I hadn’t ever been a big fan of pot roast. My mom would make it growing up and it was just okay for me. Then a year ago, I discovered a Balsamic Pot Recipe and my love for it started! Today, I’m sharing my latest pot roast find – a classic slow cooker pot roast with homemade gravy.
Now, I don’t think this is a super frugal meal – even when you buy roasts at their stock up price, I still think it comes out to be more expensive per person than normal meals (that I serve anyway). But what a comfort food! And there’s nothing to say that you have to serve the roast as a big roast dinner. Make it. Shred it. Use them in sandwiches instead. Or even in quesadillas. That’ll help the roast go further. But it’s still very tasty!
I’ve modified it only slightly from the source – I just didn’t think it made enough gravy, so I’ve increased the amount of liquid that I use. And I added carrots. And used more onions (because I think they’re fantastic when used in a panini the next day.) But really, this is a great classic recipe.
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- Oven-Baked Chicken Drumsticks
- Cajun Sausage and Green Bean Skillet Meal
- Slow Cooker Creamy Italian Chicken Pasta
- Buffalo Chicken Sandwiches
- Tuna Noodle Casserole
Slow Cooker Pot Roast
Ingredients
For the Roast:
- 2-3.5 pound beef roast
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoons olive oil
- 2 medium onions, sliced in rings
- 1 small bag of baby carrots
- 1 cup beef broth
- 1 can Beefy Mushroom Soup (not cream of mushroom!)
For the Gravy:
- The liquid from the slow cooker
- 1/2 tablespoon beef bouillon (or 3 beef bouillon cubes)
- 1/4 cup water
- 2 tablespoons corn starch
Instructions
Roast Directions:
- Trim fat from the roast if desired.
- Mix together flour, salt, pepper, and garlic powder in large plastic bag. (I usually use a big Tupperware bowl since it has enough room for the meat and then I can just wash it.) Put the roast in the bag/bowl and shake it until completely coated in flour
- Preheat a large skillet to medium-high and add olive oil. Brown all sides of the roast.
- Add your onion slices and carrots to the bottom of the slow cooker.
- Place roast on top of onions, then pour beef broth and soup over top.
- Cook 9 hours on low heat in slow cooker. Serve with mashed potatoes, veggies, and gravy.
Gravy Directions:
- When the meat is fully cooked, remove the liquid from the slow cooker and place in saucepan over medium heat.
- Add bouillon and stir until it’s completely mixed in to the broth.
- Mix together 2 tablespoons corn starch and 1/4 cup water.
- Slowly add the corn starch mixture into the broth, stirring constantly.
- Simmer over medium heat for one minute. Season if needed.
Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time. You can find her on Instagram.
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