Slow Cooker Amish Pot Roast with Rich Brown Gravy

Instructions

step 1 Season the chuck roast with salt, pepper, garlic powder, and onion powder on all sides./nstep 2 Heat olive oil in a skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned./nstep 3 Place sliced onions, potatoes, and carrots in the bottom of the slow cooker./nstep 4 Set the seared roast on top of the vegetables./nstep 5 In a bowl, mix beef broth, Worcestershire sauce, and tomato paste, then pour over the roast./nstep 6 Cover and cook on low for 8–9 hours or on high for 4–5 hours until the meat is tender and easily shreds./nstep 7 Remove the roast and vegetables from the slow cooker and set aside./nstep 8 In a small bowl, mix cornstarch and water to create a slurry, then stir into the cooking liquid./nstep 9 Turn the slow cooker to high and cook for 10–15 minutes until the gravy thickens./nstep 10 Serve the pot roast with vegetables and spoon the rich brown gravy over the top.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with extra broth if needed. This dish also freezes well for up to 2 months; thaw overnight before reheating.