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.
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Slow Cooker Pot Roast 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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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."

tcavman15 User ID: 1537577 255442
Reviewed Oct. 14, 2016

"This is truly comfort food. I omitted the salt in the gravy and didn't even miss it because there was enough salt in the beef base and Worcestershire sauce. I quartered the mushrooms to make them easier for my picky son to avoid. There was plenty of gravy to go with the meat and mashed potatoes that I made separately."

No_Time_To_Cook User ID: 6334849 255215
Reviewed Oct. 9, 2016

"My new favorite pot roast recipe. The only thing I did different, was use Portabella mushrooms and added some sliced carrots. I boiled potatoes separately to serve with the gravy/vegetable mixture and roast."

Mr Mojo User ID: 6852511 246445
Reviewed Apr. 1, 2016

"I made this today IT WAS AMAZING. Was a huge hit with the wife and kids. I didn't have mushrooms so will have to try it next time."

MY REVIEW User ID: 8650271 241531
Reviewed Jan. 11, 2016

"Awesome slow cooker recipe. I use about four times the garlic and a bit of coffee and mirin mixed in, but it's great as specified, too."

sprout70 User ID: 7878521 233536
Reviewed Sep. 27, 2015

"Absolutely great! Huge hit! It was ready by the time we got home from was moist - not dry like my usual pot roast! Thanks for the recipe!"

sarahtidwell User ID: 8404739 229807
Reviewed Jul. 19, 2015

"Easy and delicious."

bidisc User ID: 6460444 229459
Reviewed Jul. 12, 2015

"Delicious! Got rave reviews from my husband and sister!"

lauripobanz User ID: 33298 219771
Reviewed Feb. 5, 2015

"This was a very tasty roast. The whole family enjoyed it and it's on the menu for supper again tonight."

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