Easy Slow Cooker Pot Roast Dinner

Easy Slow Cooker Pot Roast Dinner

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Easy Slow Cooker Pot Roast Dinner

It’s been awhile since I’ve shared an Easy Meal recipe, so I decided to give this Easy Slow Cooker Pot Roast Dinner a try. Who can resist the heavenly smell of pot roast that’s been cooking all day? No one at our house, that’s for sure! Great news. This recipe tastes as good as the oven roasted version, without the mess of pan browning. That’s a win for sure!

While you can use any type of baby potatoes, I selected this Green Giant Klondike Medley. I thought a mix of fingerlings would add some nice variety to the dish. The purple potatoes also provide a nice pop of color on the plate.

tied-pot-roast-2For this recipe you tie the chuck roast so it holds it shape during the cooking process. I tied kitchen string around the edge of the roast and one around the top of the roast. While this did hold the meat together while cooking, it almost fell apart as I sliced it (in a most delightful way!)

You can serve the meat and vegetables with the cooking liquid to keep things very easy. If you prefer more of a gravy consistency, like we do, you can create a gravy in a just a few easy steps. I have included directions for making gravy in the recipe.

Easy Slow Cooker Pot Roast Dinner

Serving Size: 4-6 servings


  • 1/4 c. tomato paste
  • 2 tbsp. cornstarch
  • 1 lb. carrots, peeled and cut into 2" pieces
  • 1 pound baby potatoes
  • 1 medium onion cut into wedges (sweet onion preferred)
  • 2 stalks celery, cut into 1 inch pieces
  • 2 bay leaves
  • 1 3.5 lb beef chuck roast, tied with kitchen string (see picture in post)
  • 1 1/2 tsp kosher salt
  • 1/2 tsp. ground black pepper
  • chopped parsley (optional)
    Gravy Option
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 - 2.5 cups cooking liquid (from slow cooker)
  • 1/2 tsp. balsamic vinegar
  • kosher salt & pepper, to taste


  • In a 4 to 6 quart slow cooker, whisk together the tomato paste, cornstarch and 1 cup of water. Add the carrots, potatoes, onion, celery and bay leaves and toss to combine. Season the tied chuck roast with 1 1/2 tsp. salt and 1/2 tsp. pepper and set on top of vegetables.
  • Cover and cook until tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Let the meat rest for 10 minutes before discarding the kitchen string. Slice the meat across the grain and serve with vegetables and cooking liquid or gravy. Garnish with parsley, if desired
    Gravy Option
  • Ladle 2 - 2.5 cups of cooking liquid into a measuring cup. Melt butter in small sauce pan over medium heat. Whisk flour into butter to create a roux. Whisk the cooking liquid in a steady stream into the roux. Bring the gravy to a low boil, whisking frequently. Cook 1 additional minute. Add balsamic vinegar and season to taste with salt & pepper.


Adapted from REALSIMPLE Slow-Cooker Pot Roast November 2011 recipe.



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