🥘 Tender Slow Cooker Pot Roast with Potatoes & Gravy

This classic pot roast is melt-in-your-mouth tender, full of rich savory flavor, and cooked low and slow with potatoes in a delicious gravy. Perfect for cozy dinners!

⭐ Ingredients

For the Roast

• 3–4 lb (1.3–1.8 kg) chuck roast

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 4–5 medium potatoes, cut into large chunks

• 3 carrots, cut into large pieces (optional)

For the Broth/Gravy

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce (optional but adds depth)

• 1 tbsp tomato paste

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp paprika

• 1 tsp black pepper

• 1–1½ tsp salt

• 2 bay leaves

For Thickening (Optional)

• 1–2 tbsp cornstarch mixed with 3 tbsp water

For Garnish

• Fresh parsley

🍳 Instructions

1. Sear the Meat (Optional but Recommended)

Heat olive oil in a skillet over medium-high.
Sear the chuck roast on all sides until browned (2–3 minutes per side).
This adds deep flavor!

2. Layer the Slow Cooker

Add onions, garlic, and carrots (if using) to the bottom.
Place the seared roast on top.
Arrange potato chunks around the roast.

3. Make the Flavor Mixture

In a bowl, whisk together:
Beef broth + Worcestershire + soy sauce + tomato paste + thyme + rosemary + paprika + salt + pepper.
Pour over the roast.

Add bay leaves.

4. Cook

• Low: 8–10 hours (best texture)

• High: 4–5 hours

Roast is done when it pulls apart easily with a fork.

5. Shred & Thicken

Remove roast and gently shred with two forks.

If you want a thicker gravy:

• Add cornstarch slurry to the liquid in the slow cooker.

• Cook on high for 5–10 minutes until thickened.

Return meat to the gravy.

6. Serve

Spoon roast, potatoes, and gravy into a bowl.
Garnish with fresh chopped parsley.
Enjoy!

❓ Q & A Section

Q: Can I use a different cut of meat?

A: Yes! Chuck roast is best, but brisket or round roast also work—although they may be slightly less tender.

Q: Can I make this without a slow cooker?

A: Yes!
Oven method:

• Prepare as above.

• Cover tightly with foil in a Dutch oven.

• Bake at 325°F (165°C) for 3.5–4.5 hours.

Q: Can I add mushrooms or other veggies?

A: Absolutely. Mushrooms, celery, or parsnips are great additions.

Q: Why is my roast not shredding easily?

A: It simply needs more time. Even tough roasts become fall-apart tender when cooked long enough.

Q: How do I store leftovers?

• Fridge: 3–4 days

• Freezer: Up to 3 months
  Freeze meat with its gravy for best moisture.

Q: How do I prevent potatoes from getting mushy?

A: Cut them into large chunks and place them on the sides—not the bottom—of the slow cooker.