Slow Cooker Pot Roast with Gravy

Name: Slow Cooker Pot Roast with Gravy
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 10 serving
Ingredients: 4 lbs beef chuck roast; 4 TB olive oil; 6 whole carrots; 6 talks celery; 2 whole onions; 8 cloves garlic; 1 cup cabernet sauvignon; 2 whole bay leaves; 4 TB tomato paste; 3 cups beef broth; 2 TB corn starch; Kosher salt and freshly ground black pepper; Freshly chopped parsley for garnish

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
Servings
10
Calories
413 kcal
Course
Main Course, Dinner
Cuisine
American

Slow Cooker Pot Roast with Gravy

Iris Warren

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This Slow Cooker Pot Roast with Gravy is what comfort food is all about. Hearty, warm, and full of savory goodness in every bite.

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Ingredients

Servings

4 lbs beef chuck roast boneless
4 TB olive oil
6 whole carrots peeled/roughly sliced
6 talks celery roughly sliced
2 whole onions quartered and roughly sliced
8 cloves garlic chopped
1 cup cabernet sauvignon
2 whole bay leaves
4 TB tomato paste
3 cups beef broth regular strength
2 TB corn starch dissolved in 2 TB water
Kosher salt and freshly ground black pepper
Freshly chopped parsley for garnish

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Instructions

Trim beef of some excess fat, but don't trim it fully. Use paper towels to dry beef thoroughly. Slice roast into 8 even pieces. Generously season all sides of beef with kosher salt and freshly ground black pepper, pressing down to adhere seasoning to meat.
In a large Dutch oven or large pot (not nonstick,) heat up 2 TB olive oil over medium-high heat. Once oil is hot, brown half of the beef pieces on all sides. Repeat with other 2 TB olive oil and remaining pieces of beef. Transfer beef to slow cooker and set aside.
In the original Dutch oven or large pot, add the carrots, celery, onion, and garlic over medium high heat. Stir and cook for 5 minutes. Transfer mixture to the slow cooker.
Pour wine into the Dutch oven or large pot and deglaze over medium heat, scraping any leftover bits from the bottom of pot. Reduce to simmer, and simmer about 4 minutes or until liquid is almost reduced by half. Add wine mixture to the slow cooker. Add bay leaves.
Fill slow cooker with broth and cook 12 hours on low or 6 hours on high. Transfer meat and veggies to a serving platter and keep warm; skim fat off the liquid in slow cooker.
Make gravy: In a saucepan, stir tomato paste for 1 minute over medium heat. Add the liquid from slow cooker and whisk until combined. Add kosher salt and pepper to taste. Add dissolved corn starch mixture to the liquid; bring to a boil and stir until thickened to a gravy consistency. Pour gravy over the pot roast with veggies. Garnish with parsley if desired. Serve with rice, buttered noodles, crusty bread, or potatoes.

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Nutrition Information

Show Details

Serving 1serving Calories 413kcal (21%) Carbohydrates 3g (1%) Protein 35g (70%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 125mg (42%) Sodium 497mg (21%) Potassium 615mg (18%) Fiber 0.1g (0%) Sugar 0.03g (0%) Vitamin A 265IU (5%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 413 kcal

% Daily Value*

Serving	1serving
Calories	413kcal	21%
Carbohydrates	3g	1%
Protein	35g	70%
Fat	26g	40%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	125mg	42%
Sodium	497mg	21%
Potassium	615mg	13%
Fiber	0.1g	0%
Sugar	0.03g	0%
Vitamin A	265IU	5%
Vitamin C	1mg	1%
Calcium	37mg	4%
Iron	4mg	22%