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Slow Cooker Pot Roast

A classic slow cooker pot roast recipe with homemade gravy.
Course Main Course
Cuisine American
Keyword pot roast
Prep Time 5 minutes
Cook Time 25 minutes
Slow Cook 9 hours
Total Time 9 hours 30 minutes
Servings 6 servings
Author Jayme

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.