If you’re craving a cozy, hearty, fall-apart tender dinner that practically cooks itself, this Homemade Slow Cooker Pot Roast and Gravy is everything you need. Perfect for Sunday dinner, busy weeknights, or family gatherings, this recipe delivers melt-in-your-mouth beef, buttery potatoes, sweet carrots, and a rich, savory gravy that forms right in the slow cooker.
With minimal prep and tons of comforting flavor, this pot roast is a guaranteed family favorite that tastes like hours of work—but your slow cooker does all the magic.
Why This Slow Cooker Pot Roast Works
✔ Hands-off cooking — just load the slow cooker
✔ Naturally thick gravy using tapioca pearls
✔ Ultra-tender beef that shreds easily
✔ A complete meal in one pot
✔ Freezer-friendly & perfect for meal prep
This classic comfort dish is the kind of recipe your family will request again and again!
📝 Ingredients for Homemade Slow Cooker Pot Roast and Gravy
For the Pot Roast
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1 beef chuck roast (3–4 lbs – best cut for slow cooking)
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6–8 medium carrots, peeled & cut into chunks
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1½ lbs baby potatoes (Yukon gold or red potatoes)
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1 onion, sliced
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3–4 garlic cloves, minced
Liquid & Seasonings
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2 cups beef broth
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½ cup red wine (optional, for richness & depth)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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2 tablespoons tapioca pearls (thickens the gravy naturally)
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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Salt & black pepper, to taste
Optional for Browning
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2 tablespoons oil or butter
🍲 How to Make Slow Cooker Pot Roast with Gravy
This recipe is incredibly easy. Here’s the step-by-step for perfect tenderness and flavor:
Step 1 — Prepare the Beef (Optional but Worth It)
Pat the chuck roast dry and season generously with:
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Salt
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Black pepper
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Garlic powder
Heat a skillet with a little oil and sear the roast on all sides until nicely browned.
This step adds extra flavor but can be skipped if you’re in a hurry.
Step 2 — Layer the Vegetables
Place the following into the bottom of your slow cooker:
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Carrots
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Potatoes
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Sliced onion
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Garlic
These act as a “bed” for the roast and help absorb juices.
