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Homestyle Slow Cooker Pot Roast (with the BEST Gravy)

Fall-apart tender beef, rich savory gravy, and cozy comfort in every bite—this Homestyle Slow Cooker Pot Roast is pure dinner gold. Bonus: Instant Pot instructions included if you’re running low on time (or patience).
Print Recipe
Homestyle Slow Cooker Pot Roast (with the BEST Gravy)
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes

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.

Notes

Instant Pot Instructions here!
Servings: 6