Slow Cooker Pot Roast with Gravy
Experience the comforting flavors of tender chuck roast and root vegetables in a rich, slow-cooked gravy. Perfect for gatherings or cozy nights at home, this recipe delivers fall-off-the-bone tenderness with minimal effort.
Servings: 6 servings
Calories: 520kcal
Ingredients
- 2 pound chuck roast
- 2 cloves garlic, sliced
- 8 oz baby carrots
- 16 oz gold potatoes, halved or quartered
- 1/2 cup red wine (non-alcoholic red wine or grape juice as halal alternative)
- 1 tablespoon herb and garlic seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion, sliced
- 3 cups beef broth (use halal-certified if required)
- 1/4 cup tapioca pearls
- 1/4 cup cornstarch
- 2 tablespoons tomato paste
Instructions
- Generously coat the chuck roast with 1 tablespoon herb and garlic seasoning
- Heat olive oil and butter in a skillet; sear the roast 3-4 minutes per side
- Place the seared roast in a slow cooker
- Arrange baby carrots, gold potatoes, and sliced onions around the meat
- In a bowl, whisk 1/4 cup water with 1/4 cup cornstarch to make a slurry
- Combine slurry, beef broth, non-alcoholic wine, tomato paste, and tapioca pearls; pour over the roast
- Cover and cook on LOW for 8 to 10 hours
Notes
Use a meat thermometer to ensure optimal doneness (145°F/63°C for medium-rare)
Add whole peeled garlic cloves if slicing is too messy
For richer flavor, sauté onions and garlic briefly before adding to the slow cooker
Glaze the meat with some of the cooking juices midway through cooking for extra shine
Add whole peeled garlic cloves if slicing is too messy
For richer flavor, sauté onions and garlic briefly before adding to the slow cooker
Glaze the meat with some of the cooking juices midway through cooking for extra shine