Slow Cooker Pot Roast

Slow Cooker Pot Roast

Enjoy this traditional beef roast meal right from the slow cooker.

30 min. prep time
8 servings
444 Ratings



1 (3-pound) beef chuck roast, cut into 6 pieces


2 medium (1 cup) carrots, peeled, cut into 1-inch chunks
1 medium (1 cup) turnip, peeled, cut into 1-inch chunks
1 medium onion, cut into 8 wedges
1 small (1 cup) rutabaga, cut into 1-inch chunks


1 (10 1/2-ounce) can condensed beef broth
1 tablespoon chopped fresh parsley
2 teaspoons firmly packed brown sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper


3 tablespoons all-purpose flour
3 tablespoons water
2 cups beef juices


Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, turning once, 7-9 minutes or until browned.

Spray 5- to 6-quart slow cooker with no-stick cooking spray. Place all vegetable ingredients in slow cooker; top with browned beef pieces.

Stir together all seasoning ingredients in medium bowl; pour over beef.

Cover; cook on Low heat setting 8 hours, High heat setting 6 hours or until meat and vegetables are tender. Remove meat and vegetables to serving platter; keep warm. Reserve beef juices in slow cooker.

Combine flour and water in 1 1/2-quart saucepan with wire whisk; stir in 2 cups reserved beef juices. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a full boil. Boil 1 minute. Serve gravy with meat and vegetables.

Recipe Tip

- Expecting leftovers? Give this meal a second life and use the beef to make this Philly Cheese Steak Strata.

- Read more about cooking with slow cookers on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 680

Fat: 43g

Cholesterol: 210mg

Sodium: 540mg

Carbohydrates: 9g

Dietary Fiber: 2g

Protein: 60g

Recipe #15562©2004Land O'Lakes, Inc.

Recipe Comments & Reviews

This was very good and easy to prepare. The gravy was simple and it made plenty!
Super easy to make, and tasty to eat. Not my favorite pot roast, but with preparation this convenient we might come back to it anyway.
I'm always a little afraid to mix sugar with salt, but I did this time and was terrific, I like it.
Use the tops of celery chopped fine and substitute chopped celery for the turnips and rutabaga.
Add an additional qty of carrot, potato, and onion to replace original veg. Also, use low sodium beef broth and small can of tomato sauce instead of brown sugar.. If available, use a blade roast
instead of chuck roast.
This was a great slow cooker meal. We both enjoyed the vegetables and a nice change without potatoes! Next time I prepare this, I think I will cut down on the brown sugar. It was a little sweeter than my husband and I like. Other than than, it was terrific.

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