Slow Cooker Au Jus Pot Roast

Slow Cooker Au Jus Pot Roast

crancherry 0

"I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired."

Ingredients 8 h 35 m {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
  3. Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
  4. Set cooker to Low and cook until meat is tender, 8 to 10 hours.
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Reviews 37

  1. 42 Ratings


Given the broad and varied array of ingredients I expected something different, unusual. Would I taste the coffee? Would it be tomato-y? Would it instead have its own unique flavor? I probably don’t need to mention that the aroma of this roast filled the kitchen all day, and it was wonderful. As I was eating this, I completely forgot that I was on the look-out for something unusual, noticing instead that what I was eating was a good old tender pot roast (I used a rump roast which I dredged in flour before browning) with a rich, beefy “jus.” No one ingredient stood out and in my mind that’s a good thing. So there was nothing particularly different or unusual about this, but I was not disappointed. It was just plain hearty and good.

Cheryl Wrzesinski

I made this for company. I doubled the amount of coffee, a mistake, but was OK because we like lots of gravy. I thickened the sauce with cornstarch. I love Montreal Steak seasoning and it's a staple in my house. I will be making this many times over.


This is really very, very good. I followed the recipe exactly, only I did slice an onion and minced a clove of garlic and put them in the crock pot under the roast. Other than that I followed the recipe as written. Well, I should say I didn't measure the spices or the Worcestershire sauce...I just eyeballed what looked good to me. Next time I may thicken the gravy, but this time I just ladled a big ol' spoonful over my moist, so tender and so tasty! 5 stars and a tip of my hat to you, crancherry :)