A classic meal with a few updates, this Slow Cooker Pot Roast with Gravy is easy to make and cooks with the gravy right in the pot for the perfect one-pot meal!
2 pound chuck roast
2 cloves garlic
8 oz baby carrots
16 oz gold potatoes (halved or quartered if large)
1/2 cup red wine
1 tablespoon herb and garlic seasoning
1 tablespoon olive oil
1 tablespoon butter
1/2 sweet yellow onion
3 cups beef broth
1/4 cup tapioca pearls
1/4 cup cornstarch
2 tablespoons tomato paste
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 1/4 cup water
5 ) Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
Cover and cook on low for 8-10 hours until fork tender
I don’t recommend cooking this recipe on high.
Red wine can be omitted or subbed for additional beef broth.
Browning roast before cooking is optional.