How to Make Slow Cooker Pot Roast and Gravy - Super Simple!

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Begin by discussing the busy schedule and the need for a slow cooker pot roast.

Select two smaller chuck roasts totaling about 6 pounds instead of one large roast.

Season both sides of the chuck roasts generously with kosher salt and black pepper.

Place the seasoned roasts in the slow cooker on high for 8 hours without adding liquid initially.

After 4 hours, check the roasts and pour off the rendered juices into a large pot.

Prepare vegetables: cut carrots, celery, and onion into chunks, and leave red potatoes whole or cut larger ones into sections.

Preheat the oven to 250°F (121°C) to cook the vegetables separately in a Dutch oven.

Transfer the rendered juices from the slow cooker to the Dutch oven with the vegetables.

Add 3 cups of cherry tomatoes and a couple tablespoons of minced garlic to the Dutch oven.

Season the vegetable mixture with kosher salt and black pepper, ensuring proper flavor.

Cover the Dutch oven with a lid and place it in the oven to cook while the roast continues in the slow cooker.

After another 4 hours, check the vegetables and the pot roast for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary