Slow Cooker Roast and Gravy
Transform your weeknight dinners with this hearty and flavorful Slow Cooker Roast and Gravy recipe—a true comfort food classic! Featuring tender, melt-in-your-mouth beef chuck roast seasoned with a fragrant blend of garlic, onion, and fresh herbs, this dish is slow-cooked to perfection over a bed of caramelized onions, carrots, and celery. The rich, savory gravy made from the roast's cooking juices elevates every bite, delivering a cozy, homey finish that's perfect for pairing with creamy mashed potatoes or buttery rice. With just 20 minutes of prep time, this hands-off recipe is ideal for busy days, allowing you to enjoy a satisfying, family-friendly meal without the fuss. Keywords: slow cooker roast, beef chuck roast, easy gravy recipe, comfort food dinner.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
Season the beef chuck roast on all sides with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from heat.
Peel and slice the yellow onion into thick rings. Roughly chop the carrots and celery into bite-sized pieces.
Place the onion, carrots, and celery at the bottom of the slow cooker to create a vegetable bed.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth and Worcestershire sauce around the roast. Add the fresh rosemary and thyme sprigs on top.
Cover the slow cooker with a lid and cook on LOW heat for 8 hours or HIGH heat for 5 hours, until the roast is tender and easily shreds with a fork.
Once the roast is cooked, remove it and the vegetables from the slow cooker and transfer to a serving platter. Cover loosely with foil to keep warm.
To make the gravy, pour the remaining cooking liquid from the slow cooker into a medium saucepan. Skim off excess fat if necessary.
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually whisk the slurry into the saucepan with the cooking liquid, cooking over medium heat until the gravy thickens, about 3-5 minutes.
Serve the roast and vegetables with the gravy on the side or drizzled over the top. Pair with mashed potatoes or rice for a complete meal.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 936 mg | 20% | |
*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.
