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Slow Cooker Family-Favorite Pot Roast

Slow cooker pot roast features tender beef and vegetables in a robust tomato sauce.

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( 33 Ratings)

33 Ratings

5 Stars 18%

4 Stars 42%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 25 min
Total Time 10 hr 40 min
Servings 6

Ingredients

2: teaspoons olive or vegetable oil

: 2- to 2 1/2-pound beef bottom round roast

6: medium potatoes, cut into 2-inch pieces (about 4 cups)

2 1/2: cups baby-cut carrots

2: cups sliced fresh mushrooms (about 5 ounces)

1: medium stalk celery, sliced (1/2 cup)

1: medium onion, chopped (1/2 cup)

1: teaspoon salt

1/2: teaspoon pepper

1/2: teaspoon dried thyme leaves

1: can (14.5 ounces) diced tomatoes, undrained

1: can (10.5 ounces) condensed beef consommé or broth

1: can (5.5 ounces) eight-vegetable juice (2/3 cup)

1/4: cup Gold Medal® all-purpose flour

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Directions

1 Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
2 Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.
3 Cover and cook on Low heat setting 8 to 10 hours.
4 Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.

EXPERT TIPS

Expert Tips

Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don’t have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce jar of Green Giant® sliced mushrooms, drained.

For no-fuss mixing of the flour and liquid, put the ingredients in a jar, screw the lid on tightly and shake it until the mixture is smooth.

Sprinkle with chopped fresh parsley just before serving.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 910mg; 910%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 6g 6% Sugars 7g 7% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 200%;
Vitamin C: 30%;
Calcium: 8%;
Iron: 35%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 9/25/2012 5:01:49 AM REPORT ABUSE Cdlypandas said:

Rating:

Excellent no fuss meal. My family loved it. Very tasty and tender. We like lots of gravy so I doubled the liquids to make more.

This reply was: Helpful Inspiring

Posted 6/26/2012 6:45:33 PM REPORT ABUSE Toddles-rc said:

Rating:

It was good. Could use more flavor though.

This reply was: Helpful Inspiring

Posted 1/5/2012 10:54:48 PM REPORT ABUSE aiwade said:

Rating:

I have an easier way to do this.... 1 beef roast of your choice that leaves room for the veggies....add baby carrots, potatoes(cut in pieces less than 2" peeled or not), and celery pieces as small as you like(the bigger the better or they go mushy)add enough water to keep roast from getting too brown on bottom...put all in your crockpot,add 1 or 2 onion soup mix packets over everything and let it cook for as long as you can!!

This reply was: Helpful Inspiring