Slow Cooker Pot Roast Gravy (Printable)

Tender beef with hearty vegetables and rich, savory gravy for a comforting dinner.

# What You'll Need:

→ Meat & Protein

01 - 3 lb beef chuck roast

→ Vegetables

02 - 4 large carrots, peeled and cut into chunks
03 - 3 medium potatoes, cut into quarters
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, cut into wedges
06 - 4 garlic cloves, minced

→ Liquids & Condiments

07 - 2 cups beef broth
08 - 2 tbsp Worcestershire sauce

→ Herbs & Spices

09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves
12 - 1 tsp salt
13 - 1/2 tsp black pepper

→ For Gravy

14 - 2 tbsp cornstarch or all-purpose flour
15 - 3 tbsp cold water

# How-To Steps:

01 - Season the beef chuck roast evenly with salt and black pepper on all sides.
02 - Heat 1 tbsp oil in a large skillet over medium-high heat and sear the beef roast on all sides until browned, about 4-5 minutes per side.
03 - Arrange the peeled and chopped carrots, quartered potatoes, sliced celery, onion wedges, and minced garlic in the bottom of the slow cooker.
04 - Place the seared or raw beef roast on top of the vegetables in the slow cooker.
05 - Pour the beef broth and Worcestershire sauce over the roast, then sprinkle thyme, rosemary, and add bay leaves.
06 - Cover and cook on low heat for 8 hours, or until the meat is tender and easily shredded with a fork.
07 - Transfer the roast and vegetables to a serving platter, discarding the bay leaves.
08 - Strain the cooking liquid into a saucepan. Whisk cornstarch or flour with cold water until smooth, then stir into the liquid. Simmer over medium heat, whisking constantly, until thickened, about 3 to 5 minutes.
09 - Slice or shred the roast and serve with the vegetables, pouring the savory gravy on top.

# Expert Tips:

01 -
  • The meat becomes so tender it practically dissolves on your tongue without any fussy techniques or special equipment.
  • Vegetables cook down into silky sweetness while the gravy turns everything into pure comfort in a bowl.
  • You can literally set it in the morning and forget about it—perfect for busy weekdays or when you need dinner to happen without drama.
02 -
  • If your gravy breaks or turns lumpy, strain it through a fine sieve—it'll come back smooth and silky.
  • Don't skip straining the cooking liquid if your slow cooker left sediment; that one step separates restaurant-quality gravy from cloudy broth.
  • The roast will be more tender on low for eight hours than on high for four, even though the times seem close—patience actually works here.
03 -
  • If you use a smaller slow cooker, reduce the liquid slightly so the gravy doesn't end up too thin and watery.
  • Let the gravy rest for a minute after it thickens—it'll reach its final consistency and won't taste raw or starchy.

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