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)
843 Calories
33g Fat
50g Carbs
84g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 843
% Daily Value*
Total Fat 33g 42%
Saturated Fat 13g 64%
Cholesterol 240mg 80%
Sodium 1767mg 77%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 19%
Protein 84g
Calcium 166mg 13%
*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)
  • Garnish: Kosher salt and 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 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.