Easy Classic Pot Roast & Gravy

If you’re seeking a recipe that delivers tender, juicy meat every time, this Perfect Pot Roast and Gravy is your answer. Made effortlessly in a slow cooker, it provides a wholesome meal with rich flavors and a savory gravy, offering both comfort and practicality for busy days.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 8-9 hours
Total Time: 8 hours 30 minutes to 9 hours 30 minutes
Servings: 8 to 10

Why You’ll Love This Recipe

Utilizes a slow cooker for an easy, hands-off approach.
Produces tender meat that falls apart with a fork.
Creates a rich, flavorful gravy without additional effort.
Perfect for feeding a crowd or prepping ahead.

Ingredients

3 to 5 pound chuck roast (trimmed of extra fat): Provides a succulent base for the dish, removing excess fat ensures a cleaner flavor.
Coarse kosher salt and pepper: Essential for seasoning, enhancing the roast’s natural flavors.
2 tablespoons olive oil: Used for browning the meat, adding depth to the flavor.
1 to 2 large yellow onions (sliced in thick rings): Adds sweetness and aroma, forming a flavor base in the slow cooker.
3 cloves garlic (smashed): Introduces a mild pungency to complement the beef.
1 (8-ounce) can tomato sauce: Balances the savory notes, can substitute with pureed fresh tomatoes if preferred.
3 cups low-sodium beef broth: Provides moisture and flavor; if unavailable, use regular broth and reduce added salt.
2 tablespoons Worcestershire sauce: Contributes umami and complexity; soy sauce can be a substitute.
1/4 teaspoon allspice: Adds warmth and aromatic complexity to the dish.
1/4 teaspoon dried thyme: Lends an earthy aroma, enhancing overall flavor depth.
1/2 to 1 teaspoon coarse kosher salt: Adjusts seasoning as needed, based on broth sodium level.
1/4 to 1/2 teaspoon black pepper: Enhances the dish’s natural flavors with a mild heat.
1 bay leaf: Infuses a subtle, herbal fragrance that complements hearty dishes.
6 to 7 large carrots (peeled and cut into 2- or 3-inch pieces): Adds sweetness and texture, perfectly tender when slow-cooked.
6 tablespoons butter: Forms the base of the gravy, should be melted to combine flavors seamlessly.
6 tablespoons all-purpose flour (about 1/3 cup): Thickens the gravy; ensures a smooth consistency when combined with butter.
3 to 4 cups juices/drippings from roast: Fundamental to the gravy’s flavor, providing richness and depth.

How to Make It

Step 1: Season and Sear the Roast

Generously season the chuck roast with salt and pepper on all sides. In a large skillet, heat olive oil over medium-high until it shimmers. Add the roast, searing each side for 1-2 minutes until a golden-brown crust forms; this seals in juices and boosts flavor.

Step 2: Layer in the Slow Cooker

Place onion slices on the bottom of a 7-or 8-quart slow cooker and scatter the garlic on top. Set the seared roast onto the onions and garlic, which will infuse the meat with flavor as it cooks.

Step 3: Prepare the Broth Mixture

Reduce skillet heat to medium, then add tomato sauce, stirring to deglaze and lift any browned bits from the pan. Mix in beef broth, Worcestershire sauce, allspice, thyme, additional salt and pepper, and a bay leaf. Pour this mixture over the roast in the slow cooker, ensuring it is mostly submerged.

Step 4: Add Carrots and Cook

Nestle the carrots around the roast. Cover and cook on low for 8-9 hours, allowing the meat to become tender and the flavors to meld.

Step 5: Make the Gravy

After cooking, transfer the meat, carrots, and onions onto a serving platter and cover loosely with foil. Discard the bay leaf and strain the drippings into a measuring cup or fat separator. In a medium pot, melt butter and stir in flour to form a roux. Slowly whisk in 3-4 cups of drippings, maintaining a constant whisk to prevent lumps. Bring to a simmer, stirring until thickened to your desired consistency. Adjust seasoning if necessary.

Recipe FAQs

Can I use a different cut of beef?

Yes, a brisket or round roast can work, though they may vary in tenderness and cooking time. Chuck roast is recommended for its consistent, tender results.

How do I prevent the gravy from being lumpy?

Constantly whisk while adding the drippings to the butter-flour mixture. Gradually incorporating the liquid helps maintain a smooth texture. If necessary, strain out lumps before serving.