🍲 Sunday Slow Cooker Pot Roast with Gravy
đź›’ Ingredients
1.5–2 kg beef chuck roast (or shoulder)
1 onion, sliced
3–4 potatoes, peeled and cut into chunks
3 carrots, cut into chunks
3 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp paprika (optional)
2 tbsp flour or cornstarch (for gravy)
👩‍🍳 Instructions
Prep the base
Place onions, potatoes, carrots, and garlic in the bottom of a slow cooker.
Season the meat
Rub the beef with salt, pepper, and paprika.
Optional (but worth it): Sear the meat
Brown the roast in a hot pan with a little oil (2–3 minutes per side). This adds deep flavor.
Slow cook
Place the beef on top of the vegetables.
Pour in beef broth and Worcestershire sauce.
Cook low and slow
LOW: 8–10 hours
HIGH: 5–6 hours
The meat should be so tender it shreds with a fork.
Make the gravy
Remove meat and veggies.
Pour juices into a pan.
Mix flour/cornstarch with a little cold water, then stir into the liquid.
Simmer until thickened.
❤️ Tips for that “grandma taste”
Add a splash of soy sauce or a pinch of sugar for deeper flavor.
A packet of onion soup mix can boost richness (optional shortcut).
Let the roast rest 10 minutes before shredding—keeps it juicy.
