Slow Cooker Classic Pot Roast

Slow Cooker Classic Pot Roast

Recipe Rating: 3.00581
Serves 6

Pot roast delivers great flavor for an affordable price at about $2.40 per serving. Alter this recipe's cooking time to suit your needs, using the high-heat setting on your slow cooker to speed things up, if you like.

  • 2 tablespoons all-purpose flour
  • Salt and ground black pepper
  • 1 teaspoon dried thyme
  • 1 (1 1/2-pound) boneless beef chuck roast, trimmed of excess fat
  • 3 tablespoons expeller-pressed canola or extra-virgin olive oil
  • 3 carrots, peeled and cut into 1-inch pieces (about 2 cups)
  • 2 Russet potatoes, peeled and cut into 1-inch pieces
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 2 cups reduced-sodium beef broth
  • 1 (6-ounce) can tomato paste
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On a plate, combine flour, salt, pepper and thyme. Dredge meat in flour, coating all sides. Heat oil in a large saucepan and brown meat on both sides, turning once, about 7 minutes total. Meanwhile, place carrots, potatoes, onions and garlic in a 5 or 6-quart slow cooker. Top with browned roast. Pour 2 tablespoons water into the pan you browned the roast in, scrape up any browned bits and add that rich liquid to the slow cooker along with the beef broth and tomato paste. Cover and cook until beef and vegetables are very tender, 8 to 10 hours on the low-heat setting or 4 to 5 hours on the high-heat setting.

Nutritional Info: 
Per Serving: 330 calories (110 from fat), 13g total fat, 2.5g saturated fat, 50mg cholesterol, 520mg sodium, 26g carbohydrates, (4 g dietary fiber, 8g sugar), 28g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.