Pot Roast with Carrots, Potatoes & Gravy

A classic, hearty family meal with melt-in-your-mouth beef, tender vegetables, and a rich homemade gravy.

Ingredients

For the Pot Roast

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 2 tbsp olive oil (optional, for browning)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 large onion, sliced
• 4 cloves garlic, minced
• 5–6 carrots, peeled and cut into chunks
• 1½ lbs (700 g) baby potatoes (or quartered Yukon Gold potatoes)
• 2 cups (475 ml) beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 bay leaves

For the Gravy

• 2 cups cooking liquid from the slow cooker
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

Step 1: Season the Roast

1. Pat the roast dry with paper towels.
2. Mix together the salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. Rub the seasoning all over the roast.

Step 2: Brown the Meat (Optional)

• Heat the olive oil in a large skillet over medium-high heat.
• Sear the roast for 3–4 minutes per side until nicely browned.
• Transfer to the slow cooker.

Step 3: Assemble

1. Place the onions and garlic in the bottom of the slow cooker.
2. Add the carrots and potatoes around the roast.
3. In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste.
4. Pour the mixture over the roast and vegetables.
5. Add the bay leaves.

Step 4: Slow Cook

• Low: 8–10 hours (recommended)
• High: 5–6 hours

The roast is done when it easily falls apart with a fork.

Step 5: Make the Gravy

1. Remove the roast and vegetables to a serving platter and cover loosely with foil.
2. Strain 2 cups of the cooking liquid into a saucepan.
3. Mix the cornstarch and cold water until smooth.
4. Bring the cooking liquid to a gentle simmer.
5. Whisk in the cornstarch slurry and cook for 2–3 minutes, until thickened.
6. Taste and adjust seasoning with salt and pepper if needed.

Serving Suggestions

Serve the sliced or shredded pot roast with the carrots and potatoes, then spoon the rich gravy generously over everything. Pair with:

• Warm dinner rolls
• Steamed green beans
• Buttered peas
• A fresh green salad

Tips

• Chuck roast is the best cut for slow cooking because it becomes tender and flavorful.
• For extra richness, stir 1 tablespoon of butter into the gravy just before serving.
• Add mushrooms or celery for additional flavor and texture.
• Leftovers keep in the refrigerator for 3–4 days or can be frozen for up to 3 months.

Serves

6–8 people

Approximate nutrition (per serving, based on 8 servings):

• Calories: ~540
• Protein: 42 g
• Carbohydrates: 28 g
• Fat: 28 g
• Fiber: 4 g