Slow Cooker Chuck Roast with Brown Gravy

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Slow Cooker Chuck Roast with Brown Gravy

Description

This slow cooker chuck roast is the ultimate set-it-and-forget-it dinner. A well-marbled beef chuck roast cooks low and slow in savory brown gravy, onions, and seasonings until it’s fall-apart tender. The gravy soaks into the meat as it cooks, creating deep flavor with minimal prep—perfect for busy days and hungry families.

Ingredients

  • 3–4 lb beef chuck roast

  • 2 cups brown gravy (prepared or from packets)

  • 1 medium onion, diced

  • 2 cloves garlic, minced (optional)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 tablespoon Worcestershire sauce (optional, recommended)

  • ½ cup beef broth or water (optional, for extra gravy)

Instructions

  1. Place the raw chuck roast directly into the slow cooker.

  2. Sprinkle salt, pepper, onion powder, and garlic powder over the meat.

  3. Scatter diced onions and garlic around and on top of the roast.

  4. Pour brown gravy evenly over the roast, letting it coat the top and sides.

  5. Add Worcestershire sauce and beef broth if using.

  6. Cover and cook:

    • Low: 8–9 hours

    • High: 4–5 hours

  7. Shred or slice the roast before serving and spoon extra gravy on top.

Notes

  • Chuck roast is ideal because the fat breaks down and creates tenderness.

  • No need to sear the meat first—this recipe is designed for simplicity.

  • The gravy will thicken naturally as it cooks.

Tips

  • For extra flavor, add a packet of onion soup mix.

  • Add carrots and potatoes during the last 3–4 hours for a complete meal.

  • If gravy is too thick, thin with warm beef broth before serving.

  • Let the roast rest 10 minutes before slicing for best texture.

Servings

6–8 servings

Approximate Nutritional Information (per serving)

(Based on 8 servings)

  • Calories: ~420

  • Protein: ~35 g

  • Fat: ~28 g

  • Saturated Fat: ~11 g

  • Carbohydrates: ~6 g

  • Sodium: ~900 mg

  • Cholesterol: ~115 mg

(Values vary by gravy brand and portion size.)

Benefits

  • High in protein for muscle and energy

  • Rich, filling meal that satisfies hunger

  • Budget-friendly cut of meat

  • Minimal prep and hands-off cooking

  • Comfort food that feeds a crowd

Q & A

Q: Do I need to brown the roast first?
A: No. While browning adds flavor, this recipe is designed to be dump-and-go.

Q: Can I use a different cut of beef?
A: Yes—bottom round or shoulder roast works, but chuck is best for tenderness.

Q: Can I freeze leftovers?
A: Absolutely. Store in an airtight container with gravy for up to 3 months.

Q: How do I make the gravy thicker?
A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes.

Q: What should I serve with this?
A: Mashed potatoes, rice, egg noodles, or crusty bread—anything that loves gravy.

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