Savory Pot Roast and Veggies

{just like momma used to make}
Sometimes it just sounds good. This also includes a quick way of making gravy, which just ties everything together.
1 (2 lb.) chuck roast
4-5 medium potatoes, peeled quartered (I didn't add potatoes, I prefer mashed)
4 large carrots (or 12-15 baby carrots)
1 onion, quartered
1 (14 oz.) can beef broth
2 tablespoons cornstarch

Spray 4-5 quart slow cooker with cooking spray. Place potatoes, onion and carrots in slow cooker and mix well. Place roast over vegetables. Pour in 1 1/2 cup beef broth. Cover and cook on low for 8 to 9 hours. Don't forget to season!
About 5 minutes before serving, remove beef and veggies with slotted spoon and place on serving platter. Pour liquid from slow cooker into medium saucepan. In a small bowl blend remaining 1/2 cup broth and cornstarch until smooth and add to liquid in saucepan. Boil 1 minute and stir constantly. Serve!


  1. Hey Kelsey, small tip for your gravy to pick it up a bit. Add in a couple tablespoons of soya sauce ( you could use lite or low sodium ) and some freshly cracked pepper corn, just before it's done cooking. Creates a gravy a little more catered towards red meats.

    Great classic though, love a good pot roast

  2. Thanks so much for the tip! I'll definitely have to give it a try next time!


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