Slow Cooker Pot Roast with the BEST gravy!
This slow cooker pot roast delivers melt-in-your-mouth beef, tender vegetables, and a rich, flavorful gravy — a comforting meal made easy for busy evenings.
Equipment
- 1 Mixing bowl
- 1 Large skillet
- 1 Slow cooker 4 to 6 quart
Ingredients
Main Ingredients
- 1½ teaspoons seasoning salt I use Lawry's
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 2½ pounds chuck or blade beef roast about 1.2kg
- 2 tablespoons oil
- ½ medium onion finely chopped
- 1½ cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1½ tablespoons cornstarch
- 1½ tablespoons water
- 1½ pounds baby potatoes halved if large
- 2 large carrots peeled and cut into 1" slices
- 2 tablespoons ketchup optional
Instructions
Instructions
- In a small bowl, combine the seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Rub the mixture over the roast completely.
- Heat oil in a large skillet over high heat. Sear the roast on all sides until browned.
- Place roast into a 4- to 6-quart slow cooker.
- Add chopped onion to the skillet and cook over medium heat until softened.
- Add broth, vinegar, tomato paste, Worcestershire sauce, and honey to skillet and stir.
- In a small bowl, whisk cornstarch and water then add it to the skillet. Stir 2-3 minutes to slightly thicken.
- Place potatoes and carrots around roast in slow cooker and pour sauce on top.
- Cover and cook on low for 8 hours or until roast shreds easily and potatoes are tender.
- Remove roast and shred or slice as preferred.
- Stir ketchup into the gravy if desired.
- Serve roast and vegetables with sauce spooned over.
- Enjoy warm with bread or sides of choice.
Video
https://youtube.com/watch?v=qN9Bz9IxRxo%3Ffeature%3Doembed
Notes
Don’t over-chop carrots or potatoes; they should be fork-tender but not mushy. Store leftovers separately and reheat gently for best texture.