Long Cooking Pot Roast

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 09/2/21
pot roast with potatoes and carrots
The Spruce
Prep: 25 mins
Cook: 11 hrs
Total: 11 hrs 25 mins
Servings: 8 to 10 servings
Yield: 1 pot roast
Nutrition Facts (per serving)
675 Calories
22g Fat
43g Carbs
75g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 675
% Daily Value*
Total Fat 22g 29%
Saturated Fat 9g 44%
Cholesterol 208mg 69%
Sodium 649mg 28%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 75g
Vitamin C 18mg 92%
Calcium 68mg 5%
Iron 8mg 43%
Potassium 1585mg 34%
*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.)

With this simple recipe for long cooking pot roast, you can simply turn on your crockpot in the morning, be away all day, and come home to a fabulous and hearty complete dinner.

Big cuts of beef will most likely always take a long time cooking in the slow cooker. The tough cuts such as top round and chuck have lots of connective tissue that does not break down until the meat temperature reaches around 200 F. While a steak would be inedibly tough at that temperature, a roast becomes meltingly tender and succulent.

Use additional vegetables in this easy recipe. Use slices of red, yellow, and orange bell peppers, fresh green beans, parsnips, turnips, and celery, and add some healthy greens and veggies to this meaty preparation.

Ingredients

  • 1 (4 to 5 pound) lean top round beef roast

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 to 4 onions, sliced

  • 4 to 5 cloves garlic, chopped

  • 6 to 8 potatoes, peeled and cut into chunks

  • 3 to 4 carrots, peeled and cut into chunks

  • 1 (2-ounce) envelope onion soup mix

  • 1/2 cup Burgundy wine, or beef stock

  • 1 teaspoon dried marjoram

  • 4 teaspoons unsalted butter

Steps to Make It

  1. Gather the ingredients.

  2. Trim the visible fat off of the roast and discard it. Pat dry the meat with paper towels and rub the meat with salt and pepper. Because the soup mix has a lot of sodium in it, use less salt than you'd normally add.

  3. Place the onions, garlic, potatoes, and carrots in the bottom of a 4 to 5-quart crockpot. Place the beef roast on top. Sprinkle the soup mix over it all. Pour the wine or stock over all the ingredients.

  4. Cover the crockpot and cook on LOW for 10 to 12 hours or until the beef and vegetables are tender.

  5. Skim the fat from the rendered juices. Add the juices to a pot, add the butter and mix well until combined. Remove from heat once it has reduced a little and has a good texture.

  6. Serve the sauce on the side and enjoy!

Quick Side Dishes for Your Long Cooking Roast

Once your roast is ready to go to the table, use these quick side dishes to complete your meal in no-time:

Microwave Mashed Potatoes: Ready in 15 minutes, this creamy and silky mash potato is a great addition to your menu if you're pressed for time or don't want to spend more time on the stove.

Fennel-Avocado Salad: Ready in 15 minutes, simply slice fresh fennel and ripe avocados and make a tangy vinaigrette.

Garlic Bread: Baguette, butter, garlic, and parsley is all that you need. Plus 10 minutes in the oven.

German Eiskaffee: Ready in 10 minutes, this sweet coffee beverage is a real treat. Coffee, evaporated milk, sugar and ice cream make the perfect finish for your meal.