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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Slow Cooker Pot Roast

[heart_this] · Mar 26, 2020 · 9 Comments

Slow Cooker Pot Roast

Classic beef pot roast and gravy made even easier in a slow cooker!

Pot roast is a classic meal that’s always welcome and it’s super easy to make, especially in a slow cooker! You really just need to throw the beef into a slow cooker and cook on low all day! I like to season the beef with salt and pepper along with onions, garlic, rosemary and thyme and it’s easy to change the seasonings to taste. If you want you can brown the beef in a pan (over medium-high heat) and saute the onions and garlic before adding them to the slow cooker to add a bit more flavour but simply throwing it all in works as well! The gravy is key and it only takes a few minutes to make in a pan on the stove after the roast is done. I like to serve pot roast and gravy over mashed potatoes (or mashed cauliflower) along with a veggie for a complete meal.

This is a pantry friendly meal if you have a roast in the freezer and onions in your pantry along with either a frozen or canned veggie!

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Slow Cooker Pot Roast
Slow Cooker Pot Roast

Slow Cooker Pot Roast

Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 hours 10 minutes Servings: 8

Classic beef pot roast and gravy made even easier in a slow cooker!

ingredients
  • 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
  • salt and pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 cup beef broth
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 teaspoon dijon mustard (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper, coarsely ground
  • salt to taste
directions
  1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
  2. Remove the roast from the slow cooker and set aside.
  3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
  4. Slice the beef and serve topped with the gravy.
Option: Brown the beef on all sides before adding to the slow cooker.
Option: Saute the onions and garlic before adding to the slow cooker.
Tip: Cook for about 7-8 hours on low for a roast that is somewhat slice-able or 9-10 hours for a roast that is just falling apart tender!
Option: Add 2 pounds cubed potatoes.
Option: Add 2 pounds sliced carrots.
Option: Add 1 tablespoon soy sauce or fish sauce to the gravy.
Nutrition Facts: Calories 463, Fat 27g (Saturated 10g, Trans 0), Cholesterol 166mg, Sodium 199mg, Carbs 4g (Fiber 0.5g, Sugars 1g), Protein 47g

Nutrition by: Nutritional facts powered by Edamam
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American, Beef, Crockpot, Food, Gluten-free, Low-carb, Main Course, Recipe, Slow Cooker

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Reader Interactions

Comments

  1. JD says

    March 26, 2020 at 4:26 pm

    Kevin, you should be a professional food photographer or whatever the job is.
    Arranging food, photographing it. No one does it better.

    Reply
  2. KB Campbell says

    March 26, 2020 at 5:22 pm

    Love your recipes!!!!

    Reply
  3. Norma Pearson says

    March 26, 2020 at 7:25 pm

    Going to make it this weekend. Just want to know when would you add the potatoes & carrots? Always enjoy your recipes, yummy! Thnx

    Reply
    • kevin says

      March 27, 2020 at 11:05 am

      I add them about 1 hour before removing the roast from the slow cooker. You could add them at the beginning but they will be super mushy by then end. Enjoy!

      Reply
  4. Ted charnstrom says

    March 29, 2020 at 2:37 am

    Where is the gravy recipe??

    Reply
    • kevin says

      March 29, 2020 at 8:54 am

      The gravy is made in step 3!

      Reply
  5. De Reiger says

    April 1, 2020 at 6:41 am

    Well,this one is my favorite,i really like this dish.Thank you for sharing your idea on how to cook this,i’ll try to follow.

    Reply
  6. Jade says

    December 24, 2020 at 2:03 pm

    If I were to half this recipe with a 2 pound eye of round roast, would that affect the cooking time?

    Reply
    • kevin says

      December 29, 2020 at 9:39 am

      The minimum required cook time will be less for the smaller roast. If you want a sliceable roast you can start checking and hour or two earlier and it you want a falling apart tender roast you can leave it for the full cook time.

      Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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