Slow Cooker Pot Roast with Onion Gravy
Slow Cooker Pot Roast with Onion Gravy is the ultimate comfort food for busy weeknights and cozy family dinners. Tender beef roast slow-cooked with rich onion gravy creates a hearty, flavorful meal that practically cooks itself. This easy crockpot recipe delivers melt-in-your-mouth beef, savory homemade gravy, and classic homestyle flavors everyone loves.
Ingredients
- For the Pot Roast
- 3–4 lbs beef chuck roast
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- ½ cup red wine (optional, for depth) or extra broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- 3 large carrots, cut into chunks
- 2 celery stalks, cut into chunks
- For the Onion Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups liquid from slow cooker (strained)
- Salt and pepper, to taste
Instructions
- Season and sear the beef: Pat the roast dry, season generously with salt and pepper. Heat oil in a skillet and sear the roast on all sides until browned.
- Layer into slow cooker: Add onions, garlic, carrots, and celery to the bottom of the slow cooker. Place the seared roast on top.
- Deglaze: Pour wine (if using) into the hot skillet to scrape up browned bits, then add to the slow cooker.
- Add broth and seasonings: Pour in beef broth and Worcestershire sauce. Add thyme, rosemary, and bay leaves.
- Slow cook: Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the roast is fork-tender.
- Make onion gravy: Remove roast and vegetables. Strain 2 cups of the cooking liquid. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Gradually whisk in reserved liquid until smooth and thickened. Season with salt and pepper.
- Serve: Slice or shred roast, serve with vegetables and ladle onion gravy over the top.