Slow Cooker Pot Roast with Rich Gravy

This Slow Cooker Pot Roast is tender and flavorful with chunky vegetables and a rich gravy. It's the ultimate comfort food dinner that you can set and forget!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: HARD

Prep. Time: 10 minutes

Cook Time: 8 hours 15 minutes

Total Time: 8 hours 25 minutes

Servings: 6 servings

Calories: 846 kcal per serving

Ingredients

4 pounds - chuck roast
1 ½ teaspoons - sea salt
1 tsp - garlic powder
1 tsp - onion powder
½ tsp - black pepper
2 tablespoons - avocado oil
8 ounces - mushrooms
2 tablespoons - tomato paste
3 cloves - garlic
2 tablespoons - coconut aminos
1 tbsp - Dijon mustard
2 cups - beef broth
1 - yellow onion
4 - carrots
1 lb - baby gold potatoes
2 tablespoons - cornstarch
2 tablespoons - cold water or beef stock
salt and freshly ground black pepper

Instructions

Season the chuck roast. Pat the chuck roast dry with paper towels and cut it into (4) large chunks. Combine the sea salt, garlic powder, onion powder and pepper and season the roast pieces on all sides.
Brown the beef. Heat the 2 tablespoons oil in a large pot over medium high heat. Working in batches as needed, sear the beef until browned on all sides, then transfer to the slow cooker.
Cook the mushrooms. In the same skillet, sauté the mushrooms until they release their liquid and become golden. Add the tomato paste and garlic and cook 30 seconds longer. If the brown bits in the pan look like they're beginning to burn, add a bit of water to the pan and scrape them from the bottom and sides of the pan. Add the mushrooms to the slow cooker with the beef.
Deglaze the pan. Pour the beef stock into a 2 cup measuring cup. Add the coconut aminos and Dijon mustard and whisk to combine. Add to the pot used to brown the beef and scrape up any brown bits or fond from the bottom and sides of the pan, then pour the liquid into the slow cooker with the roast and vegetables. Make ahead option: Stop here and place the beef, mushrooms and liquid in a container and cool completely. Cover and store overnight in the refrigerator. In the morning, place everything in the slow cooker and cook as instructed.
Cook the pot roast. Add the onion, carrots and potatoes to the slow cooker over the beef mixture. Cook on low for 8+ hours or high for 4-6 hours until the beef is fork tender. Using a slotted spoon, transfer the beef to a cutting board and place the vegetables on a platter. Cut the beef into chunks, then place on the platter with the vegetables. Cover and keep warm while you prepare the gravy.
Thicken the gravy. Turn the slow cooker on HIGH and bring the pot roast liquid to a simmer. Whisk together cornstarch and cold water until smooth, then slowly stir the cornstarch slurry into the hot liquid. Cover and cook for 10–15 minutes, stirring occasionally, until thickened. Taste and adjust seasoning until the gravy is very flavorful, then serve the gravy over the roast. Garnish with freshly chopped parsley and enjoy!
Press the Sauté button and add the olive oil to the Instant Pot. Sear the beef on all sides, then remove from the pot and cook mushrooms. Add the tomato paste and garlic to the mushrooms and cook 30 seconds, then stir in the coconut aminos, Dijon mustard and beef stock.
Add the beef back to the pot along with the onion, carrot, and potatoes. Pressure cook on HIGH for 35 minutes, then allow a 10-minute natural release. Remove the beef and vegetables from the pot using a slotted spoon. If the beef isn't tender, bring back to pressure and cook another 10 minutes or until fork tender.
Switch to Sauté mode and bring the liquid to a simmer. Add the cornstarch slurry, and simmer until thickened, stirring occasionally.

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