Few dinners say comfort like a juicy pot roast that’s been simmering all day. With a little planning, you can transform an inexpensive cut of beef into a tender, flavorful roast with rich homemade gravy. By marinating the beef ahead of time, searing it for flavor, and letting the slow cooker work its magic, you’ll have a hearty meal ready whenever you need it. This recipe is perfect for busy days—you can marinate the roast at least overnight, or up to 2 days in advance, making it a great Sunday meal prep option for an easy weeknight dinner.

pot roast and gravy on grits in a white bowl with a blue napkin

Ingredients

For the Marinade (Night Before)

3–4 pound beef chuck roast (or rump roast)
1 packet Lipton dry onion soup mix
32 ounces beef broth

For Cooking Day

2 tablespoons vegetable oil
32 ounces beef broth (additional)
1 large onion, cut into chunks
1 carrot, peeled & cut into chunks
4 whole garlic cloves, smashed

For the Gravy

3 tablespoons butter
3 tablespoons flour
Reserved cooking liquid (degreased)

Chuck Roast, beef broth, onion and lipton soup

Instructions

The Night Before – Marinate the Roast

Using a fork, poke the beef on all sides, as this allows the flavor to get into the meat.
Place the beef roast in an airtight container or large resealable bag.
Add 32 ounces of beef broth, the onion soup mix.
Seal and refrigerate at least overnight, or up to 2 days, to let the flavors soak into the meat. Be sure to place the bag in a container to ensure no drips onto fridge shelf.

Cooking Day

Step 1: Sear the Roast

Remove the roast from the marinade (reserve the liquid).
Heat vegetable oil in a Dutch oven or heavy skillet over medium heat.
Sear the roast on all sides until browned.

Step 2: Slow Cook

Place the seared roast in the crock pot.
Add the reserved marinade, the remaining 32 ounces of beef broth, onion , carrot chunks, and smashed garlic cloves.
Add freshly ground black pepper.
Cover and cook on low for 8–10 hours or high for 5–6 hours, until fork-tender.

broth, carrots, onions and chuck roast in slow cooker

Step 3: Degrease the Liquid

Remove the roast and set aside covered to rest.
Remove the onions and carrots, and discard, as all the flavor is now in the liquid.
Strain the cooking liquid into a degreaser cup, discarding the fat and saving the broth.
Put the pot roast back into the slow cooker and cover to keep warm while you make the gravy.

Step 4: Make the Gravy

In a saucepan, melt butter over medium heat.
Stir in flour to make a roux, cooking for 1–2 minutes.
Slowly whisk in the reserved cooking liquid and simmer until thickened.
Adjust with extra black pepper to taste.

Serving Ideas for Pot Roast

Serve pot roast over creamy parmesan grits.
Serve along side mashed potatoes and steamed broccoli.
For a lean option, serve over steamed cabbage.
Shred beef and serve with tortillas and guacamole for tacos.

Storing Leftovers

Refrigerator: Store in an airtight container with some cooking liquid for up to 4 days.
Freezer: Shred the beef and freeze with broth in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop or in the microwave with a splash of broth to keep the meat moist.

Leftover pot roast makes delicious beef sandwiches or can be repurposed into rice bowls, pasta dishes, or stews.