Slow Cooker Roast Beef Gravy (Printable)

Tender slow-cooked roast beef served with rich homemade gravy for a hearty dinner.

# What You Need:

→ Beef

01 - 1 (3–4 lb) beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Vegetables

04 - 1 large onion, sliced
05 - 3 carrots, peeled and cut into large chunks
06 - 2 celery stalks, cut into large chunks
07 - 4 garlic cloves, smashed

→ Seasonings & Liquids

08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary
10 - 1 bay leaf
11 - 2 cups beef broth
12 - 1 tbsp Worcestershire sauce

→ For the Gravy

13 - 2 tbsp cornstarch or all-purpose flour
14 - 3 tbsp water

# How To Make It:

01 - Generously season the beef roast with kosher salt and black pepper on all sides.
02 - Place sliced onion, carrots, celery, and smashed garlic cloves in the base of the slow cooker.
03 - Set the beef roast atop the vegetables and evenly sprinkle dried thyme, rosemary, and add the bay leaf.
04 - Pour beef broth and Worcestershire sauce over the roast and vegetables in the slow cooker.
05 - Cover and cook on low heat for 8 hours, or until the beef is fork-tender and easily shreds.
06 - Transfer the roast and vegetables to a serving platter and tent loosely with foil to retain heat.
07 - Skim excess fat from the slow cooker juices remaining in the pot.
08 - Combine cornstarch or flour with water to form a smooth slurry, then stir into the juices.
09 - Set slow cooker to high heat and cook uncovered for 10–15 minutes until the gravy thickens to desired consistency.
10 - Slice or shred the beef and serve alongside the vegetables, spooning hot gravy over all.

# Expert Suggestions:

01 -
  • The beef becomes so tender it practically melts on your tongue, and you barely have to do anything to make it happen.
  • One meal that fills your house with an aroma so good your family will start asking questions before dinner's even ready.
  • A complete dinner from one pot means less cleanup and more time actually enjoying the meal together.
02 -
  • If your gravy breaks or looks thin even after thickening, strain it into a saucepan and finish it on the stove over medium heat—the slow cooker sometimes doesn't get hot enough for a proper thicken.
  • Don't skip skimming the fat; it makes a real difference in how refined the final gravy tastes, even though every bit of that beef is delicious.
03 -
  • If you have time, sear the roast in a hot skillet for 3–4 minutes per side before placing it in the slow cooker—it adds a layer of caramelized flavor that makes people ask for your secret.
  • Use fresh thyme and rosemary if you have them, but triple the amount since fresh herbs are milder; they brighten the dish in a way dried herbs can't quite match.

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