Recently I was given a copy of Melissa’s Southern Cookbook to review, and while trying recipes from the book one in particular became a family favorite immediately. The Slow Cooker Braised Pot Roast with Gravy and Vegetables was pretty easy to put together and made my house smell good all day long. And when it was finished it was gobbled up by everyone…without one single complaint even from the pickiest eaters. I call that a win! I was so happy about this crowd pleasing easy recipe that I asked if I could share it with my readers. If you try this recipe at home comment below and let me know what you think. And visit Amazon to purchase your copy of Melissa’s Southern Cookbook.
Slow Cooker Braised Pot Roast with Brown Gravy and Vegetables
From Melissa’s Southern Cookbook by Melissa Sperka
Yield: 6 to 8 servings
Pot Roast:
1 (3 ½-pound) beef chuck roast
3 tablespoons Montreal steak seasoning
2 pounds carrots, peeled and sliced
3 pounds Yukon gold potatoes, cubed
1 large sweet onion, cut into wedges
4 garlic cloves, peeled and smashed
½ cup beef stock
½ cup Dr Pepper
3 tablespoons soy sauce
Salt and freshly ground black pepper
4 tablespoons salted butter, cubed
Gravy:
2 teaspoons Kitchen Bouquet Browning and Seasoning Sauce
3 tablespoons cornstarch dissolved in 3 tablespoons cold water, plus more if needed
Rub the chuck roast on all sides liberally with the steak seasoning. Heat a few drizzles of olive oil in a large skillet. Sear and brown the roast for 2 minutes on all sides.
Spray the inside of an oval 6-quart slow cooker with cooking spray.
Arrange the carrots in the bottom of the slow cooker. Center the seasoned roast on top. Arrange the potatoes around the edge of the roast. Arrange the onion wedges and smashed garlic over the roast.
In a small bowl, whisk together the beef stock, Dr Pepper, and soy sauce. Pour over the roast. Season lightly with salt and pepper, then dot the top with the butter.
Cook on high for 4 hours or on low for 8 hours, or until the roast is fork-tender. Transfer the roast and vegetables to a platter and cover loosely with foil to keep warm while you make the gravy.
To make the gravy: Pour the drippings from the slow cooker into a saucepan. Add the Kitchen Bouquet sauce. Bring the drippings to a boil and slowly drizzle in the cornstarch slurry, whisking constantly. Add additional cornstarch slurry, if needed, until your desired consistency is reached.
Slice the roast, drizzle with gravy, and serve with the cooked vegetables on the side.
For more tasty slow cooker recipes check out this post: Our Favorite Slow Cooker Recipes.
- Slow Cooker Braised Pot Roast with Brown Gravy and Vegetables
- Pot Roast:
- 1 (3 ½-pound) beef chuck roast
- 3 tablespoons Montreal steak seasoning
- 2 pounds carrots, peeled and sliced
- 3 pounds Yukon gold potatoes, cubed
- 1 large sweet onion, cut into wedges
- 4 garlic cloves, peeled and smashed
- ½ cup beef stock
- ½ cup Dr Pepper
- 3 tablespoons soy sauce
- Salt and freshly ground black pepper
- 4 tablespoons salted butter, cubed
- Gravy:
- 2 teaspoons Kitchen Bouquet Browning and Seasoning Sauce
- 3 tablespoons cornstarch dissolved in 3 tablespoons cold water, plus more if needed
- Rub the chuck roast on all sides liberally with the steak seasoning. Heat a few drizzles of olive oil in a large skillet. Sear and brown the roast for 2 minutes on all sides.
- Spray the inside of an oval 6-quart slow cooker with cooking spray.
- Arrange the carrots in the bottom of the slow cooker. Center the seasoned roast on top. Arrange the potatoes around the edge of the roast. Arrange the onion wedges and smashed garlic over the roast.
- In a small bowl, whisk together the beef stock, Dr Pepper, and soy sauce. Pour over the roast. Season lightly with salt and pepper, then dot the top with the butter.
- Cook on high for 4 hours or on low for 8 hours, or until the roast is fork-tender. Transfer the roast and vegetables to a platter and cover loosely with foil to keep warm while you make the gravy.
- To make the gravy: Pour the drippings from the slow cooker into a saucepan. Add the Kitchen Bouquet sauce. Bring the drippings to a boil and slowly drizzle in the cornstarch slurry, whisking constantly. Add additional cornstarch slurry, if needed, until your desired consistency is reached.
- Slice the roast, drizzle with gravy, and serve with the cooked vegetables on the side.
Disclaimer: I was given a copy of Melissa’s Southern Cookbook for review purposes, recipe shared with permission. All opinions are 100% my own.
