Dad's Home With the Kids Slow-Cooker Roast

Dad's Home With the Kids Slow-Cooker Roast

Kookie 29

"Garlicky-saucy slow cooker recipe that has 3 of 4 food groups. Just add a glass of milk, and Mom will be happy! Use your favorite dried pasta shape."

Ingredients 5 h 50 m {{adjustedServings}} servings 648 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1266 mg
  • 51%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a blender, pour the beef broth, soy sauce, olive oil, lemon juice, and Worcestershire sauce; add garlic, garlic powder, basil, parsley, and black pepper. Cover blender, and pulse a few times, then blend thoroughly, about 20 seconds.
  2. In a large skillet over medium-high heat, heat the vegetable oil until tiny wisps of smoke rise, then brown the roast on all sides, 2 to 3 minutes per side. Place the roast into a slow cooker. Pour the beef broth mixture from the blender over the roast, set the cooker to Medium, and cover.
  3. Cook until very tender, 5 to 6 hours; add the carrots, recover the cooker, and cook for 10 more minutes; then mix in the macaroni. Cover the cooker, and simmer until macaroni and carrots are tender, about 20 more minutes. Slice beef, and serve with macaroni, carrots, and sauce.
Tips & Tricks
Beef Pot Roast

This delicious pot roast is best made a day before serving.

Marie's Easy Slow Cooker Pot Roast

Make a top-rated pot roast that’s quick and easy.

Rate recipe

Your rating


Reviews 5

  1. 6 Ratings


Hi, Dad! We thought this was a pretty good start, and something we would love to try again. I made this recipe to the letter, and I think next time I will go for some slight changes. First, the oil content seems excessive. I might just use a tablespoon of olive oil for browning the roast and forgo all of the additional oil. Also, I think I will use about half of the soy sauce. The pasta seemed to soak up more of the flavors than the roast did, which was fine, but it seemed that I could have made twice as much as indicated. My picky three year old keeps "mmm"-ing at the table, and my 1 year-old is gobbling up the carrots. Over all, a good weekday meal.

Mike H.

All of that soy and worcestershire sauce make the broth so salty that the macaroni was inedible. Also, way too much lemon juice and garlic


I love this recipe I'm on HCG now so I didnt' add any oil, or sugars or added vegies -and this is EXCELLENT. For my family I would add carrots, potatos, and onion. NO: Worcestershire sauce, (sugar) lemon juice (i forgot it), or added oil ( infact I would skimm the cooled broth before storing it becuase there was plenty of fat from the beef). I used 5 cups of vegie broth (Seitenbacher Vegetarian Vegetable Broth -gluten, dairy, etc free) because I didn't have beef broth, Braggs (1/4) instead of Soy sauce, no carrots or pasta. I think the pasta in the pot would be Extreemly salty and would recomment cooking seperatly. I also added a sprinkle of red pepper flakes and a few grinds of my "McCormics Steakhouse seasoning GRINDER". I browned the roast in a cast iron skillet before i put it in the crock pot, then added the liquid and seasonings, gave it a stir and about 3-4 hours later I had the BEST most TENDER roast that just fell apart with a fork. I have been eating it with very thinly slice cucumber for the last few days. The only chane I would make is to reduce the Braggs Liquid Aminos futher to 2-3 TBS as it was a little salty. P.s I am making this for Sunday dinner for my family! YUMMY