Pot roast always makes a wonderful meal but this recipe takes things one step further, using a crockpot rather than the oven to get it cooked perfectly and blend all those incredible flavors seamlessly.
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Now, you might spot something unusual in the ingredients list – tapioca pearls! Isn’t tapioca strictly just a dessert ingredient? Actually no, it’s a versatile ingredient and can be used to make both savory and sweet dishes.
Tapioca is a starch from the cassava plant and it can be made into either flour or pearls which look a bit like Israeli couscous. Tapioca pearls are often served alongside Brazilian stews and tapioca flour is used to make some kinds of bread in Brazil. But since it’s a starch, tapioca’s neutral flavor and thickening properties make it perfect to include in this slow cooked pot roast.
If you don’t have any you can leave it out or sub a bit of extra cornstarch mixed with water instead.
Why You’ll Love the Recipe:
This pot roast is so tasty. The meat will come out falling-apart tender, the vegetables will be tender too, and the gravy will be thick and rich. You can prepare this, turn the crockpot on, go out for the day and come home to a lovely dinner that’s ready to eat.
How to Serve It:
This is a complete meal so you don’t have to make sides, but it does go well with crusty bread.
Can You Make It Ahead?
Yes, you can make it in advance and warm it back up.
- Red potatoes
- Baby carrots
- Red wine
- Garlic cloves
- Tapioca pearls
- Herb and garlic seasoning
- Sweet yellow onion
- Beef broth
- Olive oil
- Tomato paste
- Chuck roast
How to make Slow Cooker Pot Roast with Gravy:
Sprinkle the seasoning over the meat and rub it in.
Melt the butter with the oil in a skillet over a high heat.
Add the meat and sear it all over until browned.
Put the meat in the crockpot with the vegetables and garlic.
Mix the cornstarch with ¼ cup cold water and pour that in as well.
Add everything else and stir, then cover and cook on low for 8 hours.
This wonderful slow cooked pot roast is a meal in one which your crockpot will cook to perfection. Prep it first then switch on the crockpot and you can come home hours later to a lovely meal that’s ready to enjoy.
Slow Cooker Pot Roast with Gravy
- 1 pound chopped red potatoes Yukon Gold, Russets or similar
- 8 ounces baby carrots
- ½ cup red wine
- 2 garlic cloves
- 1 tablespoon butter
- ¼ cup tapioca pearls
- 1 tablespoon herb and garlic seasoning
- ½ sweet yellow onion Vidalia or similar
- 3 cups beef broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 pounds chuck roast
- ¼ cup cornstarch
- Sprinkle the seasoning over the meat and rub it in.
- Melt the butter with the oil in a skillet over a high heat.
- Add the meat and sear it all over until browned.
- Put the meat in the crockpot with the vegetables and garlic.
- Mix the cornstarch with ¼ cup cold water and pour that in as well.
- Add everything else and stir, then cover and cook on low for 8 hours.
Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Variations and Substitutions:
Beef broth will work in the dish if you don’t want to use wine. You can also omit the tapioca or sub sweet potatoes or pumpkin for the baby carrots.