Back to Slow-Cooked Pot Roast

Print Options


Card Sizes

Slow-Cooked Pot Roast Recipe

Slow-Cooked Pot Roast Recipe

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 YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

6 ounce-weight: 356 calories, 11g fat (4g saturated fat), 136mg cholesterol, 342mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 45g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.

Reviews for Slow-Cooked Pot Roast

Sort By :
vlizzle User ID: 4596334 236000
Reviewed Oct. 30, 2015

"Great starter recipe. You can tweak it by changing the veggies and spices that you have on hand. Love the "broth" ingredients."

jmkasprak User ID: 2880256 228319
Reviewed Jun. 21, 2015

"Delicious! Here are my changes: I added diced celery and carrots as well as a teaspoon each of dried rosemary and Greek seasoning because it just didn't seem right to not add any flavor enhancers. After thickening the liquid, I added some browning sauce. My roast was fork tender after 8 hours."

kckamargo63 User ID: 7981779 165886
Reviewed Sep. 27, 2014

"Delicious pot roast!"

ndreamer User ID: 4612657 182674
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!"

krysatl User ID: 3950805 161358
Reviewed Nov. 2, 2011

"The Red wine really makes this dish superior."

lorettacargill User ID: 6299048 119970
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."

ilovetocook6 User ID: 5745506 210492
Reviewed Jan. 7, 2011

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

Kris Countryman User ID: 1858674 96028
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."

cwbuff User ID: 441425 179795
Reviewed Nov. 15, 2009

"This recipe was so-so. The gravy was disappointing, and I have pot roast recipes that make better gravy."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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