Slow Cooker Pot Roast with Gravy
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.
Ingredients
- 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
Instructions
- 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.