BeefMain CourseSlow Cooker

Slow Cooker Pot Roast With Gravy

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A seared beef chuck roast cooks low and slow with vegetables until tender, finishing with a rich stovetop gravy made from the cooking broth.

Sliced pot roast with gravy, carrots, and celery on a platter.
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A traditional pot roast makes a filling dinner that requires very little hands-on time. The beef sears on the stove to build flavor before moving to the slow cooker, where it simmers alongside carrots, celery, and onions for hours.

Once the meat finishes cooking, the savory broth left behind serves as the base for a thick gravy. The slow cooker handles the long braise, leaving your oven free for side dishes or desserts.

Why this works

  • Searing the meat first adds a deep crust and rich flavor to the final dish.
  • Deglazing the pan with beef broth lifts all the browned bits into the cooking liquid.
  • Whisking a flour slurry into the strained slow cooker juices creates a smooth gravy without extra drippings.

Ingredients you'll need

Ingredients for pot roast including beef, carrots, celery, broth, and spices.
Gather the chuck roast, vegetables, beef broth, and spices.
  • Beef chuck roast: This cut has enough marbling to break down and become tender during a long braise. Bottom round or brisket will also work well.
  • Vegetable oil: Use an oil with a high smoke point like vegetable, canola, or avocado oil for searing the beef.
  • Beef broth: Choose a low-sodium broth so you can control the salt level as the liquid reduces into gravy.
  • Tomato paste: Adds a savory depth to the cooking liquid and helps color the gravy.
  • Dried herbs: A mix of rosemary, thyme, oregano, basil, and parsley flavors the dry rub. You can substitute 1 1/4 teaspoons of Italian seasoning for the oregano, basil, and parsley.

Exact quantities are in the recipe card below.

How to make it

Step 1: Prepare and sear the beef

Coat the roast thoroughly with the spice blend. Sear it in a hot skillet until a dark crust forms on all sides.

Step 2: Cook the vegetables

Soften the onions, then add the garlic, carrots, and celery. Deglaze the pan with broth to capture the flavor from the beef.

A browned beef chuck roast cooking in a large skillet.
Sear the seasoned beef until a dark crust forms on all sides.

Step 3: Slow cook

Transfer the meat, vegetables, and seasoned broth to the slow cooker. Let it cook on low heat until the roast pulls apart easily with a fork.

Step 4: Make the gravy

Strain the hot cooking juices into a saucepan on the stove. Thicken the liquid with a flour slurry and finish with butter.

Sliced pot roast with gravy, carrots, and celery on a platter.
Serve the tender pot roast with the cooked vegetables and warm gravy.

Serve it with

Serve this roast over Make Ahead Mashed Potatoes for Thanksgiving to soak up the gravy. Finish the meal with a slice of Apple Crisp With Oats.

Storage and reheating

Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days. You can freeze the meat and gravy for up to 3 months. Reheat gently in a saucepan over medium-low heat until the beef reaches 165°F (74°C).

FAQ

Can I skip searing the beef?

Searing is optional but highly recommended. It builds a savory crust that flavors the meat and the gravy.

Why is my pot roast tough?

Chuck roast requires a long cooking time to break down the connective tissue. If it feels tough, it likely needs another hour or two in the slow cooker.

Can I add potatoes to the slow cooker?

Yes, you can add halved baby potatoes or quartered russet potatoes to the slow cooker along with the carrots and celery.

Sliced pot roast with gravy, carrots, and celery on a platter.

Slow Cooker Pot Roast With Gravy

A seared beef chuck roast cooks low and slow with vegetables until tender, finishing with a rich stovetop gravy made from the cooking broth.

By Ben Marlowe · mycookingpot.com

Prep
25 min
Cook
8 hr
Total
8 hr 25 min
Servings
8
Course: Main CourseCuisine: AmericanMethod: Slow CookerDifficulty: Easy
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Ingredients

Instructions

  1. Combine the paprika, 1 1/2 teaspoons kosher salt, garlic powder, black pepper, rosemary, thyme, oregano, basil, and parsley in a small bowl. Rub the mixture evenly over all sides of the chuck roast.
  2. Heat the oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4 to 5 minutes per side. Transfer the meat to the slow cooker insert.
  3. Lower the heat to medium. Add the diced onion and cook until softened, about 8 to 10 minutes. Stir in the garlic, carrots, and celery, cooking for another 5 minutes.
  4. Pour 1/2 cup of the beef broth into the skillet. Scrape up any browned bits from the bottom. Stir in the tomato paste, 2 cups of the beef broth, and the 3/4 teaspoon kosher salt.
  5. Pour the vegetable and broth mixture over the beef in the slow cooker. Tuck the bay leaves into the liquid. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the meat is fork tender.
  6. Remove the roast and vegetables to a platter and cover to keep warm. Discard the bay leaves.
  7. Strain the cooking liquid from the slow cooker into a medium saucepan. Bring to a boil over medium-high heat. In a small bowl, whisk the remaining 1/2 cup of beef broth with the flour to make a smooth slurry.
  8. Whisk the slurry into the boiling liquid. Cook for 2 to 3 minutes until thickened. Remove from the heat and whisk in the butter until melted.
  9. Slice or pull apart the beef and serve with the vegetables and warm gravy.

Notes

  • For food safety, whole cuts of beef must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest. However, a pot roast needs to reach between 200°F and 210°F (93°C and 99°C) to break down the connective tissue and become tender.
  • If your gravy feels too thick, whisk in an extra splash of beef broth until it reaches your preferred consistency.
  • Searing the beef is optional but highly recommended to build a deep, savory flavor profile.

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