Amazing Brown Gravy Pot Roast

sliced pot roast on a plate with brown gravy and a side of roasted potatoes

4.64 stars (25 reviews)

This Chuck Roast recipe starts with a perfect sear and finishes as a classic pot roast. Slow-cooked in a crockpot with rich brown gravy, carrots and celery, this hearty home-cooked meal results in fork-tender beef every time.

Course dinner

Cuisine American

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Calories 198kcal

Author Tamara J.

Equipment

Ingredients

1 whole Chuck Roast (any cut of roast will work)
1/4 cup Olive oil
3 tablespoons Seasoning salt
2 tablespoons Garlic powder
1 tablespoon Onion powder
1 tablespoon Black pepper
1/2 bag Baby carrots
1 whole Onion sliced or chopped
3 stalks Celery chopped
2 packs Brown gravy mix prepared
2 tablespoons Worcestershire
1/2 cup Red wine optional
2 cloves Garlic diced
2 sprigs Rosemary

Instructions

Heat olive oil in a large skillet (cast iron skillet works best). Evenly distribute the seasoning on all sides of the chuck roast with all of the seasonings.
Add the roast to the skillet and sear it on all sides until a nice brown crust forms.
Place the chuck roast in the slow cooker. Add the onions, celery, carrots, chopped garlic and rosemary sprigs on top of the roast.
Prepare the brown gravy according to package directions. Pour the gravy over the top of the vegetables and the roast. Add the red wine, and Worcestershire sauce into the slow cooker.
Turn the heat to low for 8 hours, or high for 6 hours.

Notes

Roast can also be cooked in a roasting pan in the oven at 350 degrees for 5 hours (cooking time may vary depending on size of roast, and oven settings).

Nutrition