Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe

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Sunday dinner was always the best meal of the week growing up at my house . . . and pot roast was one of our staple Sunday meals. After I got married and was in charge of Sunday dinner for my own little family, I was super intimidated by pot roast . . . until I discovered that I could make it in my CROCK POT. Hooray!
I promise you, this is the easiest and yummiest pot roast recipe. You just can't mess it up! And when you feel ready, try the homemade gravy recipe . . . it took me a couple of tries to get it just right. And let's be honest . . . you really could make this any day of the week! My husband would think that he had died and gone to heaven if he came home from work and found this waiting for him!
2 1/2 - 3 pounds beef chuck roast
1 pound (16 oz) baby carrots
4 medium potatoes, cubed (I use whatever I have on hand- red, Yukon gold, or Russet)
1 large sweet onion
4 cloves garlic, crushed
2 Tablespoons olive oil
Salt and pepper
1 (16 ounce) can diced tomatoes (optional- I make it with and without this and it tastes great either way)
2 cups beef broth
1 chicken bouillon cubeHeat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes. Pour in the diced tomatoes (with juices) and stir to combine. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.

Cook on low for 7-8 hours.

Pot Roast GravyPot Roast drippings/liquid
2 Tablespoons butter, cold
2 Tablespoons flour
1 teaspoon cornstarch
1 - 2 teaspoons cold waterPour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste). Slowly whisk in the mixture into the liquid until starting to thicken and combined. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth. Season with freshly ground black pepper (I don't normally need anymore salt).

Recipe adapted from The Dish on Delish

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  1. Lindsay says:

    We love this meal at our house. It’s always such a hearty dinner! Thanks for your recipe, I will have to see how it compares to one I use, and maybe give it a try!

  2. Julie says:

    How do you cut the onion? Is it supposed to be diced so you don’t notice the pieces, or do you want to have large pieces to have along with the other vegetables?

    • Six Sisters says:

      We just slice it into rings. Then cut the rings in half to make half circles. You could cut it smaller if you needed to hide them from certain family members. We just like ours a little bigger. Hope this helps.

  3. RebeccaBailey says:

    Since I’m not a very experienced slow-cooker user, I’m curious about the timing for certain recipes such as the one above, Slow Cooker Sunday Dinner Pot Roast. Your instructions say to cook on low for 7-8 hours, but since my husband says that he will not eat the evening meal any later than 4pm., that means that I will have to put this on much earlier in the day than when I usually get up. I considered putting my cooker on a timer to turn itself on in the middle of the night, but I hesitated because of the risk of letting everything sit at room temperature for too long. What do you think of this idea? Could I turn it on High in the morning at 8 am for 2 or 3 hrs., then turn it to Low for several hours? If you think this is acceptable, can you suggest an accurate number of hours on each setting to make this equivalent to your original recipe? I look forward to hearing from you. By the way, do you think this would be a way to deal with other long-cooking-time recipes? Thanks a lot for your help.

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