Succulent Slow Cooker Pot Roast with Herb Gravy
A tender and flavorful pot roast that melts in your mouth, perfect for a comforting family dinner. Infused with fresh herbs and cooked to perfection in a slow cooker, this dish promises a hearty and delightful meal.
Prep time: 15 minutesCook time: 8 hoursServes: 6
Ingredients
3 lbs beef chuck roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
1 onion, sliced
4 carrots, cut into chunks
4 potatoes, quartered
2 cups beef broth
1 tbsp Worcestershire sauce
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
2 tbsp cornstarch
2 tbsp water
Instructions
1. Season the beef chuck roast with salt and black pepper.
2. In a large skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
3. Transfer the roast to the slow cooker.
4. Add the garlic, onion, carrots, and potatoes around the roast.
5. In a bowl, mix beef broth and Worcestershire sauce, then pour over the roast.
6. Add fresh rosemary, thyme, and bay leaf to the slow cooker.
7. Cover and cook on low for 8 hours.
8. Remove the bay leaf and herb sprigs after cooking.
9. For the gravy, transfer 2 cups of the cooking liquid into a saucepan.
10. Mix cornstarch with water to make a slurry and add to the saucepan.
11. Cook over medium heat, stirring until thickened.
12. Serve the pot roast with vegetables and gravy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a microwave-safe dish or gently on the stovetop until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
