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Slow-Cooked Pot Roast Recipe
Slow-Cooked Pot Roast Recipe photo by Taste of Home

Slow-Cooked Pot Roast Recipe

Publisher Photo
I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes-and the aroma alone is satisfying. —Vera Carroll, Medford, Massachusetts
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
MAKES: 6 servings

Ingredients

  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1 beef rump roast or bottom round roast (3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup dry red wine or beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Nutritional Facts

6 ounces cooked beef with 2 tablespoons gravy equals 356 calories, 11 g fat (4 g saturated fat), 136 mg cholesterol, 342 mg sodium, 9 g carbohydrate, 1 g fiber, 45 g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.

Directions

  1. Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl,combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6 servings.
Originally published as Slow-Cooked Pot Roast in Country Woman February/March 2009, p17

Nutritional Facts

6 ounces cooked beef with 2 tablespoons gravy equals 356 calories, 11 g fat (4 g saturated fat), 136 mg cholesterol, 342 mg sodium, 9 g carbohydrate, 1 g fiber, 45 g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.

Light-Bodied Red Wine

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

Reviews for Slow-Cooked Pot Roast

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 22, 2011

I actually made this with a chunk of venison and it was wonderful! I'm not a fan of wild game and my husband loves to hunt, so I'm always looking for good recipes to use that will take away the wild game flavor. This made the venison delicious! I added baby carrots and chunks of potatoes (didn't put in mushrooms because I didn't have any). I used the beef broth instead of the wine. I also tripled all the seasonings and liquids (since after adding the carrots and potatoes there wasn't enough juice to cover the meat). Wonderful!

MY REVIEW
Reviewed Nov. 2, 2011

The Red wine really makes this dish superior.

MY REVIEW
Reviewed Oct. 25, 2011

Nice basic pot roast recipe that I was able to modify to suit my needs. I added some baby carrots and baby yukon gold potatoes to the crock pot so that I could cook my veggies along with the roast.

MY REVIEW
Reviewed Jan. 7, 2011

Very moist and tender. The second time I made it I added some carrots and they were delicious too.

MY REVIEW
Reviewed May. 14, 2010

I made this as the recipe suggested. It was not tender after seven hours in the slow cooker, so I finished it in the oven. It was okay. Nothing special.

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