Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe
The easiest way to cook a pot roast - in the slow cooker! This no-fail recipe turns out an amazing Sunday dinner every single time. Tender, fall-apart roast cooked together with carrots and potatoes, thrown together in the morning and ready to eat when dinner rolls around.
Course: Main Course
Keyword: Best Pot Roast Recipe, easy slow cooker recipe, slow cooker beef, sunday dinner
3poundsBoneless beef chuck roast
salt and pepper to taste
4potatoespeeled and cubed
16ouncesdiced tomatoes1 can
1chicken bouillon cube
Pot Roast Gravy
drippings from roast
2teaspoonscold waterif needed
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). 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.
Pour 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 the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
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).
*DON’T SKIP THE SEARING STEP! It makes a nice crust on the meat that can’t be beat.