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Slow Cooker Fork-Tender Pot Roast with Gravy

Plate of tender, shredded slow cooker pot roast served with baby potatoes and carrots in rich gravy.
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Make a classic, comforting pot roast in your slow cooker. This set-and-forget chuck roast recipe yields tender meat and rich gravy, perfect for family dinners.

Ingredients

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  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 4 medium carrots, cut into 2-inch pieces
  • 3 medium potatoes, quartered

Instructions

  1. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2 to 3 minutes per side. This step adds flavor.
  3. Place the seared roast in the basin of your slow cooker.
  4. Pour the beef broth, red wine (if using), and Worcestershire sauce around the roast.
  5. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is fork-tender.
  6. About 30 minutes before the end of the cooking time, add the carrots and potatoes around the roast.
  7. Once cooked, remove the roast and vegetables from the slow cooker and keep them warm.
  8. To make the gravy, whisk together the cornstarch and cold water in a small bowl to create a slurry.
  9. Pour the cooking liquid from the slow cooker into a saucepan. Bring the liquid to a simmer over medium heat.
  10. Whisk the cornstarch slurry into the simmering liquid. Cook, stirring constantly, until the gravy thickens, about 2 minutes.
  11. Slice the roast against the grain and serve immediately with the vegetables and gravy.

Notes

  • For make-ahead meals, cook the roast completely, cool it, and store the meat and gravy separately in airtight containers in the refrigerator for up to 4 days. Reheat slowly on the stovetop or in the microwave.
  • If you skip searing, the flavor will be less deep, but the texture will still be tender.
  • Use low-sodium broth if you are watching your salt intake.

Nutrition

Find it online: https://cookincorner.com/slow-cooker-pot-roast-recipe/