Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, fall-apart pot roast with carrots and potatoes cooked in the slow cooker with gravy. Perfect for Sunday dinner—prep in the morning and dinner is ready when you come home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tablespoons olive oil
- 3 pounds Boneless beef chuck roast
- salt and pepper to taste
- 1 pound baby carrots
- 1 sweet onion (sliced)
- 4 potatoes (peeled and cubed)
- 4 teaspoons minced garlic
- 16 ounces diced tomatoes (1 can)
- 2 cups beef broth
- 1 chicken bouillon cube
- drippings from roast
- 2 Tablespoons butter (cold)
- 2 Tablespoons flour
- 1 teaspoon cornstarch (if needed)
- 2 teaspoons cold water (if needed)
At a glance
PER SERVING · TIME 435M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7h
- Sodium
- 823mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1197mg
- Calcium
- 67mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.