Slow Cooker Home-Style Pot Roast With Gravy Recipe

This slow cooker pot roast recipe is a great make-ahead meal for a cold winter day. It's super easy and results in a hearty stick-to-your-ribs meal. This pot roast recipe calls for a little red wine (or beef stock), vegetables, garlic, and seasonings. The gravy for this pot roast is thickened after the roast is cooked and liquids are reduced. If you want a thicker stew-like meal, you can add in potatoes with the rutabaga and or turnip. The beef is seared before it is added to the slow cooker and chopped vegetables. While you can skip the searing step, it does add extra flavor and texture to the dish and is well worth the extra 10 minutes of prep time. If your slow cooker has a saut function, brown the roast in the slow cooker before you add the vegetables. This pot roast is delicious on its own or in sandwiches. If you want a heartier meal, serve it with mashed or roasted potatoes (if you didn't include them in the slow cooker) or hot buttered egg noodles. Any leftovers can be stored in a sealed container in the refrigerator for 3 to 4 days, or wrap it and freeze it for longer storage. You can eat leftovers on their own or in soft potato rolls for a hot pot roast sandwich. Add jarred horseradish for a spicy kick or mayonnaise for a creamy sauce (or combine the mayo and horseradish for the best of both worlds).