Slow Cooker Home-Style Pot Roast With Gravy

Homestyle Slow Cooker Pot Roast
Diana Rattray
Prep: 20 mins
Cook: 9 hrs
Total: 9 hrs 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
611 Calories
29g Fat
16g Carbs
69g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 611
% Daily Value*
Total Fat 29g 37%
Saturated Fat 10g 49%
Cholesterol 203mg 68%
Sodium 375mg 16%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Protein 69g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker pot roast recipe is a great make-ahead meal for a cold winter day. It's super easy and results in a hearty stick-to-your-ribs meal. This pot roast recipe calls for a little red wine (or beef stock), vegetables, garlic, and seasonings. The gravy for this pot roast is thickened after the roast is cooked and liquids are reduced. If you want a thicker stew-like meal, you can add in potatoes with the rutabaga and or turnip.

The beef is seared before it is added to the slow cooker and chopped vegetables. While you can skip the searing step, it does add extra flavor and texture to the dish and is well worth the extra 10 minutes of prep time. If your slow cooker has a sauté function, brown the roast in the slow cooker before you add the vegetables. This pot roast is delicious on its own or in sandwiches. If you want a heartier meal, serve it with mashed or roasted potatoes (if you didn't include them in the slow cooker) or hot buttered egg noodles.

Any leftovers can be stored in a sealed container in the refrigerator for 3 to 4 days, or wrap it and freeze it for longer storage. You can eat leftovers on their own or in soft potato rolls for a hot pot roast sandwich. Add jarred horseradish for a spicy kick or mayonnaise for a creamy sauce (or combine the mayo and horseradish for the best of both worlds).


  • 1/2 cup chopped turnip or rutabaga
  • 1/2 cup chopped onion
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 3 to 4 pounds lean chuck roast (or bottom round)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry red wine (or beef stock)
  • 2 tablespoons fresh minced parsley
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour
  • Optional: beef stock, for the gravy

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for the crock pot roast.
    Diana Rattray
  2. Peel and chop the turnip, onion, and carrot; minced the garlic. In the slow cooker combine the chopped turnip, onion, carrot, celery, and garlic.

    Chop the veggies and add to the crock pot.
    Diana Rattray
  3. Trim the beef roast of excess fat. Heat vegetable oil in a large skillet over medium-high heat. Sear the beef for about 10 minutes, turning to brown all sides. Skip this step if you must, but searing the meat adds to the texture and flavor of the dish.

    Sear the pot roast.
    Diana Rattray
  4. Remove the skillet from the heat and place the seared roast on the vegetables in the slow cooker. Sprinkle the roast with salt and pepper. If the roast is too large for your crock pot, cut it into two pieces.

    Place the roast on the vegetables.
    Diana Rattray
  5. Place the skillet over medium heat and add the red wine or stock. Bring the liquids to a boil while stirring and scraping up the browned bits left in the pan.

    Deglaze the pan with the wine or stock.
    Diana Rattray
  6. Pour the liquids over the roast and vegetables.

    Pour the pan sauce over the roast and vegetables.
    Diana Rattray
  7. Cover the slow cooker and cook on the low setting for 8 to 10 hours, or until the beef is very tender. Alternatively, cook on the high setting for about 4 to 5 hours.

  8. Remove the pot roast to a warm serving platter. Strain the liquids into a gravy separator; discard excess fat. Alternatively, strain the liquids into a bowl and place it in the freezer for a few minutes. Skim off the fat that rises to the top. Reserve 2 cups of the cooking liquid. If necessary, add beef stock to make 2 cups.

    Gravy separator and pot roast.
    Diana Rattray
  9. Spoon the vegetables around roast and sprinkle with parsley. Cover the meat and vegetables with foil to keep warm while preparing gravy.

  10. Pour the liquids into a saucepan. In a cup, blend the 1/4 cup of cold water slowly into the flour, stirring until smooth. Stir the flour mixture into cooking liquids. Cook the gravy over medium-low heat, stirring until thick and bubbly. Taste and season with salt and pepper, as needed.

    Gravy preparations.
    Diana Rattray
  11. Serve the gravy with the beef and vegetables. Add mashed or boiled potatoes, if desired.

    Pot roast with vegetables.
    Diana Rattray
  12. Enjoy!


  • Depending on your slow cooker and whether you cook on low or high, you could have more or fewer liquids when the roast is done. If you end up with more than 1 1/2 cups and they lack flavor, bring them to a boil to reduce and concentrate before you add the flour mixture or add some beef bouillon. If you end up with less than 1 1/2 cups, add 1/2 cup of beef stock.

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