Simple Pot Roast with Gravy

It is always nice to start the slow cooker in the morning and come home to wonderful smells and a ready dinner. Here is a recipe for a simple pot roast with a hearty gravy. Easily paired with a nice salad and some crusty bread.

Simple Pot Roast with Gravy


  • 1 boneless beef chuck roast (2 1/2 – 3 pounds)
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 large rib celery, chopped
  • 3 medium carrots, chopped
  • 3 medium cloves garlic, minced
  • 1 cup red wine
  • 1 (14 ounce) can tomatoes
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon hot red pepper flakes
  • 1 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley leaves


  1. Season roast liberally with salt and pepper.
  2. Heat 1 tablespoons oil in 12-inch skillet over medium-high heat.
  3. Brown roast thoroughly on all sides, 8 to 10 minutes.
  4. Transfer browned roast to slow-cooker insert.
  5. Reduce heat to medium.
  6. Add remaining 1 tablespoons oil to empty skillet.
  7. Add onions, celery, carrots, and garlic.
  8. Cook, stirring occasionally, until lightly browned, about 4 minutes.
  9. Transfer to slow cooker insert.
  10. Increase heat to high and add red wine to empty skillet.
  11. Scrape up any browned bits with wooden spoon, and simmer for 5 minutes.
  12. Add tomatoes and broth and bring to boil.
  13. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
  14. Set slow cooker to high, cover, and cook until tender, 6 to 7 hours.
  15. Alternatively, cook on low for 9 to 10 hours.
  16. Transfer roast to carving board; loosely tent with foil to keep warm.
  17. Discard bay leaves.
  18. Allow liquid in pot to settle, about 5 minutes.
  19. Then use wide spoon to skim fat off surface.
  20. Puree liquid and solids in batches in blender or food processor.
  21. Alternatively, use immersion blender and process until smooth.
  22. Stir in parsley and season to taste with salt and pepper.
  23. Cut Roast into 1/2-inch-thick slices.
  24. Transfer meat to warmed serving platter.
  25. Pour about 1 cup gravy over meat.
  26. Serve, passing more gravy separately.

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