meat seasoning:
- 2 teaspoons brown sugar
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- For the gravy:
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube (or 1 teaspoon beef bouillon paste)
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2-3 drops Kitchen Bouquet (optional)
- 1 tablespoon cold unsalted butter
- For the vegetables:
- 2 ¼ pounds baby potatoes
- 2 pounds carrots
Instructions
- Prepare the roast: Pat the roast dry with paper towels. Combine the meat seasoning ingredients and rub them evenly over all sides of the roast. Coat the roast with flour.
- Sear the roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until a golden brown crust forms. Remove from the skillet and set aside.
- Make the gravy base: In the same skillet, whisk together the gravy ingredients (except cornstarch and cold water). Scrape the bottom of the skillet to release any browned bits.
- Combine ingredients: Transfer the gravy mixture to the slow cooker. Add the seared roast and any juices from the skillet.
- Prepare the vegetables: Cut potatoes into halves or quarters, depending on size. Peel and cut carrots into halves or thirds.
- Cook the pot roast: Arrange potatoes and carrots around the roast in the slow cooker. Cover and cook on high for 5-6 hours or low for 8-10 hours.
- Thicken the gravy: Carefully transfer the cooking liquid to a saucepan. Whisk together cornstarch and cold water until smooth. Gradually add the cornstarch slurry to the gravy, whisking constantly. Bring to a simmer and cook until thickened. Stir in Kitchen Bouquet and butter for richer flavor and color.
- Serve: Remove the roast, potatoes, and carrots from the slow cooker. Pour the thickened gravy over the meat and vegetables. Serve immediately.
Tips
- For extra flavor, consider adding a bay leaf to the slow cooker.
- If you prefer a thicker gravy, increase the cornstarch to taste.
- Leftover pot roast can be shredded and used in sandwiches, tacos, or salads.
- To make this recipe ahead of time, prepare the ingredients and store them in the refrigerator. Assemble the slow cooker in the morning for a delicious dinner ready when you get home.
Nutritional Information (Approximate)
- Calories: 564kcal
- Carbohydrates: 41g
- Protein: 38g
- Fat: 29g
- Saturated Fat: 11g
- Cholesterol: 121mg
- Sodium: 992mg
- Potassium: 1555mg
- Fiber: 6g
- Sugar: 8g
- Vitamin A: 19211IU
- Vitamin C: 34mg
- Calcium: 94mg
- Iron: 5mg
Note: Nutritional information is based on a serving size and may vary depending on specific ingredients and quantities used.
This slow cooker pot roast is a comforting and satisfying meal that will leave you wanting seconds. Enjoy!
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