Slow Cooker Pot Roast With Potatoes and Gravy

Slow Cooker Pot Roast With Potatoes
Diana Rattray
Prep: 8 mins
Cook: 9 hrs
Total: 9 hrs 8 mins
Servings: 6 servings
Nutrition Facts (per serving)
836 Calories
44g Fat
34g Carbs
72g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 836
% Daily Value*
Total Fat 44g 56%
Saturated Fat 17g 87%
Cholesterol 272mg 91%
Sodium 260mg 11%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 72g
Vitamin C 14mg 69%
Calcium 72mg 6%
Iron 7mg 41%
Potassium 1281mg 27%
*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 pot roast recipe includes potatoes, carrots, onions, garlic, and seasonings. With the included vegetables, it makes a fabulous one-dish meal, and it's so easy to prepare and cook in the slow cooker.


  • 3 to 4 pounds beef roast (lean chuck, bottom round, or rump)

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 cup water

  • 4 tablespoons flour

  • 1 teaspoon gravy browning sauce (e.g., Kitchen Bouquet, Gravy Master)

  • 1 clove garlic, minced

  • 2 medium onions, cut into wedges

  • 4 to 6 medium potatoes, peeled and cut into 1-inch chunks

  • 2 to 4 medium carrots, halved and quartered

Steps to Make It

  1. Place the beef roast in the slow cooker; sprinkle with salt and pepper.

  2. Make a smooth paste with the flour and cold water; stir in Kitchen Bouquet and spread over the roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga).

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

  4. Taste and add more salt and pepper, if needed.