Slow Cooker Pot Roast with Gravy
This comforting slow cooker pot roast with gravy features tender beef, hearty vegetables, and a rich gravy, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 3-4 pounds pot roast Choose a good quality chuck roast for best flavor.
- 1 tablespoon olive oil For searing the pot roast.
- 1 onion, chopped Provides a fragrant base.
- 4 carrots, chopped Adds sweetness and color.
- 3 potatoes, diced Hearty and filling addition.
- 4 cups beef broth For the gravy mixture.
- 2 tablespoons Worcestershire sauce Enhances the flavor.
- 2 cloves garlic, minced For added aroma.
- to taste Salt and pepper For seasoning.
- 1 teaspoon dried thyme For flavoring.
- 1 teaspoon dried rosemary For flavoring.
Instructions
Preparation
- Heat the olive oil in a skillet over medium-high heat.
- Sear the pot roast on all sides until browned to lock in juices.
- In the bottom of your slow cooker, add the chopped onion, carrots, potatoes, and minced garlic.
- Place the seared pot roast on top of the vegetables.
- In a separate bowl, mix together the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Pour the mixture over the roast and vegetables.
Cooking
- Cover the slow cooker and set it to cook on low for 8 hours or on high for 4-5 hours.
- Let the roast rest for several minutes after cooking before slicing.
Serving
- Slice the pot roast into thick portions and serve alongside the seasoned vegetables, ladling some gravy over everything.
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Notes
Serve with crusty bread or rolls for soaking up leftover gravy. A simple salad can balance the meal.