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Slow Cooker Pot Roast

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By Pillsbury Kitchens
Updated Feb 9, 2024
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This slow cooker pot roast recipe is a keeper! The meat and vegetables cook low and slow all day, so they come out of the slow cooker tender and flavorful. And because the slow cooker does all the work for you, you have more time to check other things off your to-do list.

What is slow cooker pot roast? It’s exactly what it sounds like—a hearty pot roast that preps in the slow cooker and comes out tender and flavorful surrounded by fork tender vegetables. (Cooking food slow helps to add flavor and is a sure-fire way to get the veggie skeptics in your house to ask for seconds!)

Try this recipe on busy days. Because prep is so hands-off, you can whip up something wonderful even when your schedule is packed to the brim.

What vegetables should not be added to a slow cooker?

Hearty root vegetables, like carrots and potatoes, do better in the slow cooker than more tender vegetables like asparagus and zucchini. When cooked too long, tender veggies can become mushy and flavorless. So skip the temptation to toss them in your slow cooker pot roast recipe.

When should I add vegetables to a crock pot roast?

With the long cook time in this slow cooker pot roast recipe, you might be tempted to hold off on adding the veggies until later. But don’t wait! Add those veggies right from the start so they get super flavorful and tender.

How should I store Slow Cooker Pot Roast?

To store in the refrigerator:
Cover and refrigerate for up to 3 days.

To store in the freezer:
Pot roast and vegetables can be kept frozen for 2 to 3 months. Place individual servings in freezer-safe containers. Allow 1/4- to 1/2-inch headspace for expansion in freezer containers as the mixture freezes. Cool completely in refrigerator before freezing. Thaw in refrigerator overnight before reheating, or use microwave defrost setting. Use within one day of thawing.

To Reheat:
Place refrigerated or frozen, thawed pot roast and vegetables in small saucepan over medium heat, stirring occasionally, until steaming, or reheat in the microwave.

More About This Recipe

Frequently Asked Questions

Do you have to brown a pot roast before putting it in a crock pot?

Don’t skip the browning! When you brown the meat before adding it to a slow cooker pot roast with vegetables, it will take on richer, more complex flavors while it cooks and add to the taste profile of the overall dish.

The good news is that browning doesn’t take very long! It should take just a few minutes to get the pot roast brown on all sides before adding it to the crockpot and letting your favorite countertop cooker do the rest of the work.

What are some of the mistakes people make using a slow cooker?

Some common mistakes people make when prepping a slow cooker pot roast recipe are: adding delicate vegetables (or adding them too early) or overfilling the slow cooker. An exception would be adding small frozen vegetables (like peas and carrots) toward the end of a slow cooking recipe.

Slow Cooker Pot Roast

  • Prep Time 25 min
  • Total 8 hr 25 min
  • Ingredients 11
  • Servings 4
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Ingredients

  • 4 medium potatoes, peeled, each cut into 6 pieces
  • 4 large carrots, cut into 1-inch pieces
  • 1 large onion, thinly sliced
  • 1 dried bay leaf
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 beef top round steak, 1/2 inch thick (1 1/2 lb), cut into 4 serving pieces
  • 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots, onion and bay leaf.
  • Step 
    2
    In shallow bowl, mix flour, salt and pepper. Add beef pieces; turn to coat both sides. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and brown on all sides; place in slow cooker. In small bowl, mix 1 1/2 cups of the broth and the Worcestershire sauce. Pour over beef.
  • Step 
    3
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    4
    With slotted spoon, remove beef and vegetables to serving platter; cover to keep warm. Pour liquid from slow cooker into 2-quart saucepan; discard bay leaf. In small bowl, mix remaining 1/4 cup broth and the cornstarch until smooth; add to liquid in saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.

Nutrition

370 Calories
6g Total Fat
39g Protein
40g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Total Fat
6g
0%
Saturated Fat
2g
0%
Sodium
860mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
4g
0%
Protein
39g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 1/2 Vegetable; 4 1/2 Very Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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