Slow Cooker Pot Roast With Potatoes and Gravy

Slow Cooker Pot Roast With Potatoes
Diana Rattray
Ratings (10)
  • Total: 9 hrs 8 mins
  • Prep: 8 mins
  • Cook: 9 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
843 Calories
33g Fat
50g Carbs
84g Protein
(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 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.