Your family will love this tender slow cooker pot roast, and it’s a snap fix and cook. Just throw the beef, tomatoes, and remaining ingredients together in the slow cooker and press start!
You can change the ingredients depending on what you have on hand and what your family likes. Mushrooms are also good in the dish, or add some red-skinned or new potatoes to make it a complete meal. Searing the meat before slow cooking adds flavor, color, and texture to the dish. Skip that step if you are short on time.
PrintBusy Day Slow Cooker Pot Roast With Tomatoes
Your family will love this tender slow cooker pot roast, and it’s a snap fix. Just throw the ingredients together in the crock and press start!
- Prep Time: 15 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 15 minutes
- Yield: 8 servings 1x
- Category: Beef, Slow Cooker, Pot Roast
- Method: Slow Cooker
Ingredients
Scale
- 3 1/2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 6 to 8 large carrots
- 1 large onion
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 2 cloves garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Pat the roast with paper towels to dry.
- Heat the oil in a large skillet over medium-high heat. Brown the pot roast on all sides.
- Meanwhile, prepare the vegetables. Peel the carrots and cut them into 2-inch lengths. Peel the onion and cut it into wedges and mince the garlic.
- Place the carrots and onion wedges in the bottom of the slow cooker.
- Place the roast on the vegetables.
- In a bowl, combine the canned tomatoes, tomato paste, minced garlic, basil, oregano, thyme, brown sugar, salt, pepper, and bay leaf. Pour the mixture over roast.
- Cover and cook on low for 8 to 10 hours, or until the roast is very tender. Remove bay leaf before serving.
