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Slow-Cooked Pot Roast

 Slow-Cooked Pot Roast
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
6 ServingsPrep: 10 min. Cook: 6-1/2 hours


  • 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


  • 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.
  • 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 ounces cooked beef with 2 tablespoons gravy equals 356 calories, 11 g fat (4 g saturated fat), 136 mg cholesterol, 342 mg sodium,

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Slow-Cooked Pot Roast (continued)

Nutritional Facts: 9 g carbohydrate, 1 g fiber, 45 g protein. Diabetic Exchanges: 6 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.