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Slow Cooker Pot Roast with Gravy

It’s rich, hearty, and deeply comforting, with tender beef that practically falls apart at the touch of a fork. This is the recipe you make when you want dinner to cook itself while filling your house with the most incredible aroma all day long.
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Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds chuck roast
  • 1 tablespoon herb and garlic seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound red potatoes chopped (Yukon Gold, Russet, or similar)
  • 8 ounces baby carrots
  • ½ sweet yellow onion such as Vidalia, chopped
  • 2 garlic cloves minced
  • ½ cup red wine
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • ¼ cup tapioca pearls
  • ¼ cup cornstarch
  • ¼ cup cold water

Method
 

  1. Sprinkle the herb and garlic seasoning evenly over the chuck roast, rubbing it into all sides of the meat.
  2. Heat the olive oil and butter in a large skillet over high heat until hot and melted. Add the seasoned roast and sear on all sides until deeply browned. This step adds rich flavor to the final dish.
  3. Transfer the seared roast to the slow cooker. Add the chopped potatoes, baby carrots, onion, and minced garlic around the meat.
  4. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the slow cooker.
  5. Add the red wine, beef broth, tomato paste, and tapioca pearls to the slow cooker. Stir gently to combine all the ingredients.
  6. Cover and cook on low for 8 hours, or until the roast is fork-tender and the gravy has thickened. Once done, shred or slice the beef as desired and stir it into the gravy before serving.
  7. Serve hot with plenty of gravy over the meat and vegetables.
  8. Enjoy!