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Slow-Cooker Easy Pot Roast

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Slow-Cooker Easy Pot Roast
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  • Prep 25 min
  • Total 7 hr 40 min
  • Servings 6
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You already make getting big flavor on the table look easy, and this slow-cooker pot roast is no exception. Whip up a hearty beef roast slow-cooker recipe that comes together with Progresso™ beef broth, boneless beef chuck and veggies. You'll only need 25 minutes to prep–then you can go about your day as it cooks. Once dinnertime rolls around, you'll be greeted by a perfectly seasoned, pull-apart slow-cooker pot roast that will hit the spot every time.
By Betty Crocker Kitchens
Updated Dec 28, 2020

Ingredients

  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 lb small (1 1/2- to 2-inch) Yukon Gold potatoes
  • 1 1/2 lb carrots, peeled and cut into 1 1/2-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 cup Progresso™ beef broth
  • 2 tablespoons tomato paste
  • 1/4 teaspoon dried thyme leaves
  • 1 can (10 1/2 oz) condensed cream of mushroom soup
  • 1 package (1.1 oz) beefy onion soup mix
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • Chopped fresh parsley, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place beef. Sprinkle with pepper and salt. Place potatoes, carrots and garlic over beef. In medium bowl, mix broth, tomato paste, thyme, mushroom soup and onion soup mix with whisk until smooth. Pour over beef and vegetables.
  • 2
    Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker to serving platter. Using slotted spoon, transfer vegetables to serving platter with beef; cover to keep warm.
  • 3
    In small bowl, mix cornstarch and water with whisk until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Serve gravy with beef and vegetables. Garnish with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    At serving time, skip the cutting board and knife by snipping parsley with clean kitchen scissors.
  • tip 2
    We prefer to peel and cut our own carrots for pot roast, but to save time, you can substitute baby carrots instead.
  • tip 3
    Yukon Gold potatoes vary a lot in size. The best ones for this slow-cooker pot roast recipe are 1 1/2- to 2-inch potatoes. They should be big enough to stand up to 7 to 8 hours of cooking, but not so big that they have to be cut before adding to the slow cooker.
  • tip 4
    For the best texture, remove large pieces of fat and cartilage from the slow-cooker beef chuck roast and discard; cut into 1- to 2-inch pieces before serving.
  • tip 5
    Get a tender, juicy pot roast on the table in record time with this Instant Pot® Classic Pot Roast.

Nutrition

550 Calories, 23g Total Fat, 39g Protein, 46g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
8g
42%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1640mg
68%
Potassium
1430mg
41%
Total Carbohydrate
46g
15%
Dietary Fiber
7g
29%
Sugars
8g
Protein
39g
% Daily Value*:
Vitamin A
380%
380%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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