Slow Cooker Pot Roast With Gravy
A classic Slow Cooker Pot Roast With Gravy, featuring savory meat, carrots, and potatoes for a comforting meal.
Equipment
- Slow Cooker
- skillet (optional)
Ingredients
- 2 pounds chuck roast
- 1 tablespoon herb and garlic seasoning
- ½ sweet yellow onion cut into quartered pieces
- 2 cloves garlic
- 8 oz baby carrots
- 16 oz gold potatoes halved or quartered if large
- ¼ cup cornstarch
- 2 tablespoons tomato paste
- ½ cup red wine
- 3 cups beef broth
- ¼ cup tapioca pearls
Instructions
- Place the roast in the bottom of the slow cooker. Sprinkle the seasoning across the top of the roast, then add in the onion, garlic, carrots, and potatoes.
- Add in the tomato paste and sprinkle tapioca pearls across the top.
- Whisk cornstarch with ¼ cup water until smooth.
- Whisk cornstarch slurry with the red wine and beef broth and pour into the slow cooker.
- Cover and cook on low for 8-10 hours until fork tender.
Notes
Store leftovers in the fridge for up to 3 days. Reheat single servings in the microwave. If you use a larger roast, cut it down into 2-3 pieces for more even cooking. For even cooking, add larger carrots and potatoes. Red wine can be omitted or subbed for additional beef broth. Optional step: brown the roast beforehand for added flavor.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 39gProtein: 39gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 125mgSodium: 779mgPotassium: 1347mgFiber: 5gSugar: 6gVitamin A: 6429IUVitamin C: 22mgCalcium: 127mgIron: 7mg
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