Easy Skillet Recipes
Pasta, Cheese, etc.
Soups and Stews
Best-Ever Slow Cooker Pot Roast
Pot Roast Photo Credit: Dianaskitchen.com
Slow Cooker Pot Roast Recipe
I make this delicious crock pot roast with potatoes, cabbage, and carrots, but you can leave the cabbage out if you'd like, or add rutabagas or turnips. It's a delicious slow cooker pot roast to make for a busy weekend meal. I like to brown the roast first, but if you're pressed for time, you can skip that step. The leftovers are great for sandwiches!
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
- 1 beef chuck roast, about 4 to 5 pounds, boneless
- salt and pepper
- 2 tablespoons flour
- 1 tablespoon olive oil
- 2 pounds potatoes, peeled and cut in large chunks
- 4 to 6 carrots, peeled and cut in 3-inch lengths
- 1 small cabbage, cut in 6 ot 8 wedges
- 1 can (10 3/4 ounces) condensed French onion soup
- 2 cups beef broth
Sprinkle salt and pepper over the beef roast and dust all over with the flour.
In a large skillet heat olive oil over medium-high heat. Brown the roast on all sides.
Arrange the potatoes, carrots and cabbage wedges in a 5 to 7-quart slow cooker. Place the browned roast on the vegetables then pour soup and broth over all.
Cover and cook on HIGH for 2 hours. Reduce heat to LOW and cook for 4 to 6 hours longer.
If you want a thicker and more flavorful gravy, separate the juices and discard the excess fat. Put the de-fatted juices in a saucepan and simmer for about 8 to 10 minutes to reduce. Mix 3 tablespoons of flour with 1/4 cup of cold water and whisk into the reduced juices. Continue cooking , stirring, until thickened.
Serves 6 to 8
Calories per serving (based on 6 servings): 610
Printer-Friendly Copy of this Recipe
More Pot Roast Recipes
Slow Cooker Brisket and Beer
Basic Beef Pot Roast with Vegetables
Apple Juice Roast
Yankee Pot Roast
Pat's Beef Burgundy
Spiced Beef with Vegetables