Slow Cooked Pot Roast with Gravy

Name: Slow Cooked Pot Roast with Gravy
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Comfort Food
Ingredients: 3½ lbs boneless beef chuck roast; 2 tbsp olive oil, divided; Salt and pepper, to taste; 1 onion, chopped; 2 carrots, diced; 3 cloves garlic, minced; 2 tsp Spanish smoked paprika; 1 tsp dried coriander; 1½ cups tomato passata (or canned crushed tomatoes); 1 tbsp Worcestershire sauce; 1 cup dry red wine (not cooking wine); 2 sprigs rosemary (or 1 tsp dried rosemary); ½ tsp salt; 14 oz canned chickpeas, drained

By:

jeremy

Published:

February 26, 2026

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Slow Cooked Pot Roast with Gravy is a timeless classic that always seems to hit the spot. There’s something magical about the way it warms your heart and fills your home with cozy aromas. Just imagine coming home to smell that savory beef mingling with herbs and spices—the kind of scent that makes you feel like you’re being hugged by a fluffy blanket. This dish isn’t just about the food; it’s about creating moments around the dinner table, where stories and laughter flow freely.

This recipe is all about taking simple ingredients and turning them into something special. As the pot roast cooks slowly, you’ll experience tender beef that practically falls apart, enveloped in a rich, smoky gravy that’s hard to resist. Whether you’re a seasoned cook or just starting your culinary journey, I promise this recipe is easy to follow and oh-so-rewarding. So grab your favorite apron and let’s create some magic together!

Why This Recipe Works

This Slow Cooked Pot Roast with Gravy is designed to deliver a melt-in-your-mouth experience, thanks to the method of braising in a rich, flavorful sauce. The combination of tender beef, aromatic vegetables, and a smoky tomato gravy creates a comforting dish perfect for gatherings or cozy family dinners.

The magic happens as the beef simmers for hours, allowing it to soak up all the flavors from the gravy while remaining juicy, succulent, and absolutely delicious. The key here is low and slow—this method ensures that every bite offers that gourmet taste you crave without spending all day in the kitchen.

Why You’ll Love This Slow Cooked Pot Roast with Gravy

Not only is this recipe delicious, but it also offers versatility in cooking methods—be it an oven, slow cooker, or Instant Pot. The rich flavors deepen as it cooks, filling your home with irresistible aromas that signal a meal worth savoring. Perfect for any season, a pot roast is the ultimate comfort food that feels like a warm hug.

One of the best parts about this recipe is how forgiving it is. Whether you have all day or just a few hours, you can adjust the cooking time to fit your needs. Each method brings its own charm, but they all lead to the same delicious outcome: a satisfying, homestyle meal that delights.

Ingredients

3½ lbs boneless beef chuck roast
2 tbsp olive oil, divided
Salt and pepper, to taste
1 onion, chopped
2 carrots, diced
3 cloves garlic, minced
2 tsp Spanish smoked paprika
1 tsp dried coriander
1½ cups tomato passata (or canned crushed tomatoes)
1 tbsp Worcestershire sauce
1 cup dry red wine (not cooking wine)
2 sprigs rosemary (or 1 tsp dried rosemary)
½ tsp salt
14 oz canned chickpeas, drained

Preparing the Beef Chuck Roast

Searing the Beef

To start, heat 1 tablespoon of olive oil in a cast iron pot over medium-high heat. While that warms up, season the beef chuck roast generously with salt and pepper. Once the oil is shimmering, brown the beef until it’s golden on all sides. This should take about 5-7 minutes. After it’s beautifully browned, remove the roast and set it aside on a plate.

Sautéing Vegetables

In the same pot, add the remaining tablespoon of olive oil. As it heats up, toss in the chopped onion and diced carrots. Sprinkle with smoked paprika and dried coriander, and cook for 7-10 minutes until softened and fragrant. Then, stir in the minced garlic and sauté for an additional 30 seconds until it’s nice and aromatic.

Making the Gravy

Now, it’s time to build that luscious gravy! Pour in the dry red wine, scraping the bottom of the pot to deglaze and loosen those tasty bits. Stir in the tomato passata, Worcestershire sauce, drained chickpeas, and rosemary sprigs. Allow the mixture to come to a simmer. It’s crucial to get those flavors all mixed before the beef joins the party!

Combining and Cooking

Nestle the browned beef back into the pot, making sure it’s covered by that beautiful sauce. Cover the pot with a lid and transfer it to a preheated oven set to 300°F (150°C). Cook it low and slow for about 2 hours, flipping the beef halfway through. After this, crank up the temperature to 400°F (200°C) and cook for an additional 30 minutes to thicken the gravy. This final step ensures the sauce gives just the right amount of richness.

Slow Cooker Alternative

If you prefer a slow cooker, you can easily adjust the cooking method. Transfer the dish to the slow cooker after sautéing the veggies. Cook on Low for 8-10 hours or on High for about 4-6 hours. Just keep an eye on it! If you notice the sauce is too watery post-cooking, you can thicken it with a cornstarch slurry—just mix a little cornstarch with water and stir it in until you reach the desired consistency.

Instant Pot Instructions

For Instant Pot enthusiasts, you’ll follow the same initial steps as before. After adding the liquid and seasonings, seal the lid and set the Instant Pot to cook on High Pressure for 60 minutes. Once it’s done, allow for a natural pressure release before removing the meat. If the gravy needs thickening, you can use the sauté function to stir in a cornstarch slurry, just like with the slow cooker.

Serving Suggestions

When it comes to serving your Slow Cooked Pot Roast with Gravy, think comfort! A pile of creamy mashed potatoes is always a hit, perfectly soaking up every drop of that delicious gravy. Or, you might enjoy a slice of hearty bread, perfect for sopping up the sauce. Consider pairing it with roasted vegetables or a fresh garden salad to bring some brightness to your plate.

Tips for Success

Always sear the beef: This step enhances flavor through caramelization, giving your dish that deep, savory taste we all crave.
Use quality ingredients: Choosing a good cut of meat and fresh vegetables makes a world of difference in flavor and texture.
Control the heat: If using a slow cooker, remember that timings may vary based on your specific model, so keep an eye on it to avoid overcooking.

Variations

Feel free to customize your pot roast! You can add extra vegetables like potatoes or parsnips for added nutrition. If you’re feeling adventurous, experiment with different herbs, such as thyme or bay leaves, to create unique flavor profiles. You can even swap out chickpeas for other beans or hearty veggies like mushrooms to accommodate different dietary preferences.

FAQs

What can I use instead of beef chuck roast?
Brisket or round roast can work too, but just keep in mind that the texture might be a bit different.

Is it necessary to brown the beef?
While browning adds depth of flavor, you can skip it if you’re short on time. It’ll still be tasty!

How can I store leftovers?
Place any leftovers in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months.

Can I make this recipe ahead of time?
Absolutely! Making it ahead lets the flavors meld further, making it even better when reheated.

What’s the best way to reheat pot roast?
You can reheat it in a saucepan over low heat or in the microwave. Adding a splash of water helps prevent it from drying out.

This Slow Cooked Pot Roast with Gravy is a dish that brings warmth and satisfaction to the dinner table. With its deeply satisfying flavors and rich history, it serves as a reminder of the simple joys of cooking. Whether you’re feeding the family on a busy weeknight or entertaining guests, this recipe is sure to impress.