🥩 Slow Cooker Pot Roast with Sweet Potatoes & Savory Gravy

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INGREDIENTS:

  • 3 lb beef chuck roast
  • 2 lb sweet potatoes, cut into large chunks
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1½ cups beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp black pepper
  • 1 tsp salt

FOR THE GRAVY:

  • 2 tbsp cornstarch
  • 2 tbsp cold water

HOW TO MAKE:

  1. Pat the chuck roast dry with paper towels and season generously with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a deep golden-brown crust forms.
  3. Place the sliced onions and minced garlic in the bottom of the slow cooker.
  4. Transfer the seared beef roast into the slow cooker.
  5. Pour the beef broth and Worcestershire sauce around the roast.
  6. Add the butter over the top of the beef.
  7. Cover and cook on LOW for approximately 7–8 hours or HIGH for 4–5 hours, until the beef becomes fork-tender.
  8. Add the sweet potato chunks during the final 2–3 hours on LOW or the final 1½–2 hours on HIGH. Arrange them around the roast and gently spoon some cooking juices over them.
  9. Continue cooking until the sweet potatoes are tender and the beef pulls apart easily.
  10. Carefully transfer the roast and sweet potatoes to a serving platter. Keep warm.
  11. Mix the cornstarch with cold water until smooth.
  12. Stir the cornstarch mixture into the hot cooking juices. Cover and cook on HIGH for another 15–20 minutes until the gravy thickens.
  13. Shred the beef into large, tender pieces or slice it against the grain.
  14. Return the beef and sweet potatoes to the slow cooker and spoon the rich savory gravy over everything.
  15. Serve hot with the softened onions and plenty of gravy.

COOKING TIPS:

  • Chuck roast is ideal for slow cooking because its connective tissue softens during long, gentle cooking.
  • Cut the sweet potatoes into large chunks so they hold their shape.
  • Adding sweet potatoes toward the end prevents them from becoming overly soft.
  • For caramelized edges, transfer the cooked sweet potatoes to a baking sheet and broil briefly before serving.
  • For extra-rich gravy, simmer the cooking juices in a saucepan until slightly reduced.
  • Leftovers can be refrigerated in an airtight container for up to 3–4 days.

NUTRITIONAL INFORMATION:

Servings: 8

Approximate per serving:

  • Calories: 520 kcal
  • Protein: 38 g
  • Carbohydrates: 28 g
  • Total Fat: 29 g
  • Saturated Fat: 11 g
  • Fiber: 4 g
  • Sodium: 780 mg

Nutrition values are estimates and may vary depending on the beef cut, portion size, broth, and ingredient brands.

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