Homestyle Slow Cooker Pot Roast (with the BEST Gravy)
Okay, hear me out: this isn’t just any pot roast. This is the kind of Sunday dinner-level comfort you can throw together on a Monday morning in your slippers. It’s juicy, savory, fall-apart tender, and that gravy? Life-changing. We’re talking “lick-the-spoon, dip-your-bread, save-some-for-later-but-not-really” levels of good.
This recipe is pure cozy vibes, and the best part? You don’t need to be a seasoned chef—or even fully awake—to pull it off. Just a few pantry staples, a solid hunk of beef, and your trusty slow cooker.
Let’s Talk Searing
Do you have to sear the roast before it goes into the slow cooker?
Short answer: Nope.
Long answer: I do. You don’t have to, but your taste buds might thank you if you do.
Searing your roast gives it that golden crust and locks in flavor. It’s like the meat equivalent of using a filter on your Instagram post—sure, it’s fine without it, but wow does it level things up. Browning also gives your gravy a deeper, richer flavor. But if you’re running on fumes, juggling a toddler, or simply don’t want to—skip it! It’s still gonna taste amazing!!
Slow Cooker vs Instant Pot: Roast Wars
This is where things get juicy (pun intended).
🥔 Slow Cooker Version: I skip the potatoes here and go straight for a side of creamy mashed potatoes at the end. Why? Because mashed potatoes and gravy are soulmates. Also, slow-cooked potatoes can sometimes get a little too soft for my liking.
⚡ Instant Pot Version: This is the only time I throw the potatoes in with the roast. They cook beautifully and soak up all that glorious gravy while hanging out with the beef. Major win. If I’m turning to the instant pot, I usually don’t have time to make mashed potatoes, so roasted will have to do!
So, pick your lane! Both are easy, cozy, and crowd-approved.
Tips to Make It Even Better
- Use high-quality beef broth or better yet, water + a bouillon you trust. The gravy is the star here, and it starts with your liquid.
- Deglaze the pan if you do sear the meat—those little browned bits are flavor gold.
- Taste test the gravy at the end. Want more oomph? Add a splash of balsamic vinegar or Worcestershire. You’re welcome.
- Fresh herbs? Yes, please. A sprinkle of parsley or thyme at the end makes it feel just a little fancy.
Fun Fact Break 🧠
Did you know slow cooking was literally invented for working families in the 1940s? The Crock-Pot’s OG purpose was to make a full meal while you were gone for the day—so you could come home to dinner already done. Some things never go out of style.
Homestyle Slow Cooker Pot Roast (with the BEST Gravy)
Equipment
- 1 Slow Cooker
- 1 Skillet
Ingredients
Seasoning Rub:
- 1½ teaspoons seasoning salt I use Lawry’s
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ½ medium onion finely chopped
- 2-3 LB Chuck Roast
- 2 tablespoons oil
- 1½ cups water
- 1 teaspoon beef bouillon
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1½ tablespoons cornstarch
- 1 tablespoon water
- 2 large carrots peeled and cut
Instructions
- Mix the seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper in a small bowl. Rub the blend all over the roast until it’s fully coated.
- Heat oil in a large skillet over high heat. Once hot, sear the roast on all sides until nicely browned—this locks in flavor. Transfer the roast to a 4–6 quart slow cooker.
- In the same pan, reduce the heat to medium and add the chopped onion (more oil if necessary). Sauté until soft and translucent. Then stir in the water and bouillon, tomato paste, balsamic vinegar, Worcestershire sauce, and honey.
- Whisk together the cornstarch and water in a small bowl, then pour it into the pan. Let everything simmer for 2–3 minutes, scraping up any browned bits from the bottom for extra flavor.
- Add the sliced carrots around the roast in the slow cooker. (If you’re using potatoes, you can add them now or wait 2–3 hours for firmer results.) Pour the sauce mixture evenly over everything.
- Cover and cook on low for 8 hours, or high for 4, until the roast is fork-tender and the vegetables are cooked through.
- Once done, remove the roast and slice or shred. If desired, thicken some more with another round a cornstarch slurry. You can also transfer the juices to a saucepan through a strainer and thicken further with a cornstarch slurry if you want a smoother gravy.
