Name: Easy One-Pot Slow Cooker Roast with Gravy
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large onion, chopped; 1 tbsp olive oil; 1 tsp black pepper; 1 tsp salt; 2 cups low-sodium beef broth; 2 tbsp cornstarch; 2 tbsp Worcestershire sauce; 3 lbs beef chuck roast; 3 medium carrots, chunked; 4 cloves garlic, minced; 4 medium potatoes, cubed

This Easy One-Pot Slow Cooker Roast with Gravy features tender beef in a rich, homemade gravy with minimal cleanup. Perfect for a comforting meal, it’s a simple, flavorful dish that delivers hearty satisfaction with ease.

Why You’ll Love This Recipe

This easy one-pot slow cooker roast with gravy is a comforting, hands-off meal that transforms a tough beef roast into melt-in-your-mouth tenderness, all while creating a rich, savory gravy in the same pot. Perfect for busy days or family dinners, it’s budget-friendly, versatile—pair with mashed potatoes or veggies—and ideal for meal prep. The minimal cleanup and deep, satisfying flavors make it a go-to for a wholesome, delicious dinner without the hassle.

Recipe Tips and Tricks

Sear for Depth: Browning the roast adds a rich, caramelized flavor.

Cut Veggies Evenly: Uniform pieces ensure consistent cooking.
Check Liquid: Add extra broth if gravy reduces too much.
Thicken Properly: Use a cornstarch slurry for a smooth gravy.

Low and Slow: Cook on low for maximum tenderness.
Rest Before Serving: Let roast sit for 10 minutes to retain juices.
Season Generously: Taste and adjust salt and pepper after cooking.

Use Fresh Herbs: Rosemary or thyme enhance the gravy aroma.
Stir Gently: Avoid breaking veggies when mixing.
Skim Fat: Remove excess fat from gravy for a cleaner taste.

Yield: 8 servings

Easy One-Pot Slow Cooker Roast with Gravy

Tender slow cooker roast with rich gravy, easy and perfect for cozy meals.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

1 large onion, chopped
1 tbsp olive oil

1 tsp black pepper
1 tsp salt
2 cups low-sodium beef broth

2 tbsp cornstarch
2 tbsp Worcestershire sauce
3 lbs beef chuck roast

3 medium carrots, chunked
4 cloves garlic, minced
4 medium potatoes, cubed

Instructions

Prep the Roast: Pat chuck roast dry and season with salt and pepper.
Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 4-5 minutes per side until browned. Transfer to the slow cooker.
Prepare Veggies: Peel and chop carrots, cube potatoes, and chop onion, placing them in the slow cooker around the roast.

Add Garlic: Sprinkle minced garlic over the veggies and roast.
Pour in Broth: Add beef broth and Worcestershire sauce, ensuring the roast is partially submerged.
Cook Low and Slow: Cover and cook on low for 8-10 hours, until roast is fork-tender.

Prepare Cornstarch: Mix cornstarch with 2 tbsp water to create a slurry; set aside.
Thicken the Gravy: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the gravy thickens.
Rest the Dish: Turn off the slow cooker and let the roast rest for 10 minutes.

Serve and Enjoy: Slice or shred the roast, serve with veggies and gravy, and savor this hearty meal!

Notes

Use a well-marbled chuck roast for best results; trim excess fat if preferred.
Layer veggies under the roast to soak up flavors; stir gently to avoid mashing.

Adjust seasoning after cooking, as broth and Worcestershire vary in saltiness.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 527Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 604mgCarbohydrates 25gFiber 3gSugar 3gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (3 lbs): Well-marbled for tenderness; about 1 piece.

Carrots (3 medium): Peeled and cut into chunks for sweetness.
Potatoes (4 medium): Yukon Gold or red, cubed for hearty texture.
Onion (1 large): Roughly chopped for savory depth.

Beef Broth (2 cups): Low-sodium keeps flavors balanced.
Garlic (4 cloves): Minced for aromatic warmth.
Worcestershire Sauce (2 tbsp): Adds umami richness; adjust to taste.

Cornstarch (2 tbsp): Thickens the gravy; dissolve in water before adding.
Olive Oil (1 tbsp): Used for searing, adding depth.
Salt and Pepper (1 tsp each): Seasons the roast; adjust after cooking.

Variations and Substitutions

Meat Swap: Use brisket or short ribs; adjust cooking time.
Veggie Options: Add parsnips, celery, or turnips for variety.
Broth Swap: Use chicken or vegetable broth for a lighter taste.

Herb Variations: Substitute with thyme or sage.
Sauce Alternatives: Replace Worcestershire with soy sauce or balsamic.
Spicy Kick: Add red pepper flakes or hot sauce.

Gluten-Free: Ensure cornstarch and other ingredients are certified gluten-free.
Low-Carb: Omit potatoes and increase carrots or celery.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or microwave, stirring to blend gravy.