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Slow Cooker Pot Roast
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2 (1 tablespoon) Land O Lakes® Butter Balls

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 (10.5-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


3 tablespoons all-purpose flour

3 tablespoons water

2 cups beef juices

How to make

  1. STEP 1

    Melt Butter Balls 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 nonstick 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.

Tip #1

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

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