Creamy Slow Cooker Sour Cream Pot Roast

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/17/19
Pot roast with sour cream

Brian Leatart / Photolibrary / Getty
  • Total: 8 hrs 35 mins
  • Prep: 15 mins
  • Cook: 8 hrs 20 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
323 Calories
10g Fat
50g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 323
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 39mg 13%
Sodium 187mg 8%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 14%
Protein 9g
Calcium 256mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy slow cooker pot roast is finished with a simple sour cream sauce. The savory, creamy sauce makes this slow cooker pot roast flavorful and creamy.

Potatoes and carrots are included in this recipe, making it an excellent one-pot meal for a family.

Ingredients

  • 1 boneless roast (rump, chuck, or other pot roast cut)
  • Dash of salt and pepper (part seasoned salt if desired)
  • 1/4 teaspoon garlic powder
  • 4 or more medium potatoes (peeled and diced)
  • 16 ounces baby carrots
  • 1 large onion (cut in large pieces)
  • 2 cans (10 3/4 ounces) condensed cream of celery soup
  • 1/2 cup sour cream
  • 1/2 cup milk

Steps to Make It

  1. Place the roast in bottom of a crockpot; sprinkle with salt, pepper, and garlic powder. Add potatoes, carrots, and onions.

  2. Spoon the cream of celery soup over the onion layer.

  3. Cover and cook on low for 8 to 10 hours.

  4. Combine the sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.

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