This slow cooker pot roast recipe is a keeper! The meat and vegetables cook low and slow all day, so they come out of the slow cooker tender and flavorful. And because the slow cooker does all the work for you, you have more time to check other things off your to-do list.
What is slow cooker pot roast? It’s exactly what it sounds like—a hearty pot roast that preps in the slow cooker and comes out tender and flavorful surrounded by fork tender vegetables. (Cooking food slow helps to add flavor and is a sure-fire way to get the veggie skeptics in your house to ask for seconds!)
Try this recipe on busy days. Because prep is so hands-off, you can whip up something wonderful even when your schedule is packed to the brim.
What vegetables should not be added to a slow cooker?
Hearty root vegetables, like carrots and potatoes, do better in the slow cooker than more tender vegetables like asparagus and zucchini. When cooked too long, tender veggies can become mushy and flavorless. So skip the temptation to toss them in your slow cooker pot roast recipe.
When should I add vegetables to a crock pot roast?
With the long cook time in this slow cooker pot roast recipe, you might be tempted to hold off on adding the veggies until later. But don’t wait! Add those veggies right from the start so they get super flavorful and tender.
How should I store Slow Cooker Pot Roast?
To store in the refrigerator:
Cover and refrigerate for up to 3 days.
Pot roast and vegetables can be kept frozen for 2 to 3 months. Place individual servings in freezer-safe containers. Allow 1/4- to 1/2-inch headspace for expansion in freezer containers as the mixture freezes. Cool completely in refrigerator before freezing. Thaw in refrigerator overnight before reheating, or use microwave defrost setting. Use within one day of thawing.
To Reheat:
Place refrigerated or frozen, thawed pot roast and vegetables in small saucepan over medium heat, stirring occasionally, until steaming, or reheat in the microwave.
More About This Recipe
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Slow cooker meals are a lifesaver because the slow cooker does all the hard work for you. Plus, when a recipe cooks low and slow all day, it fills your house with a delicious smell and makes the kitchen feel extra cozy.
Craving more scrumptious slow cooker recipes? Try our Slow cooker Chicken Parmesan Soup or our 5-Ingredient Slow cooker Pulled Pork Chili.
Frequently Asked Questions
Slow Cooker Pot Roast
- Prep Time 25 min
- Total 8 hr 25 min
- Ingredients 11
- Servings 4
Ingredients
- 4 medium potatoes, peeled, each cut into 6 pieces
- 4 large carrots, cut into 1-inch pieces
- 1 large onion, thinly sliced
- 1 dried bay leaf
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 beef top round steak, 1/2 inch thick (1 1/2 lb), cut into 4 serving pieces
- 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons cornstarch
Instructions
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Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots, onion and bay leaf.
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Step2In shallow bowl, mix flour, salt and pepper. Add beef pieces; turn to coat both sides. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and brown on all sides; place in slow cooker. In small bowl, mix 1 1/2 cups of the broth and the Worcestershire sauce. Pour over beef.
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Step3Cover; cook on Low heat setting 8 to 10 hours.
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Step4With slotted spoon, remove beef and vegetables to serving platter; cover to keep warm. Pour liquid from slow cooker into 2-quart saucepan; discard bay leaf. In small bowl, mix remaining 1/4 cup broth and the cornstarch until smooth; add to liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.
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Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Total Fat
- 6g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 860mg
- 0%
- Total Carbohydrate
- 40g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 39g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1 1/2 Vegetable; 4 1/2 Very Lean Meat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
