Slow Cooker Roast Beef & Gravy

Tender, fall-apart roast beef cooked low and slow with onions, carrots, potatoes, and rich savory gravy. This cozy comfort classic fills your kitchen with the most delicious aroma and makes the perfect hearty family meal.

Yield
6 servings

Ingredients

For the Roast Beef:
3 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 large onion, sliced
4 carrots, cut into chunks
1 1/2 pounds baby potatoes

For the Gravy:
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce (optional, for deeper flavor)
3 tablespoons cornstarch
3 tablespoons cold water

Instructions

Step 1: Sear the Roast
Season the chuck roast with salt, pepper, garlic powder, onion powder, and thyme.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until deeply browned. This adds flavor and helps develop a richer gravy.

Step 2: Load the Slow Cooker
Place the sliced onions in the bottom of the slow cooker. Add carrots and potatoes around the edges.
Set the seared roast on top of the vegetables.
Pour in the beef broth, Worcestershire sauce, and soy sauce if using.

Step 3: Slow Cook to Tender Perfection
Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the meat is tender enough to shred with a fork.

Step 4: Make the Gravy
Remove the roast and vegetables and keep warm.
Pour the cooking liquid into a saucepan and bring to a simmer.
Whisk together cornstarch and cold water, then slowly whisk into the simmering broth.
Cook 2–3 minutes or until thickened into a smooth, glossy gravy.

Step 5: Serve
Slice or shred the roast and serve with the vegetables, generously topped with the rich homemade gravy.

Kitchen Tips
For deeper flavor, add 1/2 cup red wine to the broth before cooking.
If you prefer a smooth gravy, strain the cooking liquid before thickening.
Leftovers reheat beautifully and can be used for sandwiches the next day.

Nutritional Information (Per Serving)
Calories 460, Protein 42g, Carbohydrates 24g, Fiber 3g, Net Carbohydrates 21g, Fat 22g, Saturated Fat 8g, Cholesterol 135mg, Sodium 720mg, Sugars 4g, Glycemic Index Medium