Slow Cooker Pot Roast with Rich Sunday Gravy
A classic comfort meal with tender beef, soft vegetables, and rich homemade gravy — just like grandma used to make after church.
Ingredients
For the roast
3–4 lb beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 packet onion soup mix
4 cups potatoes, peeled and chopped
4 carrots, cut into chunks
1 onion, sliced
3 cloves garlic, minced
2 cups beef broth
2 tbsp Worcestershire sauce
For the gravy
2 tbsp cornstarch
3 tbsp cold water
Instructions
Season the roast
Pat the chuck roast dry and season with salt, pepper, garlic powder, and onion powder.
Sear the meat
Heat olive oil in a large skillet over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned.
Layer the slow cooker
Add potatoes, carrots, onions, and garlic to the bottom of the slow cooker.
Add the roast
Place the seared roast on top of the vegetables.
Make the broth
In a bowl, mix beef broth, Worcestershire sauce, and onion soup mix. Pour over the roast.
Cook low and slow
Cover and cook:
LOW for 8–9 hours
or
HIGH for 5–6 hours
The meat should shred easily with a fork.
Make the gravy
Remove the roast and vegetables. Pour the cooking liquid into a saucepan.
Mix cornstarch and cold water into a slurry, then whisk into the simmering liquid until thickened.
Serve
Spoon the rich gravy over the roast, potatoes, and carrots.
Optional Grandma Touches
Add a splash of red wine for deeper flavor.
Stir in a tablespoon of butter before serving for silky gravy.
Serve with warm biscuits or buttered bread.
