Savory Slow Cooker Pot Roast

4.93 from 13 votes

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This melt in your mouth Savory Slow Cooker Pot Roast that is so fall apart tender and has a gravy made from blending half of the cooked vegetables with the cooking marinade liquid.

Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade. www.keviniscooking.com


When time is an issue the slow cooker always saves me. Coming home to the aroma of this always makes for a relief knowing a killer meal is minutes away.

Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade. www.keviniscooking.com

So how was everyone’s Christmas? Did you survive all the food and libations? One more holiday coming up and then there is the New Year. Can you believe it?

All these questions Kevin, how about a recipe to make my Monday all better? Well here it is, my Savory Slow Cooker Pot Roast. It’s just the ticket when your hands are full with other holiday duties, the kids are home from school and in town family are visiting. A great way to enjoy the family fun and know that dinner is happening under that slow cooker lid.

I serve this with mashed potatoes or my Herb Roasted Poupon Potatoes. The gravy that gets made for this is amazing and I pour it over the pot roast, the potatoes and vegetables.

Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade. www.keviniscooking.com

I personally like to brown the beef chuck roast before it goes into the slow cooker. That is completely optional, but I must say browned meat seals in the juices and gives a nice texture to the outside of this Savory Slow Cooker Pot Roast.

I also learned that by cooking the meat on a bed of the onion, celery and carrots I can use them to thicken the gravy, too. I end up taking the slow cooker pot roast out of the pan and scoop half of the vegetables and cooking liquid out and pulse it in my blender. Pour that thickened mixture back into the cooking liquid and you are good to go.

I often times interchange the fresh herbs in this and while my favorite is thyme, fresh rosemary, chopped and added at the end it incredible, too.

If your a fan of comfort food and would like to know how to make Salisbury steak or delicious Swedish meatballs I’ve got you covered, too. Enjoy!

Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade. www.keviniscooking.com
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Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade. www.keviniscooking.com

Savory Slow Cooker Pot Roast

4.93 from 13 votes
Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade. 
Servings: 6 servings
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes

Ingredients 

Instructions 

  • If needed, cut roast to fit into a 3 1/2- to 6-quart slow cooker. Spray slow cooker with cooking spray.
  • Place the onion, garlic, carrot and celery in the slow cooker. Sprinkle flour over vegetables and mix.
  • Add olive oil to large skillet over medium heat and brown roast on all sides. (See Note 1)
  • In a bowl whisk together the beef broth, tomato paste, mustard, herbs, salt and pepper. Place roast on top of vegetables. Deglaze skillet with red wine (scraping up the bits of caramelized bits on bottom of pan) and pour wine and marinade liquid over roast.
  • Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
  • Remove roast from slow cooker and set aside, covered. Discard bay leaves. Scoop out half of the vegetables and 2 cups of cooking liquid and purée for 30 seconds in a blender.
  • Slice or break up pot roast into pieces and place back in the slow cooker and pour sauce over meat and cover to stay warm or serve immediately with sauce on the side. Garnish with chopped parsley.

Notes

  1. If not browning the meat add the red wine to the next step and top vegetables with meat.
 

Nutrition

Calories: 390kcal | Carbohydrates: 12.7g | Protein: 50.6g | Fat: 14.8g | Saturated Fat: 5.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.8g | Trans Fat: 0.6g | Cholesterol: 145.1mg | Sodium: 472mg | Fiber: 2.3g | Sugar: 4.2g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main Course
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Melt in your mouth Slow Cooker Pot Roast, so fall apart tender and the gravy is made from blending half of the cooked vegetables with the cooking marinade!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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57 Comments

  1. You may already know I don’t own a slow cooker, but as far as a pot roast, this one looks superb. If there are any leftovers, and I mean if, you could easily shred it all up and make pies!

  2. 5 stars
    This was great! Perfect New Years Eve meal shared with a couple of close friends. Also made the Roasted Poupon Potatoes…also amazing. Happy New Year!!

  3. 5 stars
    Simply Devine! Thanks for the suggestion, it was well worth my efforts. Yes, I pan seared the meat, then substituted a few splashes of red wine vinegar to deglaze the plan.

    Using your suggestions, I took some liberty and swapped in 2 cups of chicken broth, two small parsnips, one sweet potato, and a white turnip, mushrooms and all the other ingredients listed.

    Pureeing 1/2 the veggies was a trick I have used before in soups and stews, but my oh my, it was just perfect for this gravy! Healthy and flavorful, tender beyond belief! Thank you??

    1. Excellent, so glad you liked it and what’s great is that you can swap out different Fall vegetables no problem. Thanks Michelle!

      1. So vegetables cook the entire time? I usually add half way into cooking so they dont turn to mush, but what do you think?

      2. Correct, but if you choose, follow Steps 1, 3, 4 and 5, omitting Step 2 until half way through cooking time. Take roast out, add vegetables tossed in flour and place roast back on top. Continue cooking and follow remaining Steps 6 and 7.

  4. It looks so good and comforting, I’m craving some now, even it is past midnight here! I like the idea of thickening the gravy with the vegetables so much!

    1. Well if it’s too late you could always have a bowl of that gingerbread oatmeal. It looks incredible! Thanks Farida. 🙂

  5. Perfect timing on this pot roast, Kevin! We’ve taken some time off here lately, and we’re just laying around cooking up some favorite comfort food…that and chasing a certain Robbie around the house. 🙂 This pot roast sounds amazing! Hope you guys have had a great holiday so far!

    1. Glad to hear you’ve taken some time off and are enjoying the family. Sometimes I don’t know how you do it all! Thanks buddy, comfort food 101 here. 🙂

  6. Hey Kevin! Pot roast is one of my all time favorite comfort foods! I make mine almost exactly as you have here and I agree it is so much better to brown the meat first, whether you are cooking it in a slow cooker or in the oven. I hope you and Dave are as stuffed full of holiday goodness as we are!

    1. We heard from Dave’s brother it was 72° in Nashville yesterday and crazy cold here. Such a switch! How was it where you live? Browned food just tastes good, right?
      Funny thing is we ate at 4pm and by 7pm I was ready to go back at it! Ha! Thanks Dorothy!

  7. I’m actually still full from yesterday’s Christmas day dinner lol 😀 But, that won’t stop me from making something good today…hehehe! This looks scrumptious, Kevin! I love to brown the meat before slow cooking too and blending some of the veg to go in the gravy is just brilliant! So much flavour and gravy is definitely at the tippity top of the list of yummy things, isn’t it 🙂 ? It’s snowing here today and this would be perfect. Warm anyone right up! Pinned, of course. Hope your holiday is going beautifully!

    1. Thanks Dawn! Not me. We ate at 4pm and by 7pm I was ready to go back at it! Ha! LOVE gravy and a good crusty bread or mashed potatoes to sop it all up, too!
      Going to be sitting down after responding to comments here and start making my list for the editorial calendar. 2017 is a few days away! 🙂

    1. My Instant Pot does have a Slow Cook setting as well as the programmed other ones. I would either chose the Slow Cook programmed, or if you going to pressure cook it choose either the Meat/Stew one if it doesn’t seem like it’s completely done read the manual regarding the pressure button and maybe another 10 minutes depending on size of your roast. See the link I added here for the chart/cook times from the Instant Pot website and more information. Hope this helps and thanks for stopping by Nanci. http://instantpot.com/cooking-time/meat-poultry-beef-pork-and-lamb/