Easy Slow Cooker Beef Pot Roast Recipe with Gravy

This easy prep-ahead recipe for pot roast will create a melt-in-your-mouth dinner that your family will love!

Course dinner

Cuisine American

Keyword beef, pot roast

Prep Time 1

Cook Time 8

Total Time 1 8

Servings

Calories 851kcal

Using a fork, poke the beef on all sides, as this allows the flavor to get into the meat.
3 lb beef chuck roast
Place the beef roast in an airtight container or large resealable bag.
Add 32 ounces of beef broth, the onion soup mix.
32 ounces beef broth, 1 packet Lipton dry 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.

Remove the roast from the marinade (reserve the liquid).
Heat vegetable oil in a Dutch oven or heavy skillet over medium heat.
2 tablespoons vegetable oil
Sear the roast on all sides until browned.
Place the seared roast in the slow cooker.
Add the reserved marinade, the remaining 32 ounces of beef broth, onion , carrot chunks, and smashed garlic cloves.
32 ounces beef broth, 1 onion, 1 carrot, 4 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.

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 fat seperator, 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.

In a saucepan, melt butter over medium heat.
3 tablespoons butter
Stir in flour to make a roux, cooking for 1–2 minutes.
3 tablespoons flour
Slowly whisk in the reserved cooking liquid and simmer until thickened.
2 cups De-greased reserved broth
Taste and season with black pepper.
black pepper