Get ready to indulge in a hearty meal with this Succulent Slow Cooker Pot Roast with Herb Gravy. It's perfect for those days when you crave a comforting, home-cooked dish that doesn't require you to be in the kitchen all day. Simply set it up in the morning and let your slow cooker do the magic.
Beef chuck roast is the star of this dish, providing a tender and juicy centerpiece after slow cooking. Olive oil is used to sear the meat, locking in its natural flavors. A sprinkle of salt and black pepper is all you need to enhance the roast's taste. Garlic and onion add depth and aroma, while carrots and potatoes contribute heartiness and texture. Beef broth and Worcestershire sauce form the base of the savory gravy, while rosemary, thyme, and a bay leaf infuse the dish with fresh, herbal notes. Finally, cornstarch and water are combined to thicken the gravy, making it perfect for drizzling over the roast and veggies.
This pot roast pairs beautifully with a side of crusty bread to mop up every last bit of the gravy. A simple green salad with vinaigrette can add a fresh contrast to the rich roast. For a special touch, serve with a glass of red wine that complements the beef’s robust flavors.
Start by giving your beef chuck roast a generous seasoning of salt and black pepper. This simple step enhances the beef's natural flavors. Heat up olive oil in a large skillet over medium-high heat. Sear the roast on all sides until it’s beautifully browned. This locks in the juices and creates a flavorful crust.
Once browned, transfer the roast into your slow cooker. Take your garlic, onion, carrots, and potatoes and arrange them around the meat. These will absorb all the delicious flavors as they cook.
In a small bowl, mix together beef broth and Worcestershire sauce. Pour this over the roast and veggies in the slow cooker. It will create a rich, savory broth that’s the base for your gravy.
Add a sprig of rosemary, thyme, and a bay leaf to the pot. These herbs will infuse the dish with fragrant, earthy notes as they simmer away.
Cover the slow cooker and set it to cook on low for about 8 hours. This is the perfect time for all those flavors to meld together and for the beef to become melt-in-your-mouth tender.
After cooking, carefully remove the bay leaf and herb sprigs. For the gravy, ladle out 2 cups of the cooking liquid into a saucepan. Mix cornstarch with water to create a slurry, then stir it into the saucepan. Cook over medium heat, stirring continuously until the mixture thickens into a luscious gravy.
Serve the pot roast with the vegetables, all generously draped in that mouthwatering herb gravy.
Share