Butter-Herb Pot Roast and Gravy {Slow Cooker Recipe}
Tender, juicy pot roast cooked in the slow cooker with a simple gravy.
Ingredients
For Roast:
- 3 ½ to 4 pound beef pot roast see note
- 2 cups beef broth see note
- 3 tablespoons softened butter
- 2 tablespoons flour see note
- 3 cloves garlic minced
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
For Gravy:
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
For Roast:
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Pat roast dry with paper towels and set aside. Pour beef broth in the bottom of slow cooker.
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In a small bowl, combine softened butter, flour, minced garlic, salt, pepper, rosemary & thyme. Mash together with a fork until it comes together into a paste. Spread herb butter evenly over top side of roast with a butter knife.
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Place roast in slow cooker with herb butter on top. Cook on LOW for 5-6 hours until roast is tender and cooked through. Remove roast and place on serving patter. Tent with foil until ready to serve.
For Gravy:
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Strain roast drippings through a fine mesh strainer into a saucepan. Heat drippings on stove top over medium heat until bubbles form around edges.
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In a small cup or bowl, whisk together water and cornstarch until it is smooth. Slowly pour in cornstarch mixer into saucepan, whisking constantly. Continue heating and whisking until gravy is heated through and thickened. Taste and add additional salt, if needed. Pour into serving container.
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We love to serve this roast and gravy with mashed potatoes and green beans.
Recipe Notes
1. I've made this pot roast with several different types of beef cuts. I normally go with the cheaper cuts in this recipe because the slow cooker tenderizes them nicely. Chuck roast is always a safe bet if you need specifics.
2. For the beef broth, I often use water + 1 tsp of this homemade vegetable bouillon substitute.
3. Any type of flour should work fine in this recipe including gluten free.