If you’ve ever dreamed of coming home to a meal that’s bursting with comforting, rich flavors and tender, melt-in-your-mouth meat, then this Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe is about to become your new best friend. Picture a beautifully browned chuck roast slow-cooked for hours alongside golden Yukon potatoes and sweet carrots, all infused with fragrant fresh thyme and rosemary. The finishing touch? A luscious herb gravy that ties it all together for a heartwarming dinner that feels like a cozy hug on a plate.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a memorable pot roast dinner. Each component plays a crucial role, whether it’s the rich aroma from fresh herbs, the silky texture of the gravy, or the vibrant color of the vegetables.
- Olive oil (1 1/2 Tbsp, divided): For searing the roast and caramelizing the onions, adds depth and richness.
- Chuck roast (3 lb): The star of the show, perfect for slow cooking until tender and flavorful.
- Salt and freshly ground black pepper: Essential seasonings to enhance the natural flavors.
- Yellow onion (1 medium, peeled, halved, sliced): Adds sweetness and a savory base flavor.
- Garlic cloves (5, minced): Brings a warm, aromatic kick that complements the beef.
- Beef broth (1 1/4 cups): Creates the cooking liquid and the base for the herb gravy.
- Worcestershire sauce (2 tsp): Adds complexity and umami depth.
- Fresh thyme (1 Tbsp, minced): Offers a fragrant, earthy note that brightens the dish.
- Fresh rosemary (1 Tbsp, minced): Provides a piney, aromatic punch that pairs beautifully with beef.
- Small Yukon gold potatoes (2.5 lbs, whole): Creamy and tender when cooked, they soak up all the delicious flavors.
- Carrots (5 medium, peeled and cut into 1-inch pieces): Sweet and hearty, perfect to balance the savory roast.
- Cornstarch (2 1/2 Tbsp) mixed with beef broth (3 Tbsp), optional: For thickening the gravy to just the right consistency.
- Fresh parsley (2 Tbsp, chopped): A fresh, vibrant garnish to finish the dish beautifully.
How to Make Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe
Step 1: Searing the Chuck Roast
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the chuck roast dry using paper towels—this is key for a beautiful crust—and then season it generously with salt and freshly ground black pepper. Place the roast in the hot pot, searing it until deeply browned on both sides, about 4 to 5 minutes per side. This step locks in flavor and creates those mouthwatering fond bits at the bottom of the pot.
Step 2: Preparing the Aromatics
Remove the roast and transfer it to your slow cooker. Add the remaining 1/2 tablespoon of olive oil to the same pot, then toss in the sliced onions and sauté them for 2 minutes until they soften and start to turn golden. Add the minced garlic and cook for just 30 seconds longer—too long and the garlic can become bitter. Pour this fragrant mixture right over the roast in the slow cooker; those flavors will mingle beautifully as everything cooks low and slow.
Step 3: Making the Flavorful Cooking Liquid
Return the pot to the stove and pour in the beef broth along with Worcestershire sauce, fresh thyme, and rosemary. Give it about 15 seconds on medium heat, just enough to deglaze and loosen those browned bits from the bottom. This step transforms all the concentrated, savory bits stuck to the pot into liquid gold full of flavor. Pour this aromatic broth evenly over the roast and onions in the slow cooker.
Step 4: Adding the Vegetables
Next, layer the whole Yukon gold potatoes and carrot chunks on top of the onions. These veggies will soak up all the wonderful juices, becoming tender and flavorful. Pour any remaining cooking liquid over everything, then sprinkle with salt and pepper. Cover and set your slow cooker to low heat, letting the magic happen for 8 to 9 hours until the roast and vegetables are irresistibly tender.
Step 5: Finishing Touches and Gravy
Once your kitchen fills with that cozy aroma and the slow cooker timer goes off, remove the roast and vegetables to a platter. Shred the meat, discarding any excess fat, and if you like, cut the potatoes for easier serving. To make the herb gravy, strain the cooking liquid through a fine mesh sieve into a small saucepan. Whisk together the cornstarch with beef broth then pour this slurry into the pan. Heat over medium-high, stirring constantly until thickened and glossy, about 30 to 60 seconds. Pour the rich gravy over your plated pot roast and vegetables, then sprinkle fresh chopped parsley on top for a burst of color and brightness.
How to Serve Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe
Garnishes
A simple sprinkle of freshly chopped parsley really lifts this dish, adding a fresh, herbaceous note and a pop of inviting green color. You can also add a dash of cracked black pepper or even a few fresh thyme leaves to make it look as vibrant as it tastes.
Side Dishes
This pot roast shines on its own, but pairing it with some crusty bread or warm dinner rolls is perfect for soaking up every bit of that luscious gravy. A crisp green salad or steamed green beans also pair beautifully, adding a light, refreshing contrast to the richness of the roast and veggies.
Creative Ways to Present
For a rustic yet elegant presentation, serve the shredded pot roast mound-style on a large platter surrounded by the potatoes and carrots, then drizzle the herb gravy generously over the top. Alternatively, create individual plates by arranging the vegetables first, topping with sliced or shredded roast, and finishing with gravy and a sprinkle of parsley—it’s a guaranteed crowd-pleaser at any dinner gathering.
Make Ahead and Storage
Storing Leftovers
Place any leftover pot roast and vegetables in an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, making for even tastier meals the next day. Just keep the gravy separate if you prefer to reheat it without thickening too much.
Freezing
This Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe freezes beautifully. Store leftovers in freezer-safe containers, separating the meat, vegetables, and gravy if possible. Frozen portions are best enjoyed within 3 months for optimal taste and texture.
Reheating
To reheat, gently warm the pot roast and vegetables in a covered pan over low heat or in the microwave. Reheat the gravy separately on the stovetop over medium heat, stirring occasionally until smooth and warmed through. Pour the gravy over the meat and veggies once everything is piping hot for that fresh-from-the-slow-cooker taste.
FAQs
Can I use a different cut of beef for this recipe?
While chuck roast is ideal for slow cooking because of its marbling and tenderness after hours in the cooker, you can substitute with brisket or shoulder roast if needed. Just keep in mind cooking times might vary slightly depending on the cut.
Is it necessary to sear the meat before slow cooking?
Searing the roast first develops a deeper flavor and beautiful color, but if you’re short on time, you can skip it. Just know that the final dish might have a slightly less complex flavor profile.
How do I know when the roast is done?
The roast is done when it’s fork-tender and shreds easily. This usually takes around 8 to 9 hours on low heat in the slow cooker. The vegetables should also be tender but still hold their shape.
Can I add other vegetables to the slow cooker?
Absolutely! Parsnips, turnips, or pearl onions make great additions, each adding their unique sweetness and texture. Just add them along with the potatoes and carrots to ensure even cooking.
How thick will the gravy be with the cornstarch method?
Using cornstarch creates a smooth, glossy gravy that’s just thick enough to coat the back of a spoon. It’s easy to adjust the thickness by adding more or less cornstarch slurry depending on your preference.
Final Thoughts
Making this Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe is like giving yourself a warm, flavorful gift that keeps on giving for hours. From the simple, fresh ingredients to the hearty, comforting result, it’s perfect for Sundays, holidays, or any day you want to slow down and savor a truly satisfying meal with the people you love. Trust me, once you try this recipe, it will become a forever favorite in your dinner rotation.
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Slow Cooker Pot Roast with Vegetables and Herb Gravy Recipe
- Total Time: 8 hours 25 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Pot Roast recipe delivers a tender and flavorful beef roast cooked low and slow with fresh herbs, garlic, onions, and hearty vegetables such as Yukon gold potatoes and carrots. The roast is first seared for a rich caramelized crust, then slow-cooked to perfection, resulting in melt-in-your-mouth meat and perfectly cooked vegetables, finished with a savory homemade gravy.
Ingredients
Meat and Seasonings
- 1 1/2 Tbsp olive oil, (divided)
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper
Vegetables
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 2.5 lbs small Yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
Liquids and Herbs
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
Thickening and Garnish (optional)
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (for thickening gravy)
- 2 Tbsp chopped fresh parsley
Instructions
- Prepare and Season the Roast: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels and season all over generously with salt and freshly ground black pepper.
- Sear the Roast: Sear the roast in the hot pot until browned on both sides, about 4 to 5 minutes per side. This step locks in the flavor. Once browned, transfer the roast to the slow cooker.
- Sauté Onions and Garlic: Add the remaining 1/2 tablespoon of olive oil to the pot. Add the sliced onions and sauté for 2 minutes until slightly tender, then add the minced garlic and sauté an additional 30 seconds until fragrant. Pour this onion and garlic mixture over the roast in the slow cooker.
- Deglaze the Pot: Return the pot to medium heat and pour in the beef broth, Worcestershire sauce, fresh thyme, and rosemary. Cook for about 15 seconds while scraping the browned bits from the bottom of the pot. These bits add deep flavor to the broth. Remove the pot from heat.
- Add Vegetables to Slow Cooker: Layer the whole Yukon gold potatoes and carrot pieces over the onion and garlic mixture in the slow cooker. Pour the beef broth mixture evenly over the vegetables and roast. Season the entire mixture with salt and fresh ground black pepper to taste.
- Slow Cook the Roast and Vegetables: Cover the slow cooker and set it to low heat. Cook until the roast is tender and the vegetables are cooked through, about 8 to 9 hours.
- Shred and Prepare Roast: Remove the roast and vegetables from the slow cooker. Shred the beef roast, discarding any fat, and optionally cut the potatoes into smaller pieces if desired.
- Make Gravy (optional): Pour the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 tablespoons of beef broth until smooth and then stir into the saucepan. Bring the mixture to a simmer while stirring constantly and let it thicken for 30 to 60 seconds.
- Serve: Plate the shredded roast and vegetables, spoon the gravy over the top, and sprinkle with chopped fresh parsley for garnish. Enjoy your comforting and flavorful slow cooker pot roast.
Notes
- For extra flavor, let the roast rest for 10 minutes before shredding.
- You can substitute red potatoes if Yukon gold is unavailable.
- Adjust salt based on the sodium level of your beef broth.
- The cornstarch slurry for the gravy should be added slowly to prevent lumps.
- To speed up cooking, use the high setting on the slow cooker, but be aware the texture may differ slightly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
