Marie's Easy Slow Cooker Pot Roast1152 Reviews
- Prep: 40 min
- Cook: 9 hr
- Ready In: 9 hr 40 min
“Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.” - by Marie Thomas
Original recipe yields 6 to 8 servings
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on Low setting for 8 to 10 hours.
Amount Per Serving (8 total)
- 540 cal
- 30.6 g
- 18.2 g
Based on a 2,000 calorie diet
Reviews (1152)Rate This Recipe
"This is the first thing I cooked in my new crockpot. Taking other reviewers' advice, I browned a 3.66 lb. boneless chuck roast in a little olive oil after rubbing low sodium Montreal Steak Seasoning ..." See moreand 1 chopped fresh garlic clove. I cut the roast in half before setting it in the crockpot as it was so big. I used 2 cans of beef broth instead of water and used small red potatoes, along with 1 sliced onion and I also chopped up some baby carrots, 2 more cloves of garlic and omitted the celery. Halfway through I ended up adding more potatoes and carrots as I didn't think I had enough veggies. I'm glad I did as the veggies I first included basically turned to mush (but goooood mush). I also added garlic pepper and garlic salt along the way to taste as it cooked. This cooked on low from 915am to about 630pm, but really was ready about an hour before. My husband took a little flour with 3/4 of the juice and some more garlic pepper and made an excellent gravy. The juice was so hot from the crock pot that we didn't need to put it into a sauce pan. just whisked it up in a bowl. I have to say, this is the best pot roast. The recipe is a good template that you can play around with to taste. The only things I woud change is that I would use whole baby carrots and add in the veggies (all except the onions) about halfway through instead of straight at the beginning. The other reviewers' comments really helped me in fixing this recipe to my own taste. It worked out wonderfully"
"Don't make the mistake I did at first. The roast I was cooking was only 2 pounds so I thought, "Half the weight means half the cooking time." After only 4 hours of cooking in the crock pot, the roas..." See moret was edible--it had a nice flavor and we could definately get our teeth through it, but it wasn't even close to the glorious "fall apart on your plate" stage. We didn't need all of the roast to feed the four of us for dinner, so I left the rest of it in the crock for an additional 4 or 5 hours and by the time I took it out, it was a fabulously tender and tasty roast. I'm glad I'll know for next time."
"I loosely followed this recipe, and chose it because I wanted an alternative to the standard cream of mushroom soup (I don't mind it too much, but I'm not the biggest fan). I had just over two pounds ..." See moreof beef. To avoid having it turn out bland, I added 1 cup of beef broth instead of water, 1/4 c Worcestershire sauce, parsley, and two cloves of garlic minced. I didn't have onion soup mix, so I added around a tablespoon of onion powder, and some salt and pepper. I also cut up one large carrot, two stalks of celery, 5 small potatoes. Then, I let it all sit and marninade overnight in the slow cooker dish in the fridge. I followed the rest of the directions as written, turning on the slow cooker and letting it all cook 10 hours while I was driving to and from or at work. When I got home, it smelled wonderful (my husband had to smell it all day!) and the meat was falling off the bone. I sampled some of the veggies and almost couldn't stop eating them! I made Sky High Yorkshire Pudding with this (highly recommended). With my slight variations, I give this recipe a 5! Great base to start with and adjust to your taste."
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