Best-Ever Slow Cooker Pot Roast
by Updated April 25, 2017,
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!
Photo Credit: Diana Rattray
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
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
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