Name: Slow Cooker Pot Roast with Gravy Recipe
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Cuisine: American
Ingredients: 2 pounds chuck roast; 1 tablespoon herb and garlic seasoning; 1/2 sweet yellow onion, quartered; 2 cloves garlic; 8 oz baby carrots; 16 oz gold potatoes, halved or quartered if large; 1/4 cup cornstarch; 2 tablespoons tomato paste; 1/2 cup red wine; 3 cups beef broth; 1/4 cup tapioca pearls

Jump to Recipe· 4.4 from 24 reviews

If you’re craving a warm, comforting meal that basically cooks itself while you go about your day, you’re going to adore this Slow Cooker Pot Roast with Gravy Recipe. It’s one of those dishes where the meat turns out melt-in-your-mouth tender and the gravy is so rich and flavorful, you’ll want to spoon it over everything. Trust me, once you try this recipe, slow cooker pot roast nights will become a weekly tradition in your home — and I’m here to make sure you nail it every time.

Why You’ll Love This Recipe

Hands-Off Cooking: Set it and forget it—your slow cooker does the heavy lifting while you enjoy your day.
Tender, Juicy Meat: The low-and-slow method breaks down the chuck roast perfectly every time.
Rich Gravy that Wows: Homemade gravy thickened with tapioca pearls and cornstarch makes every bite unforgettable.
Simple Ingredients, Big Flavor: Basic pantry staples combine to create a comforting meal that feels special.

Ingredients & Why They Work

This Slow Cooker Pot Roast with Gravy Recipe balances hearty meatiness with tender veggies and a luscious gravy. Each ingredient is chosen to build depth without any complicated steps—making it perfect for any skill level.

Slow Cooker Pot Roast with Gravy Recipe - Ingredients

Chuck roast: This cut is perfect for slow cooking due to its marbling, turning silky tender after hours in the cooker.
Herb and garlic seasoning: Adds a flavorful punch without any hassle—feel free to use your favorite blend or make your own.
Sweet yellow onion: Adds sweetness and depth as it cooks down slowly with the meat and vegetables.
Garlic cloves: Fresh garlic infuses the pot roast with savory aroma that’s irresistible.
Baby carrots: They stay tender yet retain a slight bite, bringing color and sweetness.
Gold potatoes: These soak up all the meaty juices and hold their shape well in the slow cooker.
Cornstarch: This is key for thickening your gravy to the perfect silky consistency.
Tomato paste: Adds umami richness and deepens the roast’s flavor base.
Red wine: It brightens the dish with acidity and rounds out the hearty broth.
Beef broth: The savory foundation for the gravy and cooking liquid.
Tapioca pearls: An underrated thickening agent that adds a smooth finish without cloudiness.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how flexible this Slow Cooker Pot Roast with Gravy Recipe is. You can easily switch up veggies or seasonings to suit your mood, making it your own cozy signature dish.

Variation: Sometimes I add mushrooms for an earthy twist—if you’re a fan, toss in a cup around hour 6 so they don’t get too mushy.
Dietary changes: Use low sodium broth and skip the wine if needed, substituting with extra broth and a splash of balsamic vinegar for brightness.
Vegetarian twist: Swap the roast with mushroom or cauliflower “steaks” and use vegetable broth for a comforting meatless meal.
Spice it up: A dash of smoked paprika or chili flakes can add a subtle kick without overpowering the cozy flavors.

Step-by-Step: How I Make Slow Cooker Pot Roast with Gravy Recipe

Slow Cooker Pot Roast with Gravy Recipe - Recipe Step

Step 1: Prep and Layer Ingredients

First things first: place your 2-pound chuck roast right in the slow cooker’s base. I always pat my roast dry with paper towels before seasoning to help the spices stick better. Sprinkle the herb and garlic seasoning evenly over the top—it’s your first layer of flavor. Then, tuck in those quartered sweet onions, whole garlic cloves, baby carrots, and halved gold potatoes all around and on top of the roast. This layering ensures the veggies soak up all those meaty juices as everything cooks.

Step 2: Add Tomato Paste & Tapioca Pearls

Next, dollop the tomato paste over the veggies and roast. This concentrated paste amps the savory flavor and adds subtle sweetness. Sprinkle the tapioca pearls evenly on top—they’re kind of my secret weapon to making a gravy with a silky smooth texture without any lumps.

Step 3: Whisk and Pour the Liquid

In a small bowl, whisk together the cornstarch with about 1/4 cup water until completely smooth—no lumps, please! Then whisk this slurry together with the red wine and beef broth. Pour this fragrant liquid blend over everything in the slow cooker. This mix is what will create that beautifully thickened gravy as it cooks down.

Step 4: Cook Low and Slow

Cover your slow cooker and let it work its magic on low heat for 8 to 10 hours. This is when all that collagen in the chuck roast melts down, creating tender beef and rich gravy. Avoid lifting the lid too often—it lengthens the cooking time. By the end, your roast will be fall-apart tender and the veggies perfectly soft.

Pro Tips for Making Slow Cooker Pot Roast with Gravy Recipe

Pat the Meat Dry: Drying the roast before seasoning helps the herbs stick better and develops a deeper flavor.
Don’t Skip Tapioca Pearls: They provide a glossy, silky consistency to the gravy without clouding or lumps, better than just cornstarch alone.
Low and Slow Wins: Cooking on low heat for the full 8-10 hours guarantees tender, juicy meat that just melts apart.
Resist Lid Lifting: Every peek lets heat escape, adding up to much longer cook times—trust the process!

How to Serve Slow Cooker Pot Roast with Gravy Recipe

Slow Cooker Pot Roast with Gravy Recipe - Serving Suggestion

Garnishes

I enjoy finishing this pot roast with a sprinkle of fresh chopped parsley for a touch of brightness and color. Sometimes, a few cracked black peppercorns on top really make the dish pop. If you’re in the mood, a dollop of horseradish cream on the side pairs beautifully with the rich meat and gravy — it gives a little zing that wakes up your palate.

Side Dishes

Mashed potatoes or buttery egg noodles are my top picks—they soak up every last bit of that luscious gravy. But I’ve also served this pot roast with roasted Brussels sprouts or a simple green salad for a fresher contrast. If you want to keep it classic, buttery dinner rolls or crusty bread are perfect for sopping up all the delicious sauce.

Creative Ways to Present

For holiday dinners or guests, I like to carve the pot roast and arrange the slices fan-style on a big platter. Then I pile the veggies around and drizzle generous amounts of gravy over everything. It looks impressive without extra fuss and invites everyone to dig in family-style. For a cozy weeknight treat, just serve it straight from the slow cooker—you can’t go wrong either way!

Make Ahead and Storage

Storing Leftovers

I store leftover pot roast and veggies in airtight containers in the fridge for up to 3 days. The gravy thickens as it cools, so when you reheat it, add a splash of broth or water to loosen it back up. It’s perfect for easy lunches or a quick dinner the next day—sometimes even better since the flavors meld.

Freezing

I freeze any extra pot roast in portion-sized containers with some gravy. Just make sure it’s fully cooled beforehand. When you’re ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop or in the slow cooker on low. The texture holds up really well and it’s a lifesaver to have on hand for busy nights.

Reheating

To reheat, I prefer warming it slowly on the stovetop over low heat with a splash of beef broth to keep the gravy silky and the meat moist. If you’re short on time, the microwave works fine—just stir every minute or so and add liquid as needed to prevent drying out.

FAQs

Can I use a different cut of beef for this slow cooker pot roast with gravy recipe?

Absolutely! While chuck roast is ideal because of its marbling and connective tissue that breaks down beautifully in slow cooking, you can also use brisket or round roast. Just keep in mind that leaner cuts may not be quite as tender or juicy, so extend the cooking time if needed and consider adding extra broth to keep it moist.
What can I substitute for red wine if I don’t want to cook with alcohol?

If you prefer to avoid alcohol, replace the red wine with additional beef broth combined with a splash of balsamic vinegar or a squeeze of lemon juice. This keeps the acidity and depth of flavor the wine usually contributes, without the alcohol content.
How do tapioca pearls help in making the gravy?

Tapioca pearls act as a silky thickener that creates a smooth, glossy gravy without clumping or cloudiness. Unlike flour or just cornstarch alone, tapioca gives the gravy a beautiful sheen and a pleasant texture that coats each bite perfectly.
Can I prepare this slow cooker pot roast ahead of time?

Yes! You can prep all the ingredients the night before—season the roast, chop veggies, and mix sauces—then store everything covered in the fridge. When ready to cook, just assemble in the slow cooker and start it. This makes busy weekday dinners much easier.
How do I know when the pot roast is done?

The pot roast is done when it’s fork tender, meaning you can easily shred it with a fork. After 8 to 10 hours on low, it should reach this stage. If it’s still tough, give it another 30 minutes to an hour and check again.

Final Thoughts

This Slow Cooker Pot Roast with Gravy Recipe is one of my favorite comfort food staples because it feels like a warm hug on a plate. It’s simple to prepare, fills your home with incredible aromas, and delivers reliable, tender results that impress everyone at the table. Whether you’re feeding family or just want some cozy leftovers, it’s a recipe I recommend wholeheartedly—give it a go and savor the slow cooker magic for yourself!