Best-Ever Slow Cooker Pot Roast

Updated June 3, 2019

Slow cooker pot roast with vegetables and gravy.

I make this 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!
See Also: Sweet and Sour Oven Braised Pot Roast
4-Ingredient Crockpot Pot Roast

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Ingredients:

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 to 8 wedges
1 can (10 3/4 ounces) condensed French onion soup
2 cups beef broth

Instructions:

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 defatted 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

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Best-Ever Slow Cooker Pot Roast