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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.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Best Pot Roast Recipe, easy slow cooker recipe, slow cooker beef, sunday dinner
Servings: 8
Calories: 502kcal


  • Saucepan
  • Slow Cooker
  • Whisk


  • 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

Pot Roast Gravy

  • drippings from roast
  • 2 Tablespoons butter cold
  • 2 Tablespoons flour
  • 1 teaspoon cornstarch if needed
  • 2 teaspoons cold water if 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.


Calories: 502kcal | Carbohydrates: 31g | Protein: 37g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 565mg | Potassium: 1346mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7997IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 6mg