Name: Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 2 Tablespoons olive oil; 3 pounds Boneless beef chuck roast; salt and pepper to taste; 1 pound baby carrots; 1 sweet onion (sliced); 4 potatoes (peeled and cubed); 4 teaspoons minced garlic; 16 ounces diced tomatoes (1 can); 2 cups beef broth; 1 chicken bouillon cube; drippings from roast; 2 Tablespoons butter (cold); 2 Tablespoons flour; 1 teaspoon cornstarch (if needed); 2 teaspoons cold water (if needed)

How to make a Slow Cooker Sunday Pot Roast with Gravy:

Step 1: Heat 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).

*DON’T SKIP THIS STEP! It makes a nice crust on the meat that can’t be beat.

Step 2: 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.

Step 3: Pour in the diced tomatoes (with juices) and stir to combine. Arrange vegetables over the beef in the crock pot. Dissolve bouillon cube in beef broth and pour it over the roast.

Step 4: Cook on low for 7-8 hours.

Step 5: Pour all the liquid out of the crock pot into a small or medium saucepan. 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).

Step 6: Slowly whisk in the mixture into the liquid until starting to thicken and combine.

Optional step: If you like thick gravy, add the cornstarch as an added thickening agent. 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).

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What to serve with Slow Cooker Sunday Dinner Pot Roast and Gravy?

We love that this pot roast cooks right along with the sides of carrots and potatoes, but we know a Sunday dinner isn’t complete with more than just some vegetable sides.

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Questions & Reviews

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!
Heather says:

Yum! It is a cold "roast" kind of day! We love ours with root beer.
nellyru says:

OMG! This is THE best roast we have ever made. Thank you for sharing.
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.
Maren says:

Do you dissolve the bouillon cube in water before adding it, or just throw it in with the beef broth?
Cyd says:

Dissolve the bouillon cube with the beef broth.
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.
Susanne says:

Sounds so good yum I can't remember when I last had a pot roast. So tonight I'm going to make your recipe in my IP🙂
Amanda says:

For the instant pot sunday roast freezer meal I have about 2lb roast how long would I cook the meal for from frozen? I'm trying a few of these freezer meals but will be cutting some of them in size and cooking them from frozen but I don't believe you specified how long to cook from frozen and if it should be natural release or quick. I look forward to hearing back from you as I am very anxious to make these I have already prepped them and they are waiting....lol
Becky says:

What’s the weight of potatoes for the recipe? Wondering because potatoes come in all sorts of sizes.
Cyd says:

Just so you have enough for 8 servings. You can use any type of potatoes you like. So maybe around 2 pounds.
Sarah Stanley says:

What book is this recipe in? I have the six ingredients and the copycat and can't find it in these two?
Momma Cyd says:

It's in our cookbook titled "A Year With Six Sisters Stuff"