Slow Cooker Beef Pot Roast With Sour Cream Sauce

Pot roast in a pan


Hailey Seelig / Getty Images 

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
681 Calories
38g Fat
17g Carbs
64g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 681
% Daily Value*
Total Fat 38g 48%
Saturated Fat 15g 75%
Cholesterol 209mg 70%
Sodium 388mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 64g
Calcium 112mg 9%
*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 is a snap to prepare, and the sour cream sauce makes a wonderful gravy. All you have to do is season the roast and chop a few vegetables. The slow cooker does most of the work. Serve the roast with mashed potatoes or hot cooked noodles.


  • 1 lean chuck roast, boneless (about 4 pounds)
  • 1 clove garlic (mashed)
  • salt and freshly ground black pepper (to taste)
  • 1 large carrot (peeled and chopped)
  • 1 rib celery (chopped)
  • 1 small onion (sliced)
  • 3/4 cup sour cream
  • 3 tablespoons flour
  • 1/2 cup dry white wine

Steps to Make It

  1. Rub roast with garlic and season with salt and pepper.

  2. Place in the Crockpot and add chopped carrot, celery, and sliced onion.

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

  4. In a bowl combine the sour cream with the flour and white wine.

  5. Add the sour cream mixture to the pot roast liquids about 15 to 20 minutes before the roast is done. Or remove the roast and keep warm; strain the liquids into a saucepan and add the sour cream mixture. Heat until hot and thickened. Do not boil.

  6. Serve with the sour cream sauce and hot cooked noodles. We recommend doubling the sauce.

Recipe Tags: