Easiest Pot Roast Ever

Easiest Pot Roast Ever

306 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    5 h
  • Ready In

    5 h 10 m
Jennifer Miles
Recipe by  Jennifer Miles

“Easy Pot Roast made in the slow cooker.”

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Adjust Servings

Original recipe yields 6 servings



  1. Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water.
  2. Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

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Reviews (306)

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Tom G

Tom G

I used this recipe for my first roast and have used it religiously since. My only advice would be to watch your cooking time. My roasts have always been done between 5-6 hours (on low) and they come out very tender. Overall, a very easy and tasteful recipe.



I did add some garlic powder for flavor. I used beef broth instead of water and bouillon cubes and used more carrot and potatoes than called for (I used small red potatoes cut into half). I also used low sodium mushroom soup. I would like to add that different slow cookers work at different temperatures. I have two slow cookers and one cooks at a MUCH higher temperature on both low and high setting than the other. I would keep this in mind when setting up your cooking times. The lady that wrote this recipe has a cooker that will either be slower or faster than the one you have. As for the finished product.... Mine was outstanding! I let each person added salt and pepper to their own taste after it was cooked... It's much easier to control the amount of salt and pepper at the table than to guess how much it will take when you start cooking. After cooking on low for nine hours, my roast (2.8 pounds) was so tender I could cut it with a fork. Both my wife and I commented how tasty it turned out. This is an easy and very tasty recipe for pot roast and I recommend anyone likes a good pot roast!



I don't know what some of these people are talking about - this was a great roast! You may want to add some more spices, but that's not rocket science. I added a litte bit of garlic, a sprinkle of garlic salt, ground pepper and extra onion flakes. My boyfriend and I loved it - it was a nice brown color, and the aroma filled the house when I came home. I will be using this recipe over and over.

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Amount Per Serving (6 total)

  • Calories
  • 526 cal
  • 26%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 42.4 g
  • 14%
  • Protein
  • 31.7 g
  • 63%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 547 mg
  • 22%

Based on a 2,000 calorie diet



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Apple Flavored Pot Roast


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Pot Roast with Sour Cream Gravy