5.0 from 6 votes
Slow Cooker Pot Roast with Gravy
This Slow Cooker Pot Roast with Gravy is what comfort food is all about. Hearty, warm, and full of savory goodness in every bite.
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
Ingredients
- 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
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.
Cup of Yum
Notes
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Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.