Slow Cooker Pot Roast Gravy (Printable Version)
Tender pot roast with potatoes, carrots, and flavorful gravy, all cooked slowly. #potroast #slowcooker #comfortfood #beefdinner #homestyle
# Ingredients:
→ Main
01 -
2 pounds chuck roast
02 -
1 tablespoon herb and garlic seasoning
03 -
1/2 sweet yellow onion, quartered
04 -
2 cloves garlic, whole
05 -
8 ounces baby carrots
06 -
16 ounces gold potatoes, halved or quartered if large
→ Sauce & Thickener
07 -
1/4 cup cornstarch
08 -
2 tablespoons tomato paste
09 -
1/2 cup red wine
10 -
3 cups beef broth
11 -
1/4 cup tapioca pearls
# Steps:
01 -
Position the chuck roast at the base of the slow cooker. Evenly sprinkle the herb and garlic seasoning over the surface before adding the quartered onion, whole garlic cloves, baby carrots, and gold potatoes on top.
02 -
Distribute tomato paste across the mixture and scatter tapioca pearls evenly over the top.
03 -
Whisk cornstarch with 1/4 cup of water until the mixture is smooth and fully dissolved.
04 -
Blend the cornstarch slurry thoroughly with red wine and beef broth. Pour the combined mixture evenly into the slow cooker, ensuring full coverage of contents.
05 -
Secure the slow cooker lid and cook on low heat setting for 8 to 10 hours, or until the roast is fork tender and vegetables are cooked through.
# Notes:
01 -
For thicker gravy, allow the slow cooker to remain uncovered during the final 30 minutes of cooking to reduce excess liquid.