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Slow Cooker Pot Roast with Gravy: A Juicy Delight

Slow Cooker Pot Roast with Gravy
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A tender and juicy slow cooker pot roast served with rich gravy, perfect for a comforting meal.

Ingredients

Scale
  • 3–4 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 potatoes, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons cornstarch (optional, for thickening gravy)

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned.
  2. Transfer the roast to the slow cooker.
  3. Add chopped onion, carrots, potatoes, and minced garlic around the roast.
  4. In a bowl, mix beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour over the roast and vegetables.
  5. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender.
  6. If desired, mix cornstarch with a little water to create a slurry and stir into the gravy to thicken before serving.
  7. Serve the pot roast with the gravy and vegetables.

Notes

  • For best results, use a good quality beef chuck roast.
  • Feel free to add other vegetables like celery or parsnips.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/slow-cooker-pot-roast-with-gravy-recipe/