Slow Cooker Pot Roast
Slow Cooker Pot Roast

Slow Cooker Pot Roast

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

The Story Behind the Recipe
8
servings
30 min
PREP TIME
08 hrs 30 min
TOTAL TIME

Ingredients

Beef

1 tablespoon Land O Lakes® Butter

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

Vegetables

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

Seasoning

1 (10.5-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

Gravy

3 tablespoons all-purpose flour

3 tablespoons water

2 cups beef juices

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    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.

  5. STEP 5

    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.

Nutrition

680Calories
43Fat (mg)
210Cholesterol (mg)
540Sodium (mg)
9Carbohydrates (g)
2Dietary Fiber
60Protein (g)

Reviews

Explore reviews from
our online community

  October 31, 2015

This was very good and easy to prepare. The gravy was simple and it made plenty!

— says Karen H.
Helpful?
  January 20, 2014

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.

— says Klayter
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