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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
  • 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

Directions

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Venkata
    Aug 11, 2020

    No comment left

  • Ray
    May 2, 2020

    There are so many variations you can do with this recipe. Make sure your a low cooker has plenty of room for your imagination. Mushrooms, small golden potatoes and different onions. Different wines or just plain beef broth. The possibilities are endless.

  • vlizzle
    Feb 29, 2020

    Recipe was so simply and because of that I didn't expect it to taste sooooooo good, but it is a definite recipe keeper!

  • SANDRACALDWELL
    Feb 14, 2019

    I just made this today for Valentines Day. The gravy for this roast is awesome. I make all kinds of gravies, but this will be at the top of my list. I did make a minor change, I did not cook my onions in with the roast. I sautéd them on the side and then added to the gravy before serving. I prefer them not to be completely cooked. I also did make a little more gravy by in a bowl add beef broth, Worcester sauce with corn starch and added it into the slow cooker to finish cooking. My husband puts gravy over everything!

  • dcscake_OH
    Feb 27, 2018

    This is a great starter recipe, the meat was fork tender, it just fell apart after 6 hrs. I did add celery, Yukon Gold Potatoes, carrots. I did add flavoring to it a mixed spice by Penzeys. Which was Old World. It was very flavorful

  • Maggie
    Sep 15, 2017

    Tender and earthy in flavor. Would add more herbs for flavor. I made this in a slow oven (275*) and only took 3 hours. Not bad. Easy. Will tweak and redo.

  • jeff433
    Sep 15, 2017

    Yummy

  • Angel182009
    Jul 20, 2017

    Very tender and full of flavor. I did add more vegetables to mine and cooked it in my electric pressure cooker.

  • jmkasprak
    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
    Sep 27, 2014

    Delicious pot roast!