Slow Cooker Pot Roast with Gravy Recipe

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Pot Roast

Confession: I wasn’t a fan of pot roast for most of my life. I just didn’t get it – the beef and vegetables were fine, but typically they are braised in just liquids that aren’t thickened in any way so the end result is like a watery broth.

Plenty of flavour in it, but when you pour it over the beef and vegetables, it doesn’t cling to it at all because it’s watery.

So I decided to change it and thicken the sauce using a touch of flour. So it’s more like a gravy. Now THAT’s a pot roast worthy of company, in my humble opinion!!!

If you love meltingly tender, slow cooked roast beef and deeply flavoured gravy, this pot roast recipe is for you!

 

INGREDIENTS

 

  • 2 pound chuck roast
  • 1 tablespoon herb and garlic seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ sweet yellow onion
  • 2 cloves garlic
  • 8 oz baby carrots
  • 16 oz gold potatoes halved or quartered if large
  • ¼ cup cornstarch
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 3 cups beef broth
  • ¼ cup tapioca pearls

 

INSTRUCTIONS

 

  1. Season roast with herb and garlic seasoning.
  2. Heat olive oil and butter over medium high heat in skillet or multi cooker.
  3. Brown roast on both sides and transfer to slow cooker along with carrots and potatoes.
  4. Make a slurry of cornstarch by whisking until smooth with ¼ cup water.
  5. Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker.
  6. Cover and cook on low for 8-10 hours until fork tender.

Enjoy!!

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