Description
A hearty and tender slow cooker pot roast with rich gravy, featuring chuck roast, baby carrots, gold potatoes, and a flavorful broth thickened with cornstarch and tapioca pearls for a comforting meal.
Ingredients
Scale
Main Ingredients
- 2 pound chuck roast
- 1 tablespoon herb and garlic seasoning
- 1/2 sweet yellow onion, quartered
- 2 cloves garlic
- 8 oz baby carrots
- 16 oz gold potatoes, halved or quartered if large
Gravy Ingredients
- 1/4 cup cornstarch
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef broth
- 1/4 cup tapioca pearls
Instructions
- Prepare Ingredients: Place the chuck roast in the bottom of the slow cooker. Sprinkle the herb and garlic seasoning evenly over the top of the roast.
- Add Vegetables: Add the quartered sweet yellow onion, garlic cloves, baby carrots, and gold potatoes around and on top of the roast.
- Add Tomato Paste and Tapioca: Spoon the tomato paste over the ingredients and sprinkle the tapioca pearls evenly across the top to help thicken the gravy during cooking.
- Make Cornstarch Slurry: Whisk the cornstarch with 1/4 cup of water until smooth to create a slurry.
- Combine Broth and Wine: Whisk the cornstarch slurry together with the red wine and beef broth, then pour this mixture into the slow cooker over the roast and vegetables.
- Cook Slowly: Cover the slow cooker and cook on low heat for 10 hours until the roast is fork tender and the gravy has thickened.
Notes
- Use a 3.5 to 6-quart slow cooker for optimal cooking.
- If you don’t have red wine, substitute with additional beef broth or grape juice for a similar flavor.
- Tapioca pearls help thicken the gravy naturally; you can omit if unavailable but add an extra 1/4 cup cornstarch slurry at the end if needed.
- For extra flavor, sear the chuck roast on all sides in a hot pan before placing it in the slow cooker (optional step).
- Adjust seasoning to taste after cooking before serving.
