Slow Cooker Easy Pot Roast with Rich Tomato Gravy
Treat your taste buds to the ultimate comfort food with this **Slow Cooker Easy Pot Roast with Rich Tomato Gravy**. Perfectly seasoned and seared beef chuck roast simmers low and slow with tender carrots, celery, and onions in a robust tomato-based sauce infused with garlic, thyme, and Worcestershire. The result? A melt-in-your-mouth pot roast paired with a luxuriously silky, homemade tomato gravy crafted from the slow-cooked juices. This one-pot slow cooker recipe is not only effortless to prepare but also rich in flavor, making it an ideal centerpiece for cozy family dinners or hearty gatherings. Serve with mashed potatoes or crusty bread for a complete meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 3 lb beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 medium yellow onion, diced
- 4 large carrots, peeled and cut into chunks
- 3 stalks celery, chopped
- 4 cloves garlic cloves, minced
- 3 tbsp tomato paste
- 14.5 oz canned diced tomatoes
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 pieces bay leaves
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Season the chuck roast with salt, black pepper, garlic powder, and onion powder on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
In the same skillet, add the diced onion, carrots, celery, and minced garlic. Sauté for 5-6 minutes until slightly softened and fragrant. Add the tomato paste and stir for 1-2 minutes to caramelize.
Transfer the sautéed vegetables and tomato paste mixture to the slow cooker, spreading them around the roast.
Pour the canned diced tomatoes (with their juice), beef broth, and Worcestershire sauce into the slow cooker. Sprinkle in the dried thyme and add the bay leaves.
Cover the slow cooker with its lid and cook on LOW for 8 hours, or until the roast is fork-tender and easily pulls apart.
Once the roast is cooked, remove it from the slow cooker and tent it with foil to keep warm.
Strain the cooking liquid into a medium saucepan, discarding the bay leaves but reserving the vegetables.
In a small bowl, mix the all-purpose flour with 2 tablespoons of water to form a smooth slurry. Gradually whisk the slurry into the saucepan with the cooking liquid, simmering over medium heat until thickened to create the tomato gravy (5-7 minutes). Adjust seasoning if needed.
Serve the pot roast with the reserved vegetables and ladle the rich tomato gravy on top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.4 g | 404% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 6253 mg | 272% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 41.8 g | ||
| Protein | 264.3 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 46.2 mg | 257% | |
| Potassium | 7112 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
