Slow Cooker Pot Roast Recipes

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SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

I work full time, so this slow cooker roast beef is my go-to when I want a hearty, home cooked meal. It's a comfort to walk in and smell this simmering slow cooker pot roast that I know will be fall-apart tender and delicious. -Gina Jackson, Ogdensburg, New York

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 11

1 cup warm water
1 tablespoon beef base
1/2 pound sliced fresh mushrooms
1 large onion, coarsely chopped
3 garlic cloves, minced
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook roast, covered, on low 6-8 hours or until meat is tender., Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast.

Nutrition Facts : Calories 380 calories, Fat 22g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 467mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

THE BEST EVER SLOW COOKER POT ROAST RECIPE BY TASTY



The Best Ever Slow Cooker Pot Roast Recipe by Tasty image

This slow cooker pot roast only takes six ingredients to make thanks to a packet of onion soup mix. It gives the roast a ton of flavor without a ton of work, and no one will even know it's there. The best part? You just dump everything into the slow cooker, walk away for a few hours, and dinner practically cooks itself. Serve it over egg noodles or rice and dinner is good to go.

Provided by Hannah Williams

Categories     Dinner

Time 8h

Yield 5 servings

Number Of Ingredients 8

3 lb chuck roast
salt, to taste
pepper, to taste
1 oz dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped
½ cup water

Steps:

  • Place the chuck roast in a 7-quart (6 ½ liters) slow cooker and season with salt and pepper.
  • Sprinkle the onion soup pack and top with vegetables and water.
  • Cook on low for 8 hours, or high for 4-5 hours.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 3 grams, Protein 89 grams, Sugar 4 grams

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 6h25m

Number Of Ingredients 6

1 tablespoon cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 beef chuck roast (3 pounds), trimmed of excess fat
2 tablespoons Worcestershire sauce

Steps:

  • In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  • Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  • Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Nutrition Facts : Calories 463 g, Fat 31 g, Fiber 2 g, Protein 34 g

PERFECT POT ROAST (SLOW-COOKER)



Perfect Pot Roast (Slow-Cooker) image

Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.

Provided by Tee Lee

Categories     One Dish Meal

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs beef roast
4 potatoes, peeled and cut into 1-inch cubes
1 1/2 cups baby carrots
1 large onion, quartered and pulled apart
1 1/2 cups beef broth
1 (1 1/2 ounce) envelope dry vegetable soup mix (I use Knorr)

Steps:

  • Place roast into crockpot and surround with vegetables.
  • Combine beef broth and vegetable soup mix, then add to crockpot.
  • Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

SLOW COOKER BEEF POT ROAST



Slow Cooker Beef Pot Roast image

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h50m

Yield 8

Number Of Ingredients 15

1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Steps:

  • Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
  • Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
  • Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
  • Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  • Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
  • Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  • Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  • Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
  • Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g

SLOW-COOKER BEEF POT ROAST



Slow-cooker beef pot roast image

Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends

Provided by Miriam Nice

Categories     Dinner, Main course

Time 7h45m

Number Of Ingredients 13

2 tbsp sunflower oil
1½ kg rolled beef brisket
2 tbsp plain flour
3 carrots, chopped
3 sticks of celery, chopped
2 parsnips, chopped
1 onion, chopped
80g button mushrooms
2 bay leaves
2 garlic cloves, crushed
2 tsp English mustard
500ml red wine
250ml beef stock

Steps:

  • Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
  • Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
  • Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
  • Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
  • Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
  • While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
  • Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium

SLOW-COOKER EASY POT ROAST



Slow-Cooker Easy Pot Roast image

You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep-then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h40m

Yield 6

Number Of Ingredients 14

1 boneless beef chuck roast (2 1/2 to 3 lb)
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
4 cloves garlic, finely chopped
1 cup Progresso™ beef broth
2 tablespoons tomato paste
1/4 teaspoon dried thyme leaves
1 can (10 1/2 oz) condensed cream of mushroom soup
1 package (1.1 oz) beefy onion soup mix
3 tablespoons cornstarch
3 tablespoons water
Chopped fresh parsley, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 105 mg, Fat 2, Fiber 7 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 8 g, TransFat 1 g

MOTHER'S BEST EVER SLOW COOKER POT ROAST



Mother's Best Ever Slow Cooker Pot Roast image

Make and share this Mother's Best Ever Slow Cooker Pot Roast recipe from Food.com.

Provided by Cookingbaby

Categories     One Dish Meal

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck or 2 -3 lbs rump roast
1 garlic clove
1 -1 1/2 cup white mushroom, sliced
3 russet potatoes
1 cup flour
garlic powder
onion powder
1 tablespoon salt
1 tablespoon pepper
1 onion
3 tablespoons oil (I prefer grapeseed)
1/4 cup water

Steps:

  • Chop onion and put in bottom of crock pot with water and turn pot on low.
  • Mix flour, onion powder, garlic powder, salt and pepper in a large ziploc freezer bag.
  • Put roast in bag and toss until outside of roast is completely covered with a light layer of flour mixture.
  • Heat oil in a pan large enough for roast (I usually use a wok).
  • Brown roast on all sides in the pan.
  • After browning, empty excess oil into crock and keep roast in pan.
  • Chop garlic into slices.
  • Make incisions in the roast and put garlic in the slices with fingers.
  • Add roast to crock pot.
  • Add mushrooms on sides and top of roast.
  • After 4 or 5 hours, skin and chop potatoes and add to crock pot.
  • Cook until potatoes are soft and roast is tender enough to pull apart with a fork (usually 1-2 more hours).
  • Salt and pepper to taste.

Nutrition Facts : Calories 617.2, Fat 36.8, SaturatedFat 13.1, Cholesterol 104.3, Sodium 1260.6, Carbohydrate 37.6, Fiber 3.6, Sugar 1.9, Protein 32.8

AWESOME SLOW COOKER POT ROAST



Awesome Slow Cooker Pot Roast image

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

Provided by Brenda Arnold

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast

Steps:

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Nutrition Facts : Calories 425.7 calories, Carbohydrate 4.9 g, Cholesterol 126.8 mg, Fat 23.7 g, Fiber 0.1 g, Protein 45.6 g, SaturatedFat 8.8 g, Sodium 638.7 mg, Sugar 0.9 g

EASY SLOW-COOKER POT ROAST



Easy Slow-Cooker Pot Roast image

I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 10h10m

Yield 10 servings.

Number Of Ingredients 9

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)
1 tablespoon canola oil
6 medium carrots, cut into thirds
6 medium potatoes, peeled and quartered
1 large onion, quartered
3 teaspoons Montreal steak seasoning
1 carton (32 ounces) beef broth
3 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 696mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SLOW-COOKER POT ROAST RECIPE BY TASTY



Slow-Cooker Pot Roast Recipe by Tasty image

Here's what you need: baby potato, small carrots, pearl onions, beef chuck roast, salt, pepper, cornstarch, water, worcestershire sauce, fresh rosemary, fresh thyme, baguette

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 ½ lb baby potato, red and/or yellow
8 small carrots, snapped in half
12 pearl onions, peeled, with ends cut off
3 ½ lb beef chuck roast
salt, to taste
pepper, to taste
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 baguette, cut into 5-inch (13 cm) pieces, optional

Steps:

  • In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
  • Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
  • Wash your hands, because mess.
  • Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
  • Pour Worcestershire sauce directly on top of the meat.
  • Cover with the slow-cooker lid and cook on high for 5 hours.
  • Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
  • Remove rosemary and thyme.
  • Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
  • Enjoy!

Nutrition Facts : Calories 701 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 5 grams, Protein 80 grams, Sugar 9 grams

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EASY SLOW COOKER POT ROAST | CLASSIC RECIPE WITH POTATOES & CARROTS
2021-06-27 Sprinkle all sides with salt and pepper. Sear the roast: in a large skillet over medium high heat, add 1 tablespoon of olive oil. Once hot, sear the roast for 4 - 5 minutes on each …
From herwholesomekitchen.com
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10 BEST SLOW COOKER POT ROAST RECIPES | YUMMLY
2022-05-27 5-MINUTE PREP SLOW-COOKER POT ROAST Green Healthy Cooking. pepper, beef broth, roasted peppers, pot roast, corn starch, salt and 1 more.
From yummly.com
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SLOW COOKER POT ROAST - JESSICA GAVIN
2019-01-02 Instructions. Add potatoes, carrots, and thyme to the slow cooker. Dry surface of the chuck roast with a paper towel. Season with 1 ½ teaspoons salt and 1 teaspoon pepper, …
From jessicagavin.com
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EASY SLOW COOKER SAVORY POT ROAST - CAMPBELL SOUP COMPANY
Step 1. Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Season the beef with salt and pepper. Add the beef to the cooker and turn to coat. Step 2. …
From campbells.com
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SLOW COOKER POT ROAST WITH MALBEC (RED WINE) RECIPE | ALLRECIPES
Beef roast is seared with seasonings and simmered in a slow cooker with an onion broth creating an easy pot roast for weeknight dinners.
From cooklife.dedyn.io
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SLOW COOKER POT ROAST - COOKING CLASSY
Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker. Saute aromatics, layer them over roast: Add remaining 1/2 Tbsp olive oil to pot. …
From cookingclassy.com
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Top Asked Questions

How to cook a beef roast in a slow cooker?
Remove from heat. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
How do you cook a roast in a crock pot with onions?
Place roast in 4-6 quart slow cooker. Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
What is pot roast and how to cook it?
Pot roast is a classic recipe of protein, vegetables, and sauce that all cooks in one pot. The ingredients gently simmer in a slow cooker, so dinner’s ready when you need it.
How long to cook a roast in a crock pot with gravy?
Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter. 4. Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons all-purpose flour.

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