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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:
  • 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!

  • ndreamer
    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!