Mother's Pot Roast

Mother's Pot Roast

64

"The best vegetable gravy you ever tasted and the roast isn't bad either."

Ingredients

7 h 10 m {{adjustedServings}} servings 552 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
  2. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
  3. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

64
  1. 85 Ratings

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I thought this recipe was way better than Awesome slow cooker pot roast. I load it up with potatoes and carrots to make it a more sustantial meal. I just throw everything in a slow cooker befo...

VERY good roast! I used chuck roast and it turned out great. Per others, I did add a couple hearty dashes of all-season salt to the beef. Also, I didn't bother straining/making the gravy b/c th...

One of the best slow-cooker pot roast recipes I have ever made. So easy and quick to put together and indeed makes the best gravy ever! I used a sirloin tip roast and will certainly make ...