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Slow Cooker Pot Roast


For the Roast:

  • 2-3.5 pound roast
  • 2 tablespoons flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tbsp 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 tbsp beef bouillon (or 3 beef bouillon cubes)
  • 1/4 cup water
  • 2 tbsp corn starch


Roast Directions:

  1. Trim all fat from roast.
  2. 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
  3. Brown all sides in large skillet in olive oil. It seems like a hassle, but it makes a big difference!
  4. While the meat is browning, add your onion slices and carrots to the bottom of the slow cooker.
  5. Put roast on top of onions, then pour beef broth and soup over top.
  6. Cook 9 hours on low heat in slow cooker. Serve with mashed potatoes, veggies, and gravy.

Gravy Directions:

  1. Remove the liquid from the slow cooker and place in saucepan over medium heat.
  2. Add bouillon and stir until it’s completely mixed in to the broth.
  3. Mix together 2 tbsp. corn starch and 1/4 cup water.
  4. Slowly add corn starch mixture into broth, stirring constantly.
  5. Simmer over medium heat for one minute. Season if needed.