Slow Cooker Family-Favorite Pot Roast

Convenient and delicious slow cooker pot roast features tender beef and vegetables in a flavorful tomato sauce.

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Servings 6

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( 25 ) Ratings

25 Ratings

5 Stars 22%

4 Stars

3 Stars 28%

2 Stars 31%

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ingredients 14
Prep Time 25 min
Total Time 10 hr 40 min

Ingredients

2: teaspoons olive or vegetable oil

: 2- to 2 1/2-pound beef bottom round roast

6: medium potatoes, cut into 2-inch pieces (about 4 cups)

2 1/2: cups baby-cut carrots

2: cups sliced fresh mushrooms (about 5 ounces)

1: medium stalk celery, sliced (1/2 cup)

1: medium onion, chopped (1/2 cup)

1: teaspoon salt

1/2: teaspoon pepper

1/2: teaspoon dried thyme leaves

1: can (14.5 ounces) diced tomatoes, undrained

1: can (10.5 ounces) condensed beef consommé or broth

1: can (5.5 ounces) eight-vegetable juice (2/3 cup)

1/4: cup all-purpose flour

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Directions

1 Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
2 Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.
3 Cover and cook on Low heat setting 8 to 10 hours.
4 Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.

EXPERT TIPS

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Expert Tips

Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don’t have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce jar of Green Giant® sliced mushrooms, drained.

For no-fuss mixing of the flour and liquid, put the ingredients in a jar, screw the lid on tightly and shake it until the mixture is smooth.

Sprinkle with chopped fresh parsley just before serving.