Slow Cooker Pot Roast Recipe
Slow Cooker Pot Roast Recipe photo by Taste of Home
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Slow Cooker Pot Roast Recipe

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I work full time but love to make home-cooked meals for my husband and son. It’s a comfort to walk in and smell this simmering roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 6 servings


  • 1 cup warm water
  • 1 tablespoon beef base
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (3 pounds)
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt

Nutritional Facts

6 ounces cooked meat with 2/3 cup gravy: 507 calories, 30g fat (13g saturated fat), 168mg cholesterol, 623mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 47g protein.


  1. In a 5- or 6-qt. slow cooker, whisk water and beef base; add mushrooms, onion and garlic. Sprinkle roast with pepper; transfer to slow cooker. Drizzle with Worcestershire sauce. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Remove roast to a serving platter; tent with foil. Strain cooking juices, reserving vegetables. Skim fat from cooking juices. In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cooked vegetables. Serve with roast. Yield: 6 servings.
Originally published as Originally published as Slow Cooker Pot Roast in in Simple & Delicious February/March 2015

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Peggy Patrice User ID: 9079346 261314
Reviewed Feb. 14, 2017

"This is the best recipe for roast beef that I have ever seen! Absolutely delicious!"

neen0319 User ID: 5066691 261302
Reviewed Feb. 14, 2017

"Great recipe! Made it for family and friends on a weekend getaway. Everyone loved it! The beef base gave it such great flavor!"

Chewatt User ID: 8142227 261292
Reviewed Feb. 14, 2017

"Great flavor"

tennis-twin User ID: 1886932 261054
Reviewed Feb. 9, 2017

"Very good - meat was very moist - I might use a little more spices next time to give it a little more flavor for the gravy (which I made from the left over juices - minus the butter)"

Tawana User ID: 9011911 258971
Reviewed Jan. 1, 2017

"To sherylchan: I know this is a late response but maybe you will still see it or it will also help others who have the same question. And by the way it was not a silly question.. You can find beef base usually in the soup aisle. Usually the soup mixes and the bouillon cubes. They usually have chicken and beef base. It's just I think the drippings of beef that have been jarred. I don't know that for sure but that's what I think it is or something like that.

If you don't want to buy beef base or if you cannot find it you can always use what I do which is buy some beef broth, I prefer cans of Campbell's but you can choose whichever brand you like. And I also add some onion soup mix ro it and a few beef bullion cubes. And I add a few drops of Worchester sauce. I love for my pot roast have a lot of really deep beefy onion flavor so this is usually how I do my pot roast ."

debg50 User ID: 8626155 258140
Reviewed Dec. 14, 2016

"Fantastic recipe. The only addition I made was adding baby carrots along with the mushrooms and onions. This will definitely be my go to pot roast recipe."

sherylchan User ID: 8201293 257561
Reviewed Dec. 2, 2016

"At risk of sounding like an idiot, I need to ask, "What is beef base?""

dardar2002 User ID: 3749507 257385
Reviewed Nov. 28, 2016

"I made this Saturday, and agree with Baily Moms5, no left overs good! My Teen agers didn't complain because I cut up onions and mushrooms and they tasted before '' saying I don't like this '' Good Recipe!"

BaileyMom5 User ID: 7456117 256389
Reviewed Nov. 4, 2016

"I made this meal yesterday night. Usually I have left overs, however, I didn't have a drop left. This was very flavorful and would make it again."

annvocalist User ID: 4357588 255707
Reviewed Oct. 21, 2016

"To make the gravy have a deeper beef taste, make the gravy using the fat you strained from the cooking juices instead of butter, adding some butter if needed to have enough gravy. OR, if there is not a lot of fat in the juices, you can mix the flour or cornstarch with a small amount of cold water, and stir it straight into the simmering unstrained juices. Bring to a boil. Then turn down a little and continue cooking until thickened. Measurements for flour and fat required same as stated in recipe."

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