This Slow Cooker Pot Roast with Gravy is what comfort food is all about. Hearty, warm, and full of savory goodness in every bite.
Prep Time:15 mins
Cook Time:12 hours
Total Time:12 hours 15 mins
4 lbs boneless beef chuck roast
4 TB olive oil
6 carrots, peeled/roughly sliced
6 stalks celery, roughly sliced
2 onions, quartered and roughly sliced
8 cloves garlic, chopped
1 cup Cabernet Sauvignon
2 bay leaves
4 TB tomato paste
3 cups regular strength beef broth
2 TB corn starch dissolved in 2 TB water
kosher salt and freshly ground black pepper
freshly chopped parsley for garnish
Trim beef of some excess fat, but don’t trim it fully. Use paper towels to dry beef thoroughly. Slice roast into 8 even pieces. Generously season all sides of beef with kosher salt and freshly ground black pepper, pressing down to adhere seasoning to meat.
In a large Dutch oven or large pot (not nonstick,) heat up 2 TB olive oil over medium-high heat. Once oil is hot, brown half of the beef pieces on all sides. Repeat with other 2 TB olive oil and remaining pieces of beef. Transfer beef to slow cooker and set aside.
In the original Dutch oven/large pot, add the carrots, celery, onion, and garlic over medium high heat. Stir/cook 5 minutes. Transfer mixture to the slow cooker. Pour wine into the Dutch oven/large pot and deglaze over medium heat, scraping any leftover bits from the bottom of pot. Reduce to simmer, and simmer about 4 minutes or until liquid is almost reduced by half. Add wine mixture to the slow cooker. Add bay leaves. Fill slow cooker with broth and cook 12 hours on low or 6 hours on high.
Transfer meat and veggies to a serving platter and keep warm; skim fat off the liquid in slow cooker. In a saucepan, stir tomato paste for 1 minute over medium heat. Add the liquid from slow cooker and whisk until combined. Add kosher salt and pepper to taste. Add dissolved corn starch mixture to the liquid; bring to a boil and stir until thickened to a gravy consistency. Pour gravy over the pot roast with veggies. Garnish with parsley if desired. Serve with rice, buttered noodles, crusty bread, or potatoes.